García-Casal Maria N, Ramírez José, Leets Irene, Pereira Ana C, Quiroga Maria F
Laboratorio de Fisiopatología, Instituto Venezolano de Investigaciones Científicas (IVIC), Carretera Panamericana, Centro de Medicina Experimental, Apartado 21827, Caracas 1020-A, Venezuela.
Br J Nutr. 2009 Jan;101(1):79-85. doi: 10.1017/S0007114508994757. Epub 2008 Jul 18.
Marine algae are easily produced and are good sources of Fe. If this Fe is bioavailable, algae consumption could help to combat Fe deficiency and anaemia worldwide. The objective of the present study was to evaluate Fe bioavailability, polyphenol content and antioxidant capacity from three species of marine algae distributed worldwide. A total of eighty-three subjects received maize- or wheat-based meals containing marine algae (Ulva sp., Sargassum sp. and Porphyra sp.) in different proportions (2.5, 5.0 and 7.5 g) added to the water to prepare the dough. All meals administered contained radioactive Fe. Absorption was evaluated calculating radioactive Fe incorporation in subjects' blood. The three species of marine algae were analysed for polyphenol content and reducing power. Algae significantly increased Fe absorption in maize- or wheat-based meals, especially Sargassum sp., due to its high Fe content. Increases in absorption were dose-dependent and higher in wheat- than in maize-based meals. Total polyphenol content was 10.84, 18.43 and 80.39 gallic acid equivalents/g for Ulva sp., Porphyra sp. and Sargassum sp., respectively. The antioxidant capacity was also significantly higher in Sargassum sp. compared with the other two species analysed. Ulva sp., Sargassum sp. and Porphyra sp. are good sources of bioavailable Fe. Sargassum sp. resulted in the highest Fe intake due to its high Fe content, and a bread containing 7.5 g Sargassum sp. covers daily Fe needs. The high polyphenol content found in Sargassum sp. could be partly responsible for the antioxidant power reported here, and apparently did not affect Fe absorption.
海藻易于生产，是铁的良好来源。如果这种铁具有生物可利用性，食用海藻有助于在全球范围内对抗缺铁和贫血。本研究的目的是评估来自全球分布的三种海藻中铁的生物可利用性、多酚含量和抗氧化能力。共有83名受试者食用了以玉米或小麦为基础的膳食，这些膳食含有不同比例（2.5克、5.0克和7.5克）添加到水中以制作面团的海藻（石莼属、马尾藻属和紫菜属）。所有给予的膳食都含有放射性铁。通过计算受试者血液中放射性铁的掺入量来评估吸收情况。对这三种海藻的多酚含量和还原能力进行了分析。海藻显著增加了以玉米或小麦为基础的膳食中铁的吸收，尤其是马尾藻属，这是由于其铁含量高。吸收的增加呈剂量依赖性，且在以小麦为基础的膳食中比在以玉米为基础的膳食中更高。石莼属、紫菜属和马尾藻属的总多酚含量分别为10.84、18.43和80.39没食子酸当量/克。与分析的其他两个物种相比，马尾藻属的抗氧化能力也显著更高。石莼属、马尾藻属和紫菜属是生物可利用铁的良好来源。马尾藻属由于其高铁含量导致铁摄入量最高，并且含有7.5克马尾藻属的面包满足每日铁需求。在马尾藻属中发现的高多酚含量可能部分是此处报道的抗氧化能力的原因，并且显然不影响铁的吸收。
