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dc.contributor.author
Dold, Susanne
dc.contributor.author
Zimmermann, Michael B.
dc.contributor.author
Jeroense, Frederike
dc.contributor.author
Zeder, Christophe
dc.contributor.author
Habeych, Edwin
dc.contributor.author
Galaffu, Nicola
dc.contributor.author
Grathwohl, Dominik
dc.contributor.author
Foman, Jasmin T.
dc.contributor.author
Merinat, Sylvie
dc.contributor.author
Sabatier, Magalie
dc.contributor.author
Sabatier, Magalie
dc.contributor.author
Moretti, Diego
dc.date.accessioned
2020-04-03T09:37:17Z
dc.date.available
2020-04-02T17:39:27Z
dc.date.available
2020-04-03T09:37:17Z
dc.date.issued
2020
dc.identifier.issn
2045-2322
dc.identifier.other
10.1038/s41598-020-62307-1
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/408074
dc.identifier.doi
10.3929/ethz-b-000408074
dc.description.abstract
Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (FePP), is the compound of choice due to its high stability in foods, but has a modest absorption in humans. Our objective was to assess iron bioavailability from a novel iron fortificant consisting of ferric iron complexed with phytic acid and hydrolyzed corn protein (Fe-PA-HCP), used in bouillon with and without an inhibitory food matrix. In a randomised single blind, cross-over study, we measured iron absorption in healthy adult women (n = 22). In vitro iron bioaccessibility was assessed using a Caco-2 cell model. Iron absorption from Fe-PA-HCP was 1.5% and 4.1% in bouillon with and without inhibitory matrix, respectively. Relative iron bioavailability to FeSO4 was 2.4 times higher than from FePP in bouillon (17% vs 7%) and 5.2 times higher when consumed with the inhibitory meal (41% vs 8%). Similar results were found in vitro. Fe-PA-HCP has a higher relative bioavailability versus FePP, especially when bouillon is served with an inhibitory food matrix.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
Nature Publishing Group
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.title
Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2020-03-24
ethz.journal.title
Scientific Reports
ethz.journal.volume
10
en_US
ethz.journal.issue
1
en_US
ethz.journal.abbreviated
Sci Rep
ethz.pages.start
5339
en_US
ethz.size
9 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
London
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03957 - Zimmermann, Michael Bruce / Zimmermann, Michael Bruce
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03957 - Zimmermann, Michael Bruce / Zimmermann, Michael Bruce
ethz.date.deposited
2020-04-02T17:39:57Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2020-04-03T09:37:28Z
ethz.rosetta.lastUpdated
2021-02-15T09:57:28Z
ethz.rosetta.versionExported
true
ethz.COinS
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