January 12, 2006
DAVIS, Calif.--Purified soybean ferritin may be a bioavailable, plant-based form of iron (Fe), according to a study out of the University of California, Davis (AJCN, 83, 1:103-7, 2006). In conjunction with colleagues at the Center for BioIron at Children's Hospital Oakland Research Institute and the University of California (UC), Berkeley, researchers from UC Davis fed 16 healthy, non-anemic women a standardized meal (bagel, cream cheese and apple juice) with 1 µCi 59Fe/meal as iron ferrous sulfate or as iron-free soybean ferritin reconstituted with the high phosphate characteristic of plant ferritin. After four weeks, the women were crossed over to the other meal. After 28 days, the scientists found no significant difference in whole-body or red blood cell iron absorption. They concluded iron from soybean ferritin was well-absorbed and could help provide a plant-based form of iron for populations with low iron status.
You May Also Like
Advancing gender equity in the nutraceutical industrySep 25, 2023
CRN petition to FTC: RCTs aren’t required to substantiate ‘health-benefit’ claimsSep 22, 2023
Exercise recovery: Electrolytes, hydration and combating fatigue—SupplySide intensive webinarSep 22, 2023
Collagen peptide ingredient solutions for seniors’ changing needs – infographicSep 19, 2023