Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model

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2014-01-01
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Nemirovsky, Yael
Zavaleta, Nelly
Villanueva, Maria
Armah, Seth
Iman, Sixto
Reddy, Manju
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Reddy, Manju
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Food Science and Human Nutrition

The Department of Food Science and Human Nutrition (FSHN) at Iowa State University is jointly administered by the Colleges of Agriculture and Life Sciences and Human Science. FSHN combines the study and practical application of food sciences and technology with human nutrition in preparation for a variety of fields including: the culinary sciences, dietetics, nutrition, food industries, and diet and exercise.

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The department was established in 1991 through the merging of the Department of Food Sciences and Technology (of the College of Agriculture), and the Department of Food and Nutrition (of the College of Family and Consumer Sciences).

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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

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This article from Polish Journal of Food and Nutrition Sciences 64(1) 2014: 45, doi: 10.2478/v10222–012–0088–y Posted with permission.

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Wed Jan 01 00:00:00 UTC 2014
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