V.M. Kodentsova1,
D.V. Risnik2, V.V. Bessonov1
1 Federal Research Centre of
Nutrition, Biotechnology and Food Safety,
Ustyinskiy proezd, d. 2/14, 109240 Moscow, Russian Federation
2 Faculty of Biology, Moscow
State University M.V. Lomonosov,
Lenin Mountains, 1, p. 12, 119234 Moscow, Russian Federation
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ABSTRACT. The
alimentary factor still remains one of the main factors in the development of
iron deficiency states. Food fortification with iron is considered the most
cost-effective approach to reduce the prevalence of iron deficiency. Iron
compounds used for food fortification should be selected on the basis of their
high bioavailability and minimal potential to cause unacceptable changes in the
consumer qualities of the food product. The search for iron compounds that are
both effective for the correction of iron deficiency and have acceptable
technological properties remains an urgent problem. Various iron compounds are
characterized by different solubility in water and gastric juice, have
different bioavailability for the body, and the ability to cause peroxidation
in the product. The purpose of the study was to select, based on a comparison
of the properties of various iron compounds, a compound that has the maximum
clinical effect on improving iron status and the minimum effect on the
properties of the fortified food product. Ferrous bisglycinate is highly
soluble in water, the bioavailability of iron from it (inclusion into
erythrocytes) is 3-4 times higher than that of ferrous sulfate used as a
reference standard. Usage of iron bisglycinate at lower doses improves
hematological parameters is achieved than when using ferrous sulfate.
Comparison of the properties and effectiveness of a number of iron compounds
leads to the conclusion about the undoubted advantages of using iron
bisglycinate chelate for food enrichment in comparison with other forms of
iron.
KEYWORDS: iron,
bioavailability, iron bisglycinate chelate, solubility, efficacy.