Influence of amla fruits (Emblica officinalis) on the bio-availability of iron from staple cereals and pulses
2001
Gowri, B.S. | Platel, K. | Prakash, J. | Srinivasan, K.
Amla fruits (Emblica officinalis) used as an acidulant in Indian dietary are claimed to be rich source of ascorbic acid, and the latter has been known to enhance intestinal absorption of dietary iron. The present study examined the beneficial influence of amla fruits, if any, on food iron availability, by virtue of their high ascorbic acid content. In this context, four cereals, four pulses, and four combinations of cereals and pulses were studied for the effect of amla fruits included at two concentrations on the in vitro iron availability. As expected, exogenous ascorbic acid added at a concentration corresponding to the amount present in the lower concentration of alma employed produced a significant enhancing effect on iron bio-availability from all the 12 food materials examined. However, supplementation of cereals and pulses with amla did not seem to have any advantage in terms of iron bio-availability. The absence of any beneficial influence of amla as evidenced here could be attributed to the significant tannin content (which was nearly half the concentration of ascorbic acid) of amla which might have countered the positive effect of native ascorbic acid. This hypothesis was supported by a supplementary study using appropriate combination of exogenous ascorbic acid and tannin.
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