Bioavailability of Iron from Purple Laver (Porphyra spp.) Estimated in a Rat Hemoglobin Regeneration Bioassay
Resource
Journal of Agricultural and Food Chemistry 48 (5): 1734-1737
Journal
Journal of Agricultural and Food Chemistry
Journal Volume
48
Journal Issue
5
Pages
1734-1737
Date Issued
2000
Date
2000
Author(s)
Liu, Yu-Hui
Abstract
Laver belongs to the genius of Porphyra and is the most valuable seaweed in the aqua-culture industry. It contains higher iron than many other plant foods. The bioavailability of iron from laver was evaluated in a rat hemoglobin regeneration assay. Reagent-grade ferrous sulfate was used as the reference standard, and the relative biological value (RBV) for laver was expressed as a percentage of the response to ferrous sulfate. RBV was calculated by two methods: slope-ratio and ratio of hemoglobin regeneration efficiency, and both yielded RBV of 26 for laver. Amount of available iron from laver estimated from RBV was comparable to many iron-fortified foods.
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