Iron bioavailability of rats fed liver, lentil, spinach and their mixtures.
化学
生物利用度
菠菜
食品科学
作者
Abdullah Y Rewashdeh,Jafar M. El-Qudah,Hanee M. Al-Dmoor,Maisa M. Al-Qudah,Amer M Mamkagh,Khaled A. Tarawneh,Azmi D. Hawari,Basem F. Dababneh,Ala'a Al-Bakheit,Moawya A Haddad
出处
期刊:Pakistan Journal of Biological Sciences [Science Alert] 日期:2009-02-15卷期号:12 (4): 367-372被引量:1
标识
DOI:10.3923/pjbs.2009.367.372
摘要
To study the effects of dietary iron source (basal diet-FeSO4 x 7H2O, liver, lentil, spinach, liver + lentil, liver+spinach and lentil+spinach) on iron bioavailability, fifty-six Albino Sprague Dawley derived male 21 days old rats were fed on iron-deficient diet (7.8 mg Fe kg(-1) diet) and the mentioned seven iron containing diets (40 mg Fe kg(-1) diet) for 10 days. Rats fed liver diet showed higher iron apparent absorption (52.1%), hemoglobin (Hb) gain (0.94 g/100 mL), Hb-iron gain (1.2 mg), Hb-regeneration efficiency (HRE%) (50.8%), relative efficiency of HRE% (106.5%), packed cell volume gain (2.22%) and mean corpuscular hemoglobin concentration (0.64 g dL(-1)). Liver resulted in an increase in these parameters when mixed with lentil and spinach diets. However, rats fed iron free diet showed the higher dry matter absorption.