Por favor, use este identificador para citar o enlazar este ítem: https://hdl.handle.net/20.500.12955/529
Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.contributor.authorNemirovsky, Yael-
dc.contributor.authorZavaleta, Nelly-
dc.contributor.authorVillanueva, Maria-
dc.contributor.authorArmah, Seth-
dc.contributor.authorImán Correa, Sixto Alfredo-
dc.contributor.authorReddy, Manju-
dc.identifier.citationNemirovsky, Y., Zavaleta, N., Villanueva, M., Armah, S., Iman, S. & Reddy, M. (2014). Negative effect of Camu-Camu (Myrciaria dubia) despite high vitamin C content on iron bioavailability, using a Caco-2 cell model. Polish Journal of Food and Nutrition Sciences, 64(1), 45-48. doi: 10.2478/v10222–012–0088–yes_PE
dc.description.abstract[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.es_PE
dc.publisherPolish Academy Sciences. Institute of Animal Reproduction and Food Researches_PE
dc.relation.ispartofPol. J. Food Nutr. Sci., 2014, Vol. 64, No. 1, pp. 45-48es_PE
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.sourceInstituto Nacional de Innovación Agrariaes_PE
dc.sourceRepositorio Institucional - INIAes_PE
dc.subjectCamu camues_PE
dc.subjectMyrciaria dubiaes_PE
dc.subjectBiodisponibilidad de hierroes_PE
dc.titleNegative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Modeles_PE
dc.subject.ocdeTecnología MGes_PE
dc.identifier.journalPolish Journal of Food and Nutrition Scienceses_PE
dc.description.peer-reviewPeer reviewedes_PE
Aparece en las colecciones: Artículos científicos

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Nemirovsky-et-al_2014_CamuCamu_Iron_Bioavailability.pdf182,6 kBAdobe PDFVisualizar/Abrir

Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons