Elzamzamy, F., Mostafa, M. (2018). Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats. Journal of Food and Dairy Sciences, 03(3), 197-204. doi: 10.21608/jfds.2018.77779
Fatma M. Elzamzamy; Mona Y. A. Mostafa. "Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats". Journal of Food and Dairy Sciences, 03, 3, 2018, 197-204. doi: 10.21608/jfds.2018.77779
Elzamzamy, F., Mostafa, M. (2018). 'Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats', Journal of Food and Dairy Sciences, 03(3), pp. 197-204. doi: 10.21608/jfds.2018.77779
Elzamzamy, F., Mostafa, M. Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats. Journal of Food and Dairy Sciences, 2018; 03(3): 197-204. doi: 10.21608/jfds.2018.77779
Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats
Nutrition and food science, Home economics Dept. Faculty of specific education, Mansoura University
Abstract
Iron deficiency anemia is common and major health problems. Therefore it is a concern in all developing and industrialized countries. This study was aimed to investigate the effect of potato skin water extract, beetroots and fruit fresh juice (Orange, strawberry, guava and pomegranate) combinations on iron availability in iron deficiency of rats. Sprague-Dawley rats were randomly divided into seven equal groups: Group1:Normal group: (received basal diet); Group2: Iron deficient group through iron-deficiency; Group3: Iron deficient group treated with iron supplement; Group4: Iron deficient group treated with iron supplement with potato strawberry drink; G5: Iron deficient group treated with iron supplement with potato orange drink; G6: Iron deficient group treated with iron supplement with potato Guava drink; G7: Iron deficient group treated with iron supplement with potato/pomegranate drink. Fe, Cu, folate and vitamin C were determined in drinks. Hemoglobin, hematocrit, Fe was assessed in serum and liver, total iron binding capacity, ferritin, cholesterol, triglycerides, High density lipoprotein, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity were estimated in serum. Results indicated that the combinations of potato water extract and fruit juice were more effective than supplement alone for improving Fe in serum and liver Hemoglobin, hematocrit haematocrit, Fe was assessed in serum and liver., total iron binding capacity, ferritin, cholesterol, triglycerides, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity. Potato/orange treatment showed the highest hemoglobin level (13.55±0.15 g%); however Potato/strawberry was the effective in Fe elevation (15.78±0.35 µmol/l), ferritin (84.13±1.46 ng/ml) and lowering of the UIBC (55.79±1.51 µmol/l). The findings suggest that the combination of potato skinwater extract and fruit juices is an effective treatment with iron supplement for Iron Deficiency Anemic rats.
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