Impact of Intake of Plant Foods’ Iron on The Recovery from Iron Deficiency in Rats

In the present research, two iron concentrates prepared from fruit and vegetable juices in addition to other plant foods products expected to be rich in iron and nutrients that enhance iron absorption have been chemically and biologically evaluated. Iron and Zn and other mineral and phytochemicals that have been claimed to reduce iron absorption (Ca, polyphenols and tannins) and micronutrients that reported to enhance iron absorption (Vitamin C, toccopherols and carotenoids) have been determined. The efficiency and safety of iron concentrates were evaluated in iron deficiency model of rats.
The iron concentrates have been shown to contain variable levels of Fe, Zn, Ca, polyphenols, tannins, vitamin C, toccopherols and carotenoids. The sum of promoters and inhibitors in mixture 1 was higher than that in mixture 2. The two iron concentrates showed improvements of iron status, however mixture 2 (3.5 strawberry: 3.5 pomegranate: 1 blackstrap: 0.5 carrot: 0.5 pumpkin: 1 orange in addition to 10% lettuce juice) was more efficient than mixture 1 (4.7 strawberry: 2.7 beetroot: 1.3carrot: 1.7 guava in addition of 1.3%wheat germ oil and 3.3%lettuce juice). Iron deficiency anemia induced oxidative stress which was reduced on supplementation of the iron concentrates. Both iron concentrates showed safety concerning liver and kidney functions.