Document Type

Article

Publication Date

2014

Journal or Book Title

Polish Journal of Food and Nutrition Sciences

Volume

64

Issue

1

First Page

45

Last Page

48

DOI

10.2478/v10222–012–0088–y

Abstract

It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals were treated with three different camu-camu juice concentrations (C0 = 0 g, C1 = typical consumption, and C2 = 3X typical consumption). The results showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p

Comments

This article from Polish Journal of Food and Nutrition Sciences 64(1) 2014: 45, doi: 10.2478/v10222–012–0088–y Posted with permission.

Rights

Creative Commons Attribution-Non-Commercial-NoDerivs license

Copyright Owner

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Language

en

File Format

application/pdf

Share

COinS