Summary
The aim of this paper is to study the bioavailability of iron from soybean by estimating the rise of Hb in anemic rats, and using ascorbic acid, meat and cysteine as enhancers. When iron bioavailability of ferrous sulfate was taken as 100 %, that of the soybean ranged from 76–78%. On adding such enhancers as ascorbic acid, meat or cysteine to the soybean, the iron bioavailability increased by 102 %, 102% and 95.95 % respectively. There was no statistically significant difference among the three enhancers.
Similar content being viewed by others
References
Cook JD. Iron fortification: an update. Am J Clin Nutr 1983; 38: 648–59.
Cook JD. Vitamin C, the common cold, and iron absorption. Am J Clin Nutr 1977; 30: 235–41.
Sayers MH. The effects of ascorbic acid supplementation on the absorption of iron in maize, wheat and soya. Br J Hematol 1973; 24: 209–18.
1985:8.
Amine EK. Biological assessment of available iron in food products. J Agric Food Chem 1974; 23: 470–6.
Mahoney AW, Hendricks DG. Efficiency of hemoglobin regeneration as a method of assessing iron bioavailabilily in food products. In: Kies C, eds. Nutritional Bioavailability of Iron. Washington DC: American Chemical Society 1982: 1–10.
1984; 6(4):347–54.
American Institute of Nutrition. Report of the American Institute of Nutrition Ad Hoc Committee on Standards for Nutrition Studies. J Nutr 1977; 107: 1340–8.
Picciano MF. Relative bioavailability of dietary iron from three processed soy products. J Food Sci 1984; 49: 1558–61.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Er-yu, W., Qing-hua, Z. Bioavailability of iron in soybean and effect of enhancers in anemic rats. Journal of Tongji Medical University 8, 173–175 (1988). https://doi.org/10.1007/BF02887843
Issue Date:
DOI: https://doi.org/10.1007/BF02887843