Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments

dc.contributor.author	Argyri, K	en
dc.contributor.author	Birba, A	en
dc.contributor.author	Miller, DD	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:48:15Z
dc.date.available	2014-06-06T06:48:15Z
dc.date.issued	2008	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4035
dc.subject	Iron bioavailability	en
dc.subject	In vitro digestion	en
dc.subject	Dialyzability	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	NONHEME IRON	en
dc.subject.other	INVITRO	en
dc.subject.other	ABSORPTION	en
dc.subject.other	AVAILABILITY	en
dc.subject.other	DIALYZABILITY	en
dc.subject.other	ZINC	en
dc.subject.other	SOLUBILITY	en
dc.subject.other	COMPONENTS	en
dc.subject.other	PRODUCTS	en
dc.subject.other	PHYTATE	en
dc.title	Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	In vitro methods have been developed for the prediction of iron bioavailability from foods and supplements. The dialyzability method measures dialyzable iron, released during a simulated gastrointestinal digestion, as an index of iron bioavailability. A new setup, that involves six-well plates and a ring insert that holds the dialysis membrane, is proposed for the application of the dialyzability method with the objective to increase efficiency and to allow testing small-volume samples. A series of solutions (water, ascorbic acid, and phytate), liquid foods (fresh milk and condensed milk), and solid foods (bread + meat meal, corn flakes), were tested in the presence or absence of added iron and digested with the new setup and the setup previously described for the dialyzability method. In both cases, percent dialyzable iron in each treatment remained similar (P > 0.05). These results suggest that the new setup can be employed in future applications with similar food matrices of the dialyzability method. (C) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	FOOD CHEMISTRY	en
dc.identifier.issue	2	en
dc.identifier.volume	113	en
dc.identifier.isi	ISI:000261084600037	en
dc.identifier.spage	602	en
dc.identifier.epage	607	en