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In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli

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In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli. / Khoja, Kholoud K.; Buckley, Amy; Aslam, Mohamad F.; Sharp, Paul A.; Latunde-Dada, Gladys O.

In: Nutrients, Vol. 12, No. 4, 1057, 04.2020, p. 1-12.

Research output: Contribution to journalArticle

Harvard

Khoja, KK, Buckley, A, Aslam, MF, Sharp, PA & Latunde-Dada, GO 2020, 'In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli', Nutrients, vol. 12, no. 4, 1057, pp. 1-12. https://doi.org/10.3390/nu12041057

APA

Khoja, K. K., Buckley, A., Aslam, M. F., Sharp, P. A., & Latunde-Dada, G. O. (2020). In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli. Nutrients, 12(4), 1-12. [1057]. https://doi.org/10.3390/nu12041057

Vancouver

Khoja KK, Buckley A, Aslam MF, Sharp PA, Latunde-Dada GO. In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli. Nutrients. 2020 Apr;12(4):1-12. 1057. https://doi.org/10.3390/nu12041057

Author

Khoja, Kholoud K. ; Buckley, Amy ; Aslam, Mohamad F. ; Sharp, Paul A. ; Latunde-Dada, Gladys O. / In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli. In: Nutrients. 2020 ; Vol. 12, No. 4. pp. 1-12.

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@article{c59094e87fa943b096b86af8326c2b0b,
title = "In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli",
abstract = "Iron deficiency is a global epidemic affecting a third of the world{\textquoteright}s population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plantbased diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.",
keywords = "Iron, Mature, Microgreen, Minerals, Vegetables",
author = "Khoja, {Kholoud K.} and Amy Buckley and Aslam, {Mohamad F.} and Sharp, {Paul A.} and Latunde-Dada, {Gladys O.}",
year = "2020",
month = apr,
doi = "10.3390/nu12041057",
language = "English",
volume = "12",
pages = "1--12",
journal = "Nutrients",
issn = "2072-6643",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "4",

}

RIS (suitable for import to EndNote) Download

TY - JOUR

T1 - In vitro bioaccessibility and bioavailability of iron from mature and microgreen fenugreek, rocket and broccoli

AU - Khoja, Kholoud K.

AU - Buckley, Amy

AU - Aslam, Mohamad F.

AU - Sharp, Paul A.

AU - Latunde-Dada, Gladys O.

PY - 2020/4

Y1 - 2020/4

N2 - Iron deficiency is a global epidemic affecting a third of the world’s population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plantbased diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.

AB - Iron deficiency is a global epidemic affecting a third of the world’s population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plantbased diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.

KW - Iron

KW - Mature

KW - Microgreen

KW - Minerals

KW - Vegetables

UR - http://www.scopus.com/inward/record.url?scp=85083413585&partnerID=8YFLogxK

U2 - 10.3390/nu12041057

DO - 10.3390/nu12041057

M3 - Article

C2 - 32290311

AN - SCOPUS:85083413585

VL - 12

SP - 1

EP - 12

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 4

M1 - 1057

ER -

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