Reference

In Vitro Iron Availability from Iron-Fortified Whole-Grain Wheat Flour

In Vitro Iron Availability from Iron-Fortified Whole-Grain Wheat Flour. Kloots, Willem; Op den Kamp, Danielle; Abrahamse, Leo (Unilever Research and Development Vlaardingen, Unilever Health Institute, Vlaardingen 3130 AC, Neth.). Journal of Agricultural and Food Chemistry, 52(26), 8132-8136 (English) 2004 American Chemical Society. CODEN: JAFCAU. ISSN: 0021-8561.There are some reagents with their cas registry numbers 10058-44-3 and 7439-89-6 are used in this study. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 18 Fortification of whole-grain wheat flour with different sources of iron was evaluated in vitro by measuring the amt. of dialyzable iron after simulated gastrointestinal digestion of flour baked into chapatis and subsequent intestinal absorption of the released iron using Caco-2 cell layers. The dialyzability of iron from iron-fortified wheat flour was extremely low. Addns. of 50 mg/kg iron to the flour in the form of ferrous sulfate, Ferrochel amino acid chelate, ferric amino acid chelate taste free (TF), Lipofer, ferrous lactate, ferrous fumarate, ferric pyrophosphate, carbonyl iron, or electrolytic iron did not significantly increase the amt. of in vitro dialyzable iron after simulated gastrointestinal digestion. In contrast, fortification of flour with SunActive Fe or NaFeEDTA resulted in a significant increase in the amt. of in vitro dialyzable iron. Relative to iron from ferrous sulfate, iron from SunActive Fe and NaFeEDTA appeared to be 2 and 7 times more available in the in vitro assay, resp. Caco-2 cell iron absorption from digested chapatis fortified with NaFeEDTA, but not from those fortified with SunActive Fe, was significantly higher than from digested chapatis fortified with ferrous sulfate. On the basis of these results it appears that fortification with NaFeEDTA may result in whole-grain wheat flour that effectively improves the iron status. .

Delicious yogurt fortified with Fe

Delicious yogurt fortified with Fe. Akahoshi, Ryoichi (Dev. Div., Yakult Honsha Co., Ltd., Japan). 10058-44-3 which is the cas registry number is also used here. Gekkan Fudo Kemikaru, 19(12), 38-40 (Japanese) 2003 Shokuhin Kagaku Shinbunsha. CODEN: GFKEEX. ISSN: 0911-2286. DOCUMENT TYPE: Journal; General Review CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 18 A review on development of iron-enriched probiotics yogurt, discussing development of ferric pyrophosphate coated with emulsion, properties, safety, and absorbability of the emulsified iron, and application to milk prepns. including yogurt. .