Bioavailability can be broadly defined as the absorption and utilization of a nutrient, both of which may be affected by such host factors as gender, physiologic state and coexisting pathologic conditions. This report highlights factors of particular importance for the bioavailability of nutrients for infants, children and adolescents. Considerations for nutrient bioavailability for pediatric p...

OBJECTIVES The bioavailability of dietary iron present in a nutritional formulation may be evaluated by in vitro and in vivo methods since they provide for a cohesive line study and provided in the literature. The aim of this study was to evaluate the bioavailability of iron targeting a comparative analysis of two nutritional supplement formulations (A and B). METHODS For this study were usin...

Citation: Cohen NR, Ellis KA, Lampe RH, McNair H, Twining BS, Maldonado MT, Brzezinski MA, Kuzminov FI, Thamatrakoln K, Till CP, Bruland KW, Sunda WG, Bargu S and Marchetti A (2017) Diatom Transcriptional and Physiological Responses to Changes in Iron Bioavailability across Ocean Provinces. Front. Mar. Sci. 4:360. doi: 10.3389/fmars.2017.00360 Diatom Transcriptional and Physiological Responses ...

BACKGROUND Lactic fermentation of foods increases the availability of iron as shown in a number of studies throughout the years. Several explanations have been provided such as decreased content of inhibitory phytate, increased solubility of iron, and increased content of lactic acid in the fermented product. However, to our knowledge, there are no data to support that the bioavailability of ir...

OBJECTIVE This study investigates the nutritional factors that determine the absence of anemia in infants from families with a low socioeconomic background submitted to a nutrition intervention program, as well as iron intake according to recommendations. METHODS The study included 369 children from a cohort of inhabitants of São Leopoldo, state of Rio Grande do Sul, Brazil, who were randomiz...

Objectives: The bioavailability of dietary iron present in a nutritional formulation may be evaluated by in vitro and in vivo methods since they provide for a cohesive line study and provided in the literature. The aim of this study was to evaluate the bioavailability of iron targeting a comparative analysis of two nutritional supplement formulations (A and B). Methods: For this study were usin...

The generally low bioavailability of iron in aerobic soil systems forced plants to evolve sophisticated genetic strategies to improve the acquisition of iron from sparingly soluble and immobile iron pools. To distinguish between conserved and species-dependent components of such strategies, we analyzed iron deficiency-induced changes in the transcriptome of two model species, Arabidopsis (Arabi...

In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soy...

Anaerobic digestion requires a balanced availability of micro-nutrients with ideal growth conditions to reach optimal organic degradation and biogas production. Iron is the most abundant of the essential metals in an anaerobic digester and its mobility has a strong impact on microorganisms through its own bioavailability, but also through its influence on the bioavailability of other metals. Mo...

BACKGROUND Total (heme and nonheme) iron bioavailability from the US diet has been estimated to be 18% based on a single human absorption study. New data, however, suggest that it may be time to revisit this estimate. OBJECTIVE We estimated total iron bioavailability from the US diet with the use of our recently reported algorithm that estimates nonheme iron absorption and a conservative valu...