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http://hdl.handle.net/123456789/2376
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DC Field | Value | Language |
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dc.contributor.author | Christides, Tatiana | - |
dc.contributor.author | Amagloh, F. K. | - |
dc.contributor.author | Coad, Jane | - |
dc.date.accessioned | 2019-06-20T13:36:58Z | - |
dc.date.available | 2019-06-20T13:36:58Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 23048158 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/2376 | - |
dc.description.abstract | Iron and vitamin A deficiencies in childhood are public health problems in the developing world. Introduction of cereal-based complementary foods, that are often poor sources of both vitamin A and bioavailable iron, increases the risk of deficiency in young children. Alternative foods with higher levels of vitamin A and bioavailable iron could help alleviate these micronutrient deficiencies. The objective of this study was to compare iron bioavailability of β-carotene-rich sweet potato-based complementary foods (orange-flesh based sweet potato (OFSP) ComFa and cream-flesh sweet potato based (CFSP) ComFa with a household cereal-based complementary food (Weanimix) and a commercial cereal (Cerelac®), using the in vitro digestion/Caco-2 cell model. Iron bioavailability relative to total iron, concentrations of iron-uptake inhibitors (fibre, phytates, and polyphenols), and enhancers (ascorbic acid, ß -carotene and fructose) was also evaluated. All foods contained similar amounts of iron, but bioavailability varied: Cerelac® had the highest, followed by OFSP ComFa and Weanimix, which had equivalent bioavailable iron; CFSP ComFa had the lowest bioavailability. The high iron bioavailability from Cerelac® was associated with the highest levels of ascorbic acid, and the lowest levels of inhibitors; polyphenols appeared to limit sweet potato-based food iron bioavailability. Taken together, the results do not support that CFSP- and OFSP ComFa are better sources of bioavailable iron compared with non-commercial/household cereal-based weaning foods; however, they may be a good source of provitamin A in the form of β-carotene | en_US |
dc.language.iso | en | en_US |
dc.publisher | MDPI | en_US |
dc.subject | Bioavailability | en_US |
dc.subject | Caco-2 cell | en_US |
dc.subject | Complementary food | en_US |
dc.subject | β-carotene | en_US |
dc.subject | Iron | en_US |
dc.subject | Sweet potato | en_US |
dc.subject | Polyphenols | en_US |
dc.subject | Vitamin A | en_US |
dc.title | IRON BIOAVAILABILITY AND PROVITAMIN A FROM SWEET POTATO- AND CEREAL-BASED COMPLEMENTARY FOODS | en_US |
dc.type | Article | en_US |
Appears in Collections: | Faculty of Agriculture, Food and Consumer Sciences |
Files in This Item:
File | Description | Size | Format | |
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IRON BIOAVAILABILITY AND PROVITAMIN A FROM SWEET POTATO- AND CEREAL-BASED COMPLEMENTARY FOODS.pdf | 569.56 kB | Adobe PDF | View/Open |
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