Herbs as a dietary source of iron. Issue 5 (2nd September 2014)

• Record Type: Journal Article
• Authors: Gupta, Swarnim; Madhavan Nair, Krishnapillai; Punjal, Ravinder; Rajendran, Ananthan; Pullakhandam, Raghu
• Is Part Of: Nutrition & food science. Volume 44:Issue 5(2014)
• Page Start: 443
• Page End: 454
• Publication Date: 2014-09-02
• Subjects: Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-09-2013-0107
• Languages: English
• ISSNs: 0034-6659

Abstract

<abstract> <title> <x content-type="archive" xml:space="preserve">Abstract</x> </title> <sec> <title content-type="abstract-heading">Purpose</title> <p> – The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based strategies such as use of plants or their parts for treating iron deficiency anemia. </p> </sec> <sec> <title content-type="abstract-heading">Design/methodology/approach</title> <p> – Eight Indian herbs, considered to be iron rich and/or hematinic, namely, <italic>Boerhavia diffusa</italic>, <italic>Trachyspermum ammi</italic>, <italic>Amaranthus paniculatus</italic>, <italic>Lepidium sativum</italic>, <italic>Medicago sativa</italic>, <italic>Asparagus racemosus</italic>, <italic>Sesamum indicum</italic> and <italic>Piper longum</italic>, were selected. Their mineral composition and phytate and tannin contents were analyzed. Endogenous iron bioavailability was assessed in human enterocyte cell line model, Caco-2 cells, using cellular ferritin induction. Iron absorption-promoting activity was tested similarly in two herbs and their mineral extract by the addition of exogenous iron or ascorbic acid. </p> </sec> <sec> <title content-type="abstract-heading">Findings</title> <p> – Based on compositional analysis, <italic>B. diffusa</italic>, <italic>L. sativum</italic> and <italic>T. ammi</italic> had high iron (> 40 mg/100 g) and tannin/phytate. <italic>A. paniculatus</italic>, <italic>M. sativa</italic>, <italic>P. longum</italic>, <italic>S. indicum</italic> had low iron (10-15 mg/100 g) with high phytate and tannin. <italic>A. racemosus</italic> had 38 mg/100 g iron and low phytate and tannin. None of the herbs induced Caco-2 cell ferritin, indicating poor endogenous iron bioavailability. Mineral solutions of, two contrasting herbs (inhibitor content), <italic>B. diffusa</italic> and <italic>A. racemosus</italic> induced ferritin with ascorbic acid and not with exogenous iron, suggesting that these are devoid of iron absorption-promoting activity. </p> </sec> <sec> <title content-type="abstract-heading">Practical implications</title> <p> – Incorporation of such herbs in diets may enhance iron content but not its bioavailability. </p> </sec> <sec> <title content-type="abstract-heading">Originality/value</title> <p> – Selected edible herbs have been screened for iron bioavailability and its absorption-promoting activity. This has implications in planning evidence-based strategies to correct iron deficiency in general population.</p> </sec> </abstract>