DIETARY FACTORS THAT AFFECT BIOLOGICAL AVAILABILITY OF TRACE ELEMENTS *
DIETARY FACTORS THAT AFFECT BIOLOGICAL AVAILABILITY OF TRACE ELEMENTS *
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影响微量元素生物利用度的饮食因素 *
DOI：
10.1111/j.1749-6632.1972.tb54326.x
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发表时间：
1972
影响因子：
5.2
通讯作者：
Boyd L. O'Dell
中科院分区：
文献类型：
--
作者：
Boyd L. O'Dell
有许多饮食因素影响微量元素（铬，锰，铁，钴，铜，锌）的生物利用度。这些因素中值得注意的是溶解度、吸附和与天然或合成螯合剂的络合。最近，螯合作用在促进或抑制吸收方面的重要性已得到广泛认可。存在于饮食中或在胃肠道中形成的痕量金属络合物的稳定性和溶解度是络合离子吸收命运的重要决定因素。如果螯合物比在吸收位点与特定蛋白质形成的复合物稳定得多，或者如果复合物不溶，则离子将不会被有效吸收。如果复合物是可溶的并且比吸收位点复合物更不稳定，则其可以促进吸收，特别是如果不溶性化合物是由离子与竞争性螯合剂的相互作用产生的。植酸盐与铁和锌形成不溶性复合物，并降低其吸收。在锌的情况下，螯合剂如EDTA和某些氨基酸抵消植酸盐的作用。参考文献41篇，图4幅，表4张。
There are numerous dietary factors that affect the biological availability of trace elements (Cr, Mn, Fe, Co, Cu, Zn). Notable among these factors are solubility, adsorption and complexation with natural or synthetic chelating agents. Recently, the significance of chelation in promotion or inhibition of absorption has become widely recognized. The stability and solubility of trace metal complexes either present in the diet or formed in the gastrointestinal tract are important determinants in the absorption fate of a complexed ion. If the chelate is much more stable than the complex formed with specific proteins at the absorption site, or if the complex is insoluble, the ion will not be efficiently absorbed. If the complex is soluble and less stable than the absorption site complexes, it may promote absorption, particularly if an insoluble compound results from interaction of the ion with a competing chelating agent. Phytate forms insoluble complexes with iron and zinc and decreases their absorption. In the case of zinc, chelating agents such as EDTA and certain amino acids counteract the phytate effect. 41 references, 4 figures, 4 tables.