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Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses.

Gowri, B. S. and Platel, K. and Prakash, J. and Srinivasan, K. (2001) Influence of amla fruits (Emblica officinalis) on the bioavailability of iron from staple cereals and pulses. Nutrition Research, 21 (12). 1483-1492, 15 ref..

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Abstract

Amla (Emblica officinalis) fruits are commonly used as an acidulant in Indian foods, both in fresh and dry form. Fruits are rich in organic acids, particularly ascorbic acid (AA) which is known to enhance bioavailability of Fe. Possible beneficial effects of amla on availability of Fe from staple foods were studied in vitro. Test meals were prepared from cereals (rice, finger millet, wheat or sorghum), dhal (black gram, red gram, green gram or Bengal gram) or cereal/dhal combinations, and supplemented with amla (0, 10 or 30%) or pure AA (0.05%; corresponding to 10% amla supplementation). As expected, addition of pure AA significantly enhanced Fe bioavailability from all meals examined. Addition of amla at either concn. did not appear to have a similar beneficial effect. It is suggested that this lack of improvement in bioavailability may be due to the relatively high tannin content of amla fruits (0.25 g/100g) which could counteract the beneficial effects of AA. This suggestion was supported by additional studies carried out on staple foods supplemented with amla fruits, pure AA or pure AA + tannic acid.

Item Type: Article
Uncontrolled Keywords: ASCORBIC-ACID; BIOAVAILABILITY-; CEREALS-; FRUITS-SPECIFIC; IRON-; LEGUMES-; TANNINS-; AMLA-; DHAL-; FE-
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jun 2011 07:24
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7617

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