6533b874fe1ef96bd12d61eb

RESEARCH PRODUCT

Effect of cooking and legume species upon calcium, iron and zinc uptake by Caco-2 cells

Blanca ViadelReyes BarberáRosaura Farré

subject

Hot TemperatureIronchemistry.chemical_elementZincCalciumBiochemistryGastrointestinal digestionInorganic Chemistrychemistry.chemical_compoundHumansCookingFood scienceLegumefood and beveragesFabaceaeAscorbic acidPhosphateCicerZincIntestinal AbsorptionchemistryBiochemistryCaco-2Molecular MedicineCalciumDigestionLens PlantCaco-2 CellsZinc uptake

description

Abstract An in vitro system, consisting of simulated gastrointestinal digestion and Caco-2 cell culture, was used to estimate the uptake of calcium, iron and zinc from white beans, chickpeas and lentils, and the effect of cooking upon uptake, with the ultimate aim of evaluating legumes as a dietary source of the aforementioned minerals. In raw products, differences were observed in the uptake percentages by Caco-2 cells of a same mineral from different legumes, although these were not related to the total mineral content. In the three elements studied, the highest uptake values corresponded to chickpeas. Traditional cooking significantly ( p 0.05 ) increased the uptake (%) of calcium, iron and zinc from white beans, and of calcium from lentils. This effect can be partially ascribed to the conversion of inositol hexaphosphate to its lower phosphate forms. When mineral uptakes from raw, traditionally cooked, and ready-to-eat lentils were compared, the highest uptake values corresponded to the ready-to-eat product, which could be attributed to the combined effect of EDTA soaking, the cooking under pressure process, and citric and ascorbic acid addition.

yearjournalcountryeditionlanguage
2006-07-01Journal of Trace Elements in Medicine and Biology
https://doi.org/10.1016/j.jtemb.2006.02.001