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Tuyizere JD, Okidi L, Elolu S, Ongeng D. In vitro bioavailability-based assessment of the contribution of wild fruits and vegetables to household dietary iron requirements among rural households in a developing country setting: The case of Acholi Subregion of Uganda. Food Sci Nutr 2021; 9:625-638. [PMID: 33598148 PMCID: PMC7866616 DOI: 10.1002/fsn3.1977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 09/14/2020] [Accepted: 10/14/2020] [Indexed: 12/14/2022] Open
Abstract
Wild fruits and vegetables (WFV) are believed to contain substantial quantities of micronutrients and are commonly consumed in rural areas of developing countries endowed with natural vegetation. Previous studies that provided evidence on the contribution of WFV to household micronutrient intake in a developing country setting did not consider the effect of antinutritional factors. Therefore, applying the in vitro bioavailability assessment technique and using the Acholi subregion of Uganda a case area, this study examined the contribution of commonly consumed WFV to the pooled annual household dietary requirement for iron. Laboratory analysis showed that the concentration of antinutrients varied with plant species but the pool was dominated by phytate (10.5-150 mg/100 g) and phenolic substances (38.6-41.7 mg GAE/g). In vitro iron bioavailability varied with plant species was quantitatively higher from vegetables than fruits by 27% although total concentration of the micronutrient was higher in fruits than vegetables by 142%. Nutritional computation, taking into account, household composition, and physiological status revealed that consumption of WFV resulted in a median contribution of 1.8% (a minimum of 0.02 and a maximum of 34.7%) to the pooled annual household dietary iron requirements on the basis of bioavailable iron fraction. These results demonstrate that WFV contributes meagerly to household iron needs but may serve other dietary and non-nutrient health purposes.
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Affiliation(s)
- Jean Damascene Tuyizere
- Faculty of Agriculture and EnvironmentDepartment of Food Science and Postharvest TechnologyGulu UniversityGuluUganda
| | - Lawrence Okidi
- Faculty of Agriculture and EnvironmentDepartment of Food Science and Postharvest TechnologyGulu UniversityGuluUganda
| | - Samuel Elolu
- Faculty of Agriculture and EnvironmentDepartment of Food Science and Postharvest TechnologyGulu UniversityGuluUganda
| | - Duncan Ongeng
- Faculty of Agriculture and EnvironmentDepartment of Food Science and Postharvest TechnologyGulu UniversityGuluUganda
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Nieto G. How Are Medicinal Plants Useful When Added to Foods? MEDICINES (BASEL, SWITZERLAND) 2020; 7:medicines7090058. [PMID: 32937755 PMCID: PMC7555097 DOI: 10.3390/medicines7090058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 09/07/2020] [Indexed: 01/20/2023]
Affiliation(s)
- Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071 Murcia, Spain
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Doumani N, Severin I, Dahbi L, Bou-Maroun E, Tueni M, Sok N, Chagnon MC, Maalouly J, Cayot P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods 2020; 9:E474. [PMID: 32290180 PMCID: PMC7230787 DOI: 10.3390/foods9040474] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/04/2020] [Accepted: 04/07/2020] [Indexed: 02/07/2023] Open
Abstract
Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic's effect was not significant, but tahini's effect was negative (-8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.
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Affiliation(s)
- Nour Doumani
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Isabelle Severin
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Laurence Dahbi
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Elias Bou-Maroun
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Maya Tueni
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Nicolas Sok
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Marie-Christine Chagnon
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Jacqueline Maalouly
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Philippe Cayot
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
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