Norwich Medical School, University of East Anglia, Norwich, UK.
Rothamsted Research, Hertfordshire, UK.
Food Chem. 2019 Dec 15;301:125292. doi: 10.1016/j.foodchem.2019.125292. Epub 2019 Jul 29.
It is estimated that over 30% of the global population is anaemic, half of which is due to iron deficiency. The bioavailability of iron from vegetables is low and variable, and influenced by food composition and matrix. We have therefore determined the relative bioavailability of iron in five types of green vegetable, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the ferritin response in a simulated digestion/Caco-2 cell model. Savoy cabbage gave the highest ferritin response and analysis of the digest showed that the iron was present in low molecular weight fractions which contained glucose, fructose, organic acids and amino acids. The addition of fructose 1,6-biphosphate to the Caco-2 cells increased iron uptake 2-fold. These results demonstrate that cabbage was the best source of bioavailable iron out of the vegetables studied and suggest that the formation of complexes with fructose derivatives contribute to increase the iron bioavailability.
据估计，全球超过 30%的人口患有贫血症，其中一半是由于缺铁。蔬菜中的铁生物利用率低且不稳定，受到食物成分和基质的影响。因此，我们通过测量模拟消化/Caco-2 细胞模型中铁蛋白的反应，确定了五种绿色蔬菜（菠菜、西兰花、羽衣甘蓝、皱叶甘蓝和青椒）中铁的相对生物利用率。羽衣甘蓝的铁蛋白反应最高，消化分析表明，铁存在于含有葡萄糖、果糖、有机酸和氨基酸的低分子量分数中。向 Caco-2 细胞中添加 1,6-二磷酸果糖可使铁摄取增加 2 倍。这些结果表明，在研究的蔬菜中，白菜是生物可利用铁的最佳来源，并表明与果糖衍生物形成复合物有助于提高铁的生物利用率。
