Variations of 57Fe hyperfine parameters in medicaments containing ferrous fumarate and ferrous sulfate

2010 ◽  
pp. 287-294
Author(s):  
M. I. Oshtrakh ◽  
E. G. Novikov ◽  
S. M. Dubiel ◽  
V. A. Semionkin
Keyword(s):  
Ferrous Sulfate ◽  
Hyperfine Parameters ◽  
Ferrous Fumarate

Variations of 57Fe hyperfine parameters in medicaments containing ferrous fumarate and ferrous sulfate

2010 ◽  
Vol 197 (1-3) ◽  
pp. 287-294 ◽  
Author(s):  
M. I. Oshtrakh ◽  
E. G. Novikov ◽  
S. M. Dubiel ◽  
V. A. Semionkin
Keyword(s):  
Ferrous Sulfate ◽  
Hyperfine Parameters ◽  
Ferrous Fumarate

scholarly journals Acute Consumption of Prebiotic Galacto-Oligosaccharides Increases Iron Absorption from Ferrous Fumarate, but not from Ferrous Sulfate and Ferric Pyrophosphate: Stable Iron Isotope Studies in Iron-Depleted Young Women

2020 ◽  
Vol 150 (9) ◽  
pp. 2391-2397
Author(s):  
Frederike M D Jeroense ◽  
Christophe Zeder ◽  
Michael B Zimmermann ◽  
Isabelle Herter-Aeberli
Keyword(s):  
Stable Isotopes ◽  
Ferrous Sulfate ◽  
Iron Absorption ◽  
Ferric Pyrophosphate ◽  
Ferrous Fumarate ◽  
Paired Samples ◽  
Wilcoxon Rank Sum Test ◽  
Isotope Studies ◽  
High Doses ◽  
Dose Dependent

ABSTRACT Background Although acute consumption of high doses of prebiotic galacto-oligosaccharides (GOS) increases fractional iron absorption (FIA) from ferrous fumarate (FeFum), it is uncertain if low doses of GOS have this effect. Furthermore, whether GOS improve iron absorption from other commonly used iron compounds and whether ascorbic acid (AA) enhances the effect of GOS on iron absorption from FeFum is unclear. Objectives In iron-depleted women [serum ferritin (SF) <30 μg/L], we assessed: 1) whether the acute enhancing effect of GOS on FeFum is dose dependent; 2) if GOS would affect FIA from ferrous sulfate (FeSO4) or ferric pyrophosphate (FePP); and 3) if AA and GOS given together enhance FIA from FeFum to a greater extent compared with GOS alone. Methods We recruited 46 women (mean age 22.0 y, mean BMI 21.3 kg/m2, median SF 17.1 μg/L), and measured FIA from 14 mg iron labeled with stable isotopes in the following conditions: 1) FIA from FeFum given with 3.5 g, 7 g GOS, and without GOS; 2) FIA from FeSO4 and FePP given with and without 15 g GOS; and 3) FIA from FeFum given with 7 g GOS with and without 93 mg AA. FIA was measured as erythrocyte incorporation of stable isotopes after 14 d. Comparisons were made using paired samples t-test or Wilcoxon rank sum test where appropriate. Results Giving 7 g of GOS significantly increased FIA from FeFum (+26%; P = 0.039), whereas 3.5 g GOS did not (P = 0.130). GOS did not significantly increase FIA from FeSO4 (P = 0.998) or FePP (P = 0.059). FIA from FeFum given with GOS and AA was significantly higher compared with FeFum given with GOS alone (+30%; P <0.001). Conclusions In iron-depleted women, GOS does not increase FIA from FeSO4 or FePP, but it increases FIA from FeFum. Thus, a combination of FeFum and GOS may be a well-absorbed formula for iron supplements. The study was registered at clinicaltrials.gov as NCT03762148.

The Potential of Encapsulated Iron Compounds in Food Fortification: A Review

2004 ◽  
Vol 74 (6) ◽  
pp. 453-461 ◽  
Author(s):  
Zimmermann
Keyword(s):  
Ferrous Sulfate ◽  
Relative Bioavailability ◽  
Food Supplement ◽  
Iron Bioavailability ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Food Fortification ◽  
Ferrous Fumarate ◽  
Ferric Ammonium ◽  
Sensory Changes

