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J Agric Food Chem. 2010 Jan 27;58(2):1327-32. doi: 10.1021/jf903177q.

In vitro bioavailability of iron from the heme analogue sodium iron chlorophyllin.

Author information

1
Unilever R&D Vlaardingen, Olivier van Noortlaan, The Netherlands. Silvia.Miret-Catalan@unilever.com

Abstract

The use of heme analogues from vegetable origin could provide an alternative iron source of potentially high bioavailability. Sodium iron chlorophyllin is a water-soluble semisynthetic chlorophyll derivative where the magnesium in the porphyrin ring has been substituted by iron. We have used an in vitro model that combines gastric and intestinal digestion followed by intestinal iron uptake in Caco-2 cells to determine the bioavailability of iron from sodium iron chlorophyllin. Our results demonstrate that sodium iron chlorophyllin is stable under simulated gastrointestinal conditions and is able to deliver bioavailable iron to Caco-2 cells. Similar to the heme, the bioavailability of iron from sodium iron chlorophyllin is dependent on the food matrix, and it was inhibited by calcium. Potentially, sodium iron chlorophyllin could be used as an iron fortificant from vegetable origin with high bioavailability.

PMID:
20025224
DOI:
10.1021/jf903177q
[Indexed for MEDLINE]

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