Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats
Palabras clave:
Anemia, Biological availabity, Hemoglobin regeneration, IronResumen
Objective
To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using
a low-iron-diet rat model.
Methods
A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability.
Results
Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (p<0.05).
Conclusion
Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.
Citas
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Derechos de autor 2023 Elia Herminia VALDÉS MIRAMONTES, Antonio LÓPEZ-ESPINOZA, Alma Gabriela MARTÍNEZ MORENO, Juan Francisco ZAMORA NATERA, Ramón RODRÍGUEZ MACIAS, Mario Alberto RUIZ-LOPEZ
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
