A CHEMICAL REACTIVITY APPROACH TO IRON BIOAVAILABILITY

拟议的研究旨在开发控制 人体铁的生物利用度，通过检查体外消化系统， 铁的食物化学 缺铁是一种非常普遍的营养不良。 在发展中国家和工业化社会，问题是 很少关注饮食中的铁含量，而是它的生物利用度。 我 建议描述控制食物铁的化学原理 消化条件下的可用性。 食品、饮料和添加剂 进行模拟人消化的体外消化。 的 然后通过离心将孵育混合物分离成可溶性的， 残余结合铁部分。 以下问题描述了我们的 解决问题的总体方法。 I.什么是物理关联， 可溶性铁的化学反应性？ 二.什么是铁 消化残留物（沉积物）的交换特性？ 三.可以 简单的模型系统模拟消化铁化学现象？ 四. 食物、成分和组合对体外铁有哪些影响 溶解和化学反应性？ 五.动员程度如何 可溶性铁的化学反应性与 生物利用度？ 六.从铁的反应性上获得的信息 组分、可溶性效应物和残基结合特性可 通过计算机生成的图形表示进行总结， 能力？ 七.如何将这些方法应用于营养 具有国家和国际意义的问题？

The proposed research seeks to develop the chemical principles governing iron bioavailability in humans by examining in vitro the digestive chemistry of food iron. Iron deficiency is a highly prevalent nutritional problem in both developing and industrialized societies, the problem is seldom the amount of iron in diets but rather its bioavailability. I propose to delineate the chemical principles that govern food iron availability under digestive conditions. Foods, beverages, and additives are subjected to an in vitro digestion that simulates human digestion. The incubation mixture is then separated by centrifugation into the soluble and residue bound iron fractions. The following questions delineate our overall approach to the problem. I. What are the physical associations and chemical reactivities of soluble iron species? II. What are the iron exchange characteristics of the digestive residue (sediment)? III. Can simple model systems mimic the digestive iron chemistry phenomena? IV. What are the effects of foods, components and combinations on in vitro iron solubilization and chemical reactivity? V. How does extent of mobilization and the chemical reactivity of soluble iron species correlate with bioavailability? VI. Can the information obtained on iron reactivity fractions, soluble effectors and residue binding characteristics be summarized by computer generated graphical representations with predictive capabilities? VII. How can these methodologies be applied to nutritional problems of national and international significance?