Effect of iron sources and ascorbic acid on the chemical profile of iron in a soy protein isolate
1983
Rizk, S.W. | Clydesdale, F.M.
Chemical changes in the iron (Fe) profile of a commercial soy protein isolate, caused by fortification with ascorbic acid and Fe, were correlated with Fe bioavailability in humans using an in vitro method which was devised to simulate gastrointestinal pH; Fe bioavailability was assessed also. Soy protein fortification with ascorbic acid resulted in substantial increases in soluble Fe at pH 4 and 6, but the solubilizing effect of ascorbic acid on Fe was dependent on concentration, pH, and the source of added Fe. Added Fe appeared to enter a different chemical pool than endogenous Fe. These findings raise questions about the concept of a nonheme Fe pool at high levels of Fe supplementation. (wz)
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