Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model
[EN] It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals were treated with three different camu-camu juice concentrations (C0 = 0 g, C1 = typical consumption, and C2 = 3X typical consumption). The results showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p<0.0001) in the wheat flour porridge (from 124 to 91 and 35 μg ferritin/μg protein, for C0, C1 and C2, respectively). With the rice with lentils, there was no significant effect of camu-camu due to the high polyphenols and phytate contents of the meal. Relative bioavailability values obtained showed significant decrease with increasing camu-camu juice concentration for both meals. As expected, the ascorbic acid added to the meals at a concentration equivalent to that present in C2, had no effect on bioavailability with rice meal but increased significantly with wheat flour meal. The findings of this study suggest that camu-camu, in the traditional way of preparation, may significantly reduce nonheme iron bioavailability because of its high polyphenol content which overrides the beneficial effect of its high ascorbic acid content.
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Polish Academy Sciences. Institute of Animal Reproduction and Food Research
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Subjects: | Camu camu, Myrciaria dubia, Biodisponibilidad de hierro, Tecnología MG, |
Online Access: | http://repositorio.inia.gob.pe/handle/20.500.12955/529 |
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dig-inia-pe-20.500.12955-5292023-05-30T21:23:17Z Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model Nemirovsky, Yael Zavaleta, Nelly Villanueva, Maria Armah, Seth Imán Correa, Sixto Alfredo Reddy, Manju Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG [EN] It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals were treated with three different camu-camu juice concentrations (C0 = 0 g, C1 = typical consumption, and C2 = 3X typical consumption). The results showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p<0.0001) in the wheat flour porridge (from 124 to 91 and 35 μg ferritin/μg protein, for C0, C1 and C2, respectively). With the rice with lentils, there was no significant effect of camu-camu due to the high polyphenols and phytate contents of the meal. Relative bioavailability values obtained showed significant decrease with increasing camu-camu juice concentration for both meals. As expected, the ascorbic acid added to the meals at a concentration equivalent to that present in C2, had no effect on bioavailability with rice meal but increased significantly with wheat flour meal. The findings of this study suggest that camu-camu, in the traditional way of preparation, may significantly reduce nonheme iron bioavailability because of its high polyphenol content which overrides the beneficial effect of its high ascorbic acid content. 2014 info:eu-repo/semantics/article http://repositorio.inia.gob.pe/handle/20.500.12955/529 eng Pol. J. Food Nutr. Sci., 2014, Vol. 64, No. 1, pp. 45-48 https://doi.org/10.2478/v10222-012-0088-y info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivs 3.0 United States http://creativecommons.org/licenses/by-nc-nd/3.0/us/ application/pdf Polish Academy Sciences. Institute of Animal Reproduction and Food Research Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
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Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG |
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Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG Nemirovsky, Yael Zavaleta, Nelly Villanueva, Maria Armah, Seth Imán Correa, Sixto Alfredo Reddy, Manju Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
description |
[EN] It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit
that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on
nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals
were treated with three different camu-camu juice concentrations (C0 = 0 g, C1 = typical consumption, and C2 = 3X typical consumption). The results
showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p<0.0001) in the wheat
flour porridge (from 124 to 91 and 35 μg ferritin/μg protein, for C0, C1 and C2, respectively). With the rice with lentils, there was no significant effect
of camu-camu due to the high polyphenols and phytate contents of the meal. Relative bioavailability values obtained showed significant decrease with
increasing camu-camu juice concentration for both meals. As expected, the ascorbic acid added to the meals at a concentration equivalent to that
present in C2, had no effect on bioavailability with rice meal but increased significantly with wheat flour meal. The findings of this study suggest that
camu-camu, in the traditional way of preparation, may significantly reduce nonheme iron bioavailability because of its high polyphenol content which
overrides the beneficial effect of its high ascorbic acid content. |
format |
info:eu-repo/semantics/article |
topic_facet |
Camu camu Myrciaria dubia Biodisponibilidad de hierro Tecnología MG |
author |
Nemirovsky, Yael Zavaleta, Nelly Villanueva, Maria Armah, Seth Imán Correa, Sixto Alfredo Reddy, Manju |
author_facet |
Nemirovsky, Yael Zavaleta, Nelly Villanueva, Maria Armah, Seth Imán Correa, Sixto Alfredo Reddy, Manju |
author_sort |
Nemirovsky, Yael |
title |
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
title_short |
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
title_full |
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
title_fullStr |
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
title_full_unstemmed |
Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model |
title_sort |
negative effect of camu-camu (myrciaria dubia) despite high vitamin c content on iron bioavailability, using a caco-2 cell model |
publisher |
Polish Academy Sciences. Institute of Animal Reproduction and Food Research |
url |
http://repositorio.inia.gob.pe/handle/20.500.12955/529 |
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