There are several dietary factors that are known to affect the bioavailability of iron such as protein, calcium, ascorbic acid, polyphenol and phytate. The aim of this study was to determine iron bioavailability from spirulina (Arthrospira platensis) in the presence of calcium, ascorbic acid (AA) and tannic acid (TA). The experiments were conducted using in vitro digestion/Caco-2 cell culture s...

BACKGROUND Deficiencies of iron and folic acid during pregnancy can lead to adverse outcomes for the fetus, thus supplements are recommended. Adherence to current tablet-based supplements is documented to be poor. Recently a powdered form of micronutrients has been developed which may decrease side-effects and thus improve adherence. However, before testing the efficacy of the supplement as an ...

BACKGROUND An in vitro digestion and Caco-2 cell model may predict iron bioavailability to humans; however, direct comparisons are lacking. OBJECTIVE The objective was to test the differences in iron bioavailability between 2 maize varieties and 2 bean varieties (white beans and colored beans) by comparing human, Caco-2, and algorithm results. DESIGN Two randomized, 2 x 2 factorial experime...

BACKGROUND In many developing countries, cereal and legume-based diets contain low amounts of bioavailable iron, which may increase the risk of iron deficiency. OBJECTIVE The objective was to measure change in iron status in Moroccan children who consumed their habitual diet containing low amounts of bioavailable iron. DESIGN The design was a prospective, longitudinal, free-living cohort st...

The objective of this study was to evaluate iron bioavailability of maize genotypes, and analyze the correlation between in vitro and in vivo methods. Dialysable iron was analyzed in 13 genotypes from which 5 were selected for the biological assay. Mean iron content of the genotypes (n = 13) was 17.93 +/- 2.93 mg kg(-1). Phytate varied from 0.77% to 1.03%; phytate: iron molar ratio from 30.64 t...

Microencapsulated ferrous sulfate (SFE-171) and ferric orthophosphate in Petit-Suisse cheese were examined for iron bioavailability by the prophylactic method. The iron sources were industrially added to different samples of Petit-Suisse cheese, which were mixed with other food components in our laboratory before use. A reference standard diet inclusive of nonmicroencapsulated ferrous sulfate a...

Superoxide, the one-electron reduced form of dioxygen, is produced in the extracellular milieu of aquatic microbes through a range of abiotic chemical processes and also by microbes themselves. Due to its ability to promote both oxidative and reductive reactions, superoxide may have a profound impact on the redox state of iron, potentially influencing iron solubility, complex speciation, and bi...

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 (2018) Corrigendum: Diatom Transcriptional and Physiological Responses to Changes in Iron Bioavailability across Ocean Provinces. Front. Mar. Sci. 5:115. doi: 10.3389/fmars.2018.00115 Corrigendum: Diatom Transcriptional an...