Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects

• Published in: British journal of nutrition Vol. 101; no. 1; pp. 79 - 85
• Main Authors: García-Casal, Maria N., Ramírez, José, Leets, Irene, Pereira, Ana C., Quiroga, Maria F.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.01.2009
• Subjects: Absorption; Adult; Algae; analysis; Anthropometry; Anthropometry - methods; antioxidant activity; Antioxidant capacity; Antioxidants; Antioxidants - analysis; Bioavailability; Biological and medical sciences; Biological Availability; Bread; Bread - analysis; chemistry; Corn; diet; dietary minerals; dietary supplements; dose response; Eukaryota; Eukaryota - chemistry; experimental diets; Feeding. Feeding behavior; Female; Flavonoids; Flavonoids - analysis; Flour; Flour - analysis; Food, Fortified; Food, Fortified - analysis; Fundamental and applied biological sciences. Psychology; Human and Clinical Nutrition; human nutrition; Humans; interspecific variation; intestinal absorption; Iron; Iron bioavailability; Iron, Dietary; Iron, Dietary - analysis; Iron, Dietary - pharmacokinetics; Maize; Male; methods; Middle Aged; mineral content; nutrient availability; Nutrition; pharmacokinetics; Phenols; Phenols - analysis; Polyphenols; Porphyra; Porphyra - chemistry; reduction; Sargassum; Sargassum - chemistry; species differences; Ulva; Ulva - chemistry; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wheat; Young Adult; Polyphenols; Antioxidant capacity; Maize; Iron bioavailability; Wheat; Algae; Human; Vertebrata; Polyphenol; Mammalia; Cereal; Iron; Bioavailability; Antioxidant; Iron bioavailability: Polyphenols: Antioxidant capacity: Maize: Wheat: Algae

Marine algae are easily produced and are good sources of Fe. If this Fe is bioavailable, algae consumption could help to combat Fe deficiency and anaemia worldwide. The objective of the present study was to evaluate Fe bioavailability, polyphenol content and antioxidant capacity from three species o...