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Título: | Iron bioavailability of the açaí (Euterpe oleracea Mart.) and the iron-fortified manioc flour in rats |
Título(s) alternativo(s): | Biodisponibilidade de ferro do açaí (Euterpe oleracea Mart.) e da farinha de mandioca fortificada com ferro em ratos |
Autor: | Toaiari, Sirlene Duarte Alves Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Souza, Risonilce Fernandes Silva |
Palavras-chave: | Casein Hemoglobin Iron Sodium Chloride Anemia Cassava Controlled Study Diet Drug Bioavailability Drug Efficacy Female Fluor Hemoglobin Determination Iron Depletion Iron Intake Lactation Male Nonhuman Nutrition Rat Euterpe Oleracea Manihot Manihot Esculenta Rattus Norvegicus |
Data do documento: | 2005 |
Revista: | Revista de Nutrição |
É parte de: | Volume 18, Número 3, Pags. 291-299 |
Abstract: | Objective: This study evaluates the bioavailability of iron derived from açaí (Euterpe oleracea Mart.) and from iron-fortified manioc flour, using the hemoglobin iron-depletion-recovery method in rats. Methods: A casein-based diet (American Institute of Nutrition - 93G), without added iron in the saline mixture, was fed to female Wistar rats during the 21-day lactation period; it was also fed to the pups, for 7 days after weaning (depletion period). Simultaneously, a control group of female rats and pups received a commercial feed. In the 14 days repletion period, male rats (n=40) were randomly distributed in five groups and fed one of the diets: control (açaí control and American Institute of Nutrition - 93) or experimental (açaí and iron-fortified manioc flour). The hemoglobin concentration was determined weekly. The iron bioavailability was obtained through the heme-iron/iron intake ratios, calculated for each group. Results: The mean hemoglobin concentration of 4.7 ± 0.5g/dL at the end of the depletion period demonstrated the effectiveness of the iron-depletion method used in the study. It was observed that the greatest iron bioavailability was drawn from the fortified manioc flour (44.6 ± 3.6%), in contrast with the low iron bioavailability derived from açaí (12.1 ± 5.5%). Conclusion: The iron present in the açaí was not effective in recovering the hemoglobin concentration in the rats. Hence, any recommendation for the use of açaí as a source of iron should be treated with caution. |
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