Comparison of iron bioavailability from 15 rice genotypes: studies using an in vitro digestion/caco-2 cell culture model.
J Agric Food Chem
; 50(12): 3586-91, 2002 Jun 05.
Article
em En
| MEDLINE
| ID: mdl-12033833
ABSTRACT
An in vitro digestion/Caco-2 model was used to compare iron bioavailability from 15 selected Fe-dense and normal genotypes of unpolished rice from the International Rice Research Institute. Iron uptake was determined using Caco-2 cell ferritin formation in response to exposure to a digest of the cooked rice. Iron bioavailabilities from all rice genotypes were ranked as a percent relative to a control variety (Nishiki). Iron concentration in the rice samples ranged from 14 to 39 microg/g. No correlation was observed between Fe uptake and grain-Fe concentration. Furthermore, phytic acid levels were not correlated with Fe bioavailability. Genotypes with low Fe bioavailability (Tong Lan Mo Mi, Zuchein, Heibao, and Xua Bue Nuo) were noticeably more brown to purple in color. The results suggest that certain unknown compounds related to rice grain color may be a major factor limiting Fe bioavailability from unpolished rice.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oryza
/
Flavonoides
/
Ferro
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2002
Tipo de documento:
Article
País de afiliação:
Filipinas