Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp and Porphyra sp.) in human subjects
Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp and Porphyra sp.) in human subjects
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DOI：
10.1017/s0007114508994757
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发表时间：
2009-01-01
影响因子：
3.6
通讯作者：
Quiroga, Maria F.
中科院分区：
文献类型：
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作者：
Garcia-Casal, Maria N.;Ramirez, Jose;Quiroga, Maria F.
海藻很容易生产，是铁的良好来源。如果这些铁是生物可利用的，那么食用藻类将有助于对抗全球范围内的缺铁和贫血。本研究的目的是评价分布在世界各地的三种海藻的铁的生物利用度、多酚含量和抗氧化能力。共有83名受试者接受了以玉米或小麦为基础的膳食，其中含有不同比例（2.5、5.0和7.5 g）的海藻（Ulva sp.、马尾藻sp.和卟啉sp.），并加入到制作面团的水中。所有的食物都含有放射性铁。通过计算受试者血液中放射性铁的掺入来评估吸收。对三种海藻的多酚含量和还原力进行了分析。藻类显著增加了玉米或小麦基膳食中铁的吸收量，特别是马尾藻，由于其铁含量高。吸收的增加是剂量依赖性的，小麦的吸收比玉米的吸收更高。藻藻、紫菜和马尾藻的总多酚含量分别为10.84、18.43和80.39没食子酸当量/g。马尾藻的抗氧化能力也明显高于其他两种。藻属、马尾藻属和卟啉属是生物可利用铁的良好来源。马尾藻含铁量高，是铁摄入量最高的食物，一个含有7.5克马尾藻的面包就能满足每天的铁需求。在马尾藻中发现的高多酚含量可能是本文报道的抗氧化能力的部分原因，而且显然不影响铁的吸收。
Marine algae are easily produced and are good sources of Fe. If this Fe is bioavailable, algae consumption could help to combat Fe deficiency and anaemia worldwide. The objective of the present study was to evaluate Fe bioavailability, polyphenol content and antioxidant capacity from three species of marine algae distributed worldwide. A total of eighty-three subjects received maize- or wheat-based meals containing marine algae (Ulva sp., Sargassum sp. and Porphyra sp.) in different proportions (2.5, 5.0 and 7.5 g) added to the water to prepare the dough. All meals administered contained radioactive Fe. Absorption was evaluated calculating radioactive Fe incorporation in subjects' blood. The three species of marine algae were analysed for polyphenol content and reducing power. Algae significantly increased Fe absorption in maize- or wheat-based meals, especially Sargassum sp., due to its high Fe content. Increases in absorption were dose-dependent and higher in wheat- than in maize-based meals. Total polyphenol content was 10.84, 18.43 and 80.39 gallic acid equivalents/g for Ulva sp., Porphyra sp. and Sargassum sp., respectively. The antioxidant capacity was also significantly higher in Sargassum sp. compared with the other two species analysed. Ulva sp., Sargassum sp. and Porphyra sp. are good sources of bioavailable Fe. Sargassum sp. resulted in the highest Fe intake due to its high Fe content, and a bread containing 7.5 g Sargassum sp. covers daily Fe needs. The high polyphenol content found in Sargassum sp. Could be partly responsible for the antioxidant power reported here, and apparently did not affect Fe absorption.