Iron (Fe) encapsulation has the potential to help overcome several major challenges in Fe fortification of foods. It may decrease unwanted sensory changes in fortified products and reduce interactions of Fe with food components that lower Fe bioavailability. However, the effect of encapsulation per se on Fe bioavailability is a concern. Rat studies comparing encapsulated ferrous sulfate, ferric ammonium citrate, and ferrous fumarate to non-encapsulated compounds indicate that a ratio of capsule:substrate of _ 60:40 may decrease the relative bioavailability (RBV) of the Fe by approximately 20%. At a ratio of capsule:substrate of _ 50: 50, the RBV of encapsulated ferrous sulfate appears to be similar to ferrous sulfate. Even minor changes in capsule composition may influence Fe bioavailability. Encapsulated ferrous fumarate given with ascorbic acid as a complementary food supplement and encapsulated ferrous sulfate fortified into salt have been shown to be efficacious in anemic children. For salt fortification, further refinements in Fe capsule design are needed to increase resistance to moisture and abrasion, while maintaining bioavailability. Studies evaluating the potential efficacy of encapsulated Fe in staple cereals (wheat and maize flours) are needed. A potential barrier to use of encapsulated forms of Fe in staple food fortification is the relatively low melting point of the capsules, which may cause unwanted sensory changes during food preparation. Research and development efforts to improve the quality of coatings and their resistance to high temperatures are ongoing. Process costs for encapsulation can be high, and unless they can be reduced, may limit applications. Further research is needed to determine which encapsulation technologies are most effective in ensuring iron bioavailability from encapsulated compounds.

57Fe hyperfine parameters of ferrous fumarate in antianemic Aronamin C Plus medication

2021 ◽  
Author(s):  
Young Rang Uhm ◽  
Gwang-Min Sun ◽  
Jaegi Lee ◽  
Chul Sung Kim ◽  
Sung Baek Kim
Keyword(s):  
Hyperfine Parameters ◽  
Ferrous Fumarate

scholarly journals Investigation on Haematinic accessible Assortments and Measurable Structures available in Indian Markets

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 704-708
Author(s):  
Rekha Kumari ◽  
Hariprasad Rao L ◽  
Gopinath T T ◽  
Pandiyan K R
Keyword(s):  
Carbonyl Iron ◽  
Ferrous Sulfate ◽  
Ferric Hydroxide ◽  
Ammonium Citrate ◽  
Ferrous Fumarate ◽  
Oral Fluids ◽  
Iron Salts ◽  
Sodium Hydrate ◽  
Iron Iron ◽  
Parenteral Iron

To investigate Haematinic definitions accessible in India arcade for their assortments of measurements structures, hard salts utilized, the substance of essential iron, recurrence of organization compulsory, the occurrence of extra supplements, levelheadedness and price. Haematinic details recorded in IDR 2018, were investigated for salts of Iron present. Arrangements of ferrous fumarate were additionally investigated for Iron substance, presence of folic corrosive and other included extra parts. A sum of 522 plans, 291 (55.74%) was oral strong measurement structure, 206 (39.46%) were oral fluids and 25 (4.7%) were parenteral. Iron salts in these details were in a type of ferrous fumarate, carbonyl iron, iron ascorbate, iron ammonium citrate, ferric hydroxide polymaltose perplexing, ferrous sulfate, sodium hydrate. Carbonyl iron was available in 92 arrangements and was most ordinarily utilized readiness in oral strong plans. A few details moreover contained Vitamin B12, zinc sulfate, histidine, lysine different multivitamins and calcium arrangements in factor extent. Out of 291 oral strong, 45 (15.46 %) arrangements required organization > three times each day to accomplish the remedial fixation. The normal expense of the sound planning was more than the normal expense of silly arrangement. Investigation of different haematinics shows there is no consistency in details. Iron and folic corrosive are included wide factor range in addition, different substances were additionally included with no very much demonstrated proof. Steps ought to be taken to normalize these details.

scholarly journals Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate

2015 ◽  
Vol 57 (1) ◽  
pp. 14 ◽  
Author(s):  
Josefina C Morales ◽  
Elena Sánchez-Vargas ◽  
Rodrigo García-Zepeda ◽  
Salvador Villalpando
Keyword(s):  
Dietary Supplements ◽  
Sensory Evaluation ◽  
Ferrous Sulfate ◽  
Ferrous Sulphate ◽  
Panel Member ◽  
Storage Materials ◽  
Ferrous Fumarate ◽  
Time Zero ◽  
Iron Salts ◽  
Hedonic Scale

Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks,each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general,well-liked; nonetheless, for purees enriched with FS and forbeverages enriched with RI, the less-liked attributes were colour and flavour.

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