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Título

Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers

AutorLaparra, José Moisés ; Haros, Monika
Palabras claveBread formulation
Whole wheat flour
Amaranth
Quinoa
Chia
Iron absorption
Fecha de publicación5-ene-2016
EditorRoyal Society of Chemistry (Great Britain)
CitaciónFood and Function 55 (2): 1096-1102 (2016)
ResumenThis study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB). Hematological parameters of Fe homeostasis, plasmatic active hepcidin peptide production (LC coupled to Ms/Ms), and liver TfR-2 and IL-6 expression (RT-qPCR) were determined. The different bread formulations increased Fe content between 14% and 83% relative to white bread. Only animals fed with WWB, AB and ChB increased haemoglobin concentrations significantly. Feeding the different bread formulations did not increase hepcidin levels, but down-regulated transferrin receptor 2 (TfR2) (apart from WWB) and IL-6 (apart from QB) expression levels. Only AB and ChB had a significant influence on Fe bioavailability at the investigated level of substitution. The potential contribution of these flours would not differ considerably from that of WWB.
Versión del editorhttps://doi.org/10.1039/C5FO01197C
URIhttp://hdl.handle.net/10261/158012
DOI10.1039/c5fo01197c
ISSN2042-650X
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