Zinc and Iron Interactions Evaluated between Different Mineral Sources in Different Nutritional Matrixes
| Autor: | Marcela Zubillaga, Jimena Salgueiro, Alexis Lysionek, Ricardo A. Caro, Jean Antoine, Ricardo Weill, José Boccio |
|---|---|
| Přispěvatelé: | DANONE, Admin |
| Rok vydání: | 2002 |
| Předmět: |
Absorption (pharmacology)
030309 nutrition & dietetics Iron Geography Planning and Development Statistical difference Mineralogy chemistry.chemical_element Zinc absorption Zinc Intestinal absorption Rats Sprague-Dawley Random Allocation 03 medical and health sciences 0302 clinical medicine Animals Drug Interactions 030212 general & internal medicine Mineral Sources Reference standards 0303 health sciences Nutrition and Dietetics Chemistry Rats Bioavailability Intestinal Absorption [SDV.IDA.ING.VIT] Life Sciences [q-bio]/Food engineering/domain_sdv.ida.ing/domain_sdv.ida.ing.vit Female Nutritive Value Food Analysis Food Science Nuclear chemistry |
| Zdroj: | Food and Nutrition Bulletin. 23:195-198 |
| ISSN: | 1564-8265 0379-5721 |
| DOI: | 10.1177/15648265020233s138 |
| Popis: | We compared the absorption of BioZn, SFE-171, SO4Fe (reference standard) and SO4Zn (reference standard) alone or in combination in water and in an infant dessert. When mineral interactions were evaluated, zinc and iron were administered in a 1:1 molar relation. There 160 rats divided in 16 groups of 10 animals each which received: SO465Zn, Bio65Zn, SO465Zn + SO4Fe, Bio65Zn + SFE-171, SO459Fe, 59SFE-171, SO459Fe + SO4Zn and 59SFE-171 + BioZn either in water or an infant dessert. The results showed that BioZn has bioavailability similar to SO4Zn both in water (23.36 ± 3.14% vs. 21.48 ± 6.03%. respectively) and in an infant dessert (19.89 ± 3.27% vs. 18.31 ± 4.76%, respectively). When these zinc compounds were administered with iron no statistical difference of zinc absorption was found (Bio65Zn + SFE-171 in water 22.70 ± 6.30%, Bio65Zn + SFE-171 in the infant dessert 18.07 ± 5.89%, SO465Zn + SO4Fe in water 24.67 ± 5.70% and SO465Zn + SO4Fe in the infant dessert 20.56 ± 5.20%). For iron, the absorption of 59SFE-171 in water was higher (p < .01) than SO459Fe in water and 59SFE-171 + BioZn in water (32.35 ± 8.32% vs. 26.27 ± 8.83% vs. 23.69 ± 8.37%, respectively). Iron absorption from SO459Fe in water was higher (p < .01) than SO459Fe + SO4Zn in water (26.27 ± 8.83% vs. 20.21 ± 8.72%, respectively). Iron absorption in the infant dessert was higher (p < .01) for 59SFE-171 + BioZn than SO459Fe, 59SFE-171 and SO459Fe + SO4Zn (22.81 ± 6.97% vs. 16.12 ± 6.14% vs. 16.90 ± 6.23% vs. 15.04 ± 6.25%, respectively). Statistical differences (p < .01) were found between iron absorption from 59SFE-171 in water and the infant dessert (32.35 ± 8.32% vs. 16.90 ± 6.23%, respectively) and for SO459Fe (26.27 ± 8.83% vs. 16.12 ± 6.14% respectively). Zinc and iron interactions evaluated in a 1:1 molar relation of the minerals were observed only for iron absorption in water but not in infant dessert. No negative effect was found for zinc absorption neither in water nor in infant dessert. |
| Databáze: | OpenAIRE |
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