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

Food Science MSc Program, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil
Department of Pharmacy and Nutrition, Federal Universityof Espirito Santo, Alegre, ES 29500-000, Brazil
University Graduate, Federal University of Espirito Santo, Alegre, ES 29 500-000, Brazil
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;
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
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MDPI and ACS Style

Tavares Antunes, P.; Vaz-Tostes, M.d.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.

AMA Style

Tavares Antunes P, Vaz-Tostes MdG, Tomáz Sant’Ana C, Araújo de Faria R, Lopes Toledo RC, Brunoro Costa NM. Bioavailability of Iron and the Influence of Vitamin a in Biofortified Foods. Agronomy. 2019; 9(12):777.

Chicago/Turabian Style

Tavares Antunes, Paula; Vaz-Tostes, Maria d.G.; Tomáz Sant’Ana, Cíntia; Araújo de Faria, Renata; Lopes Toledo, Renata C.; Brunoro Costa, Neuza M. 2019. "Bioavailability of Iron and the Influence of Vitamin a in Biofortified Foods" Agronomy 9, no. 12: 777.

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