Mehansho H, Kanerva R L, Hudepohl G R, Smith K T
Procter and Gamble Company, Miami Valley Laboratories, Cincinnati, Ohio 45239-8707.
J Am Coll Nutr. 1989 Feb;8(1):61-8. doi: 10.1080/07315724.1989.10720278.
We have determined the effects of orange juice on calcium bioavailability from CCM (a combination of CaCO3, citric acid, malic acid, 5:1:1, mol/mol/mol) and iron-calcium interaction by using whole body isotope retention techniques in rats. The mean calcium retention values from CCM were 42.8% from orange juice and 33.0% from water, a control. Orange juice significantly (p less than 0.05) improved calcium bioavailability. This enhancement of calcium absorption is independent of orange juice's pH and citric acid. Iron absorption from orange juice with CCM (36.7%) was also significantly higher than that from control (water) plus CCM (12.3%). Ascorbic acid at levels naturally present in orange juice failed to improve iron retention (12.3% vs 12.5%) from water plus CCM. In contrast, citric acid (at orange juice level) significantly (p less than 0.05) promoted iron absorption in the presence of CCM (8.0% vs 23.7%). The benefit of citric acid on iron-calcium interaction is enhanced by ascorbic acid. In the presence of both citric acid and ascorbic acid, at orange juice levels, iron absorption from water plus CCM (37.6%) was comparable to that from water without CCM (34.5%). These results show orange juice can deliver bioavailable calcium from CCM with minimal inhibition of iron absorption. Citric acid and ascorbic acid are likely the major orange juice components that contribute to the alleviation of iron absorption inhibition by CCM.
我们通过在大鼠身上使用全身同位素保留技术，确定了橙汁对CCM（碳酸钙、柠檬酸、苹果酸的组合，摩尔比为5:1:1）中钙生物利用度以及铁钙相互作用的影响。来自CCM的钙保留平均值，橙汁组为42.8%，对照组水组为33.0%。橙汁显著（p小于0.05）提高了钙的生物利用度。这种钙吸收的增强与橙汁的pH值和柠檬酸无关。含CCM的橙汁中铁的吸收率（36.7%）也显著高于对照组（水）加CCM组（12.3%）。橙汁中天然存在水平的抗坏血酸未能提高水加CCM组中铁的保留率（12.3%对12.5%）。相比之下，柠檬酸（橙汁中的水平）在存在CCM时显著（p小于0.05）促进了铁的吸收（8.0%对23.7%）。抗坏血酸增强了柠檬酸对铁钙相互作用的益处。在同时存在柠檬酸和抗坏血酸（橙汁中的水平）的情况下，水加CCM组的铁吸收率（37.6%）与无CCM的水组（34.5%）相当。这些结果表明，橙汁可以从CCM中提供生物可利用的钙，同时对铁吸收的抑制最小。柠檬酸和抗坏血酸可能是橙汁中有助于减轻CCM对铁吸收抑制作用的主要成分。
