Positive Health Online

Abstract

JADAYIL, TUKAN and TAKRURI, Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman have investigated the bioavailability of iron from four different local food plants in Jordan.

Background

Methodology

The bioavailability of iron from local plants (black cumin seeds, milk thistle seeds, sesame seeds and thyme leaves) was investigated. Apparent absorption of iron was calculated by subtracting faecal iron from iron intake in Sprague-Dawley rats. Two trials of animal feeding were performed. Liver and serum concentrations of iron and serum haemoglobin concentration were taken as response parameters for the bioavailability. Dry thyme was particularly rich in iron (117.2mg/100g dry matter) and milk thistle seeds in crude fibre (25g/100g dry matter). Diets were also supplemented with egg white.

Results

Rats fed the dry thyme diet or that supplemented with 5% egg white died but when the diet was supplemented with 10% egg white, the animals survived. Iron intake and apparent and total iron absorption were highest for the rats fed the dry thyme-egg white diet. Liver weights for the groups fed black cumin seeds and dry thyme were significantly higher (p<0.05) than those for the groups fed milk thistle and sesame seeds. Liver content of iron was highest for the animals fed black cumin seeds. Serum iron content increased significantly (p<0.05) for the animals fed black cumin seeds, and serum haemoglobin concentration increased significantly (p<0.05) in the groups fed milk thistle seed and black cumin seed diets, but decreased for the group fed the thyme-egg white diet.

Conclusion

The authors concluded that iron was better utilized from black cumin seeds as indicated by liver storage of iron. On the other hand, thyme had the highest iron absorption but lowest utilization.

References

Jadayil SA et al. Bioavailability of iron from four different local food plants in Jordan. Plant Foods for Human Nutrition 54(4): 285-94. 1999.