Next Article in Journal
In Vitro Regeneration and ISSR-Based Genetic Fidelity Analysis of Orthosiphon stamineus Benth
Next Article in Special Issue
Iodine Agronomic Biofortification of Cabbage (Brassica oleracea var. capitata) and Cowpea (Vigna unguiculata L.) Is Effective under Farmer Field Conditions
Previous Article in Journal
The Effect of Different Organic Fertilizers on Yield and Soil and Crop Nutrient Concentrations
Previous Article in Special Issue
Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability
Open AccessArticle

Bioavailability of Iron and the Influence of Vitamin a in Biofortified Foods

1
Food Science MSc Program, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
2
Department of Pharmacy and Nutrition, Federal Universityof Espirito Santo, Alegre, ES 29500-000, Brazil
3
University Graduate, Federal University of Espirito Santo, Alegre, ES 29 500-000, Brazil
4
Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil
*
Author to whom correspondence should be addressed.
Agronomy 2019, 9(12), 777; https://doi.org/10.3390/agronomy9120777
Received: 20 September 2019 / Revised: 2 November 2019 / Accepted: 14 November 2019 / Published: 20 November 2019
(This article belongs to the Special Issue Biofortification of Crops)
Inadequate eating habits, among other factors, lead to nutritional deficiencies worldwide. Attempts have been made to control micronutrient deficits, such as biofortification of usually consumed crops, but the interaction between food components may affect the bioavailability of the nutrients. Thus, this study aimed to evaluate the effect of pro-vitamin A on the bioavailability of iron in biofortified cowpea and cassava mixture, compared to their conventional counterparts. The chemical composition of the raw material was determined, and an in vivo study was performed, with Wistar rats, using the depletion-repletion method. Gene expression of iron-metabolism proteins was evaluated. Results were compared by analysis of variance (ANOVA), followed by the Tukey test (p < 0.05). Biofortified cowpea (BRS Aracê) showed an increase of approximately 19.5% in iron content compared to conventional (BRS Nova era). No difference in Hemoglobin gain was observed between groups. However, the animals fed biofortified cowpea were similar to ferrous sulfate (Control group) regarding the expression of the hephaestin and ferroportin proteins, suggesting a greater efficiency in the intestinal absorption of iron. Thus, this study points out a higher efficiency of the biofortified cowpea in the bioavailability of iron, regardless of the presence of pro-vitamin A. View Full-Text
Keywords: Cowpea; cassava; bioavailability Cowpea; cassava; bioavailability
Show Figures

Figure 1

MDPI and ACS Style

Tavares Antunes, P.; Vaz-Tostes, M.G.; Tomáz Sant’Ana, C.; Araújo de Faria, R.; Lopes Toledo, R.C.; Brunoro Costa, N.M. Bioavailability of Iron and the Influence of Vitamin a in Biofortified Foods. Agronomy 2019, 9, 777.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop