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     Advance Journal of Food Science and Technology


Effect of Oxate and Phytate on Iron Bioavailability from Foods Commonly Consumed in China

1Jing Li, 2Wei-Hua Xie, 1Zhen-Ping Hao, 1Xiao-Xiao Jin and 1Yu-Wei Luo
1Jinling Institute of Technology, Nanjing 210038
2Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, Nanjing 210042, P.R. China
Advance Journal of Food Science and Technology  2016  12:667-672
http://dx.doi.org/10.19026/ajfst.12.3327  |  © The Author(s) 2016
Received: August ‎13, ‎2015  |  Accepted: September ‎3, ‎2015  |  Published: December 25, 2016

Abstract

The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the China diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, total content and bioavailable iron, tannins, phytic and oxalic acid were determined in vegetables, legumes and animal products, before and after cooking. Vegetables, although rich in iron, have poor iron bioavailability and a high content of inhibitory factors; cooking reduced the content of iron and inhibitory factors, whereas in animal products the treatment of cooking did not significantly reduce it. Iron bioavailability, phytate content and the phytate to iron molar ratio predicted poor iron bioavailability and, therefore, a negative impact on the nutritional status of people who rely on them as staple foods could be expected.

Keywords:

Bioavailability, cooking, oxate, phytate,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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