Úrsula García-Conde, Miguel Navarro-Moreno, Konstantinos Douros, Miguel Navarro-Alarcón, José Ángel Rufián-Henares, Silvia Pastoriza
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引用次数: 0
Abstract
Iron (Fe) is essential for human health but may induce dysbiosis and inflammation when unabsorbed. This study assessed the impact of culinary techniques on Fe bioaccessibility (FeBA) using an in vitro digestion/fermentation model with fecal inocula from children and adults. FeBA in the small intestine was significantly lower in plant-based (12.2 ± 9.91 %; 1.05 ± 0.85 mg/kg) than in animal-based foods (16.8 ± 11.7 %; 1.25 ± 0.86 mg/kg) (p < 0.0001). Cooking methods such as grilling, frying, and roasting enhanced FeBA in plant foods, likely due to Maillard reaction products. In allergic children, FeBA in the large intestine (1.77 ± 2.07 %; 0.13 ± 0.17 mg/kg) was significantly higher than in healthy, celiac, and obese children (p < 0.0001), possibly linked to colonic dyshomeostasis, oxidation, and inflammation. Overall, FeBA depends on food type, preparation method, and gut health status, and is mainly driven by small intestinal absorption.
期刊介绍:
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.