In Overweight Women, Adiposity-related Inflammation and Serum Hepcidin are Increased, Dietary Iron Bioavailability is decreased and Ascorbic Acid has Only a Negligible Enhancing Effect on Iron Bioavailability

2015 ◽  
Vol 5 (5) ◽  
pp. 2021-2022
Author(s):  
Ana Cepeda-Lopez ◽  
Sophia Wussler ◽  
Alida Melse-Boonstra ◽  
Michael Zimmermann ◽  
Isabelle Aeberli
Keyword(s):  
Ascorbic Acid ◽  
Iron Bioavailability ◽  
Dietary Iron ◽  
Enhancing Effect ◽  
Overweight Women ◽  
Serum Hepcidin

scholarly journals The effect of high ascorbic acid supplementation on body iron stores

Blood ◽  
1984 ◽  
Vol 64 (3) ◽  
pp. 721-726 ◽  
Author(s):  
JD Cook ◽  
SS Watson ◽  
KM Simpson ◽  
DA Lipschitz ◽  
BS Skikne
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Serum Ferritin ◽  
Iron Status ◽  
Intestinal Adaptation ◽  
Dietary Iron ◽  
Enhancing Effect ◽  
Iron Stores ◽  
Iron Deficient ◽  
Before And After

The level of assimilation of dietary iron is believed to have an important influence on iron status. To examine the effect of enhancing the availability of dietary iron on iron balance, 17 adult volunteer subjects were given 2 g of ascorbic acid daily with meals for 16 weeks. Serum ferritin levels before and after the study averaged 46 and 43 micrograms/L, respectively, indicating a negligible effect on iron stores. When vitamin C supplementation was continued for an additional 20 months in five iron-replete and four iron-deficient subjects, serum ferritin determinations again failed to indicate any significant effect of the vitamin C on iron reserves. These findings were not explained by intestinal adaptation to the enhancing effect of the vitamin, because radioisotopic measurements of nonheme iron absorption showed no reduction in the enhancing effect of 1 g of ascorbic acid after four months of megadoses of vitamin C. It is concluded that altering the availability of nonheme dietary iron has little effect on iron status when the diet contains substantial amounts of meat.

scholarly journals The effect of high ascorbic acid supplementation on body iron stores

Blood ◽  
1984 ◽  
Vol 64 (3) ◽  
pp. 721-726 ◽  
Author(s):  
JD Cook ◽  
SS Watson ◽  
KM Simpson ◽  
DA Lipschitz ◽  
BS Skikne
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Serum Ferritin ◽  
Iron Status ◽  
Intestinal Adaptation ◽  
Dietary Iron ◽  
Enhancing Effect ◽  
Iron Stores ◽  
Iron Deficient ◽  
Before And After

Abstract The level of assimilation of dietary iron is believed to have an important influence on iron status. To examine the effect of enhancing the availability of dietary iron on iron balance, 17 adult volunteer subjects were given 2 g of ascorbic acid daily with meals for 16 weeks. Serum ferritin levels before and after the study averaged 46 and 43 micrograms/L, respectively, indicating a negligible effect on iron stores. When vitamin C supplementation was continued for an additional 20 months in five iron-replete and four iron-deficient subjects, serum ferritin determinations again failed to indicate any significant effect of the vitamin C on iron reserves. These findings were not explained by intestinal adaptation to the enhancing effect of the vitamin, because radioisotopic measurements of nonheme iron absorption showed no reduction in the enhancing effect of 1 g of ascorbic acid after four months of megadoses of vitamin C. It is concluded that altering the availability of nonheme dietary iron has little effect on iron status when the diet contains substantial amounts of meat.

L-Ascorbic Acid Addition to Chitosan Reduces Body Weight in Overweight Women

2014 ◽  
Vol 84 (1-2) ◽  
pp. 5-11 ◽  
Author(s):  
Eun Y. Jung ◽  
Sung C. Jun ◽  
Un J. Chang ◽  
Hyung J. Suh
Keyword(s):  
Ascorbic Acid ◽  
Body Weight ◽  
Fat Body ◽  
Body Weight Gain ◽  
Skinfold Thickness ◽  
The Body ◽  
Control Group ◽  
Percentage Body Fat ◽  
Overweight Women ◽  
Body Weights

Previously, we have found that the addition of L-ascorbic acid to chitosan enhanced the reduction in body weight gain in guinea pigs fed a high-fat diet. We hypothesized that the addition of L-ascorbic acid to chitosan would accelerate the reduction of body weight in humans, similar to the animal model. Overweight subjects administered chitosan with or without L-ascorbic acid for 8 weeks, were assigned to three groups: Control group (N = 26, placebo, vehicle only), Chito group (N = 27, 3 g/day chitosan), and Chito-vita group (N = 27, 3 g/day chitosan plus 2 g/day L-ascorbic acid). The body weights and body mass index (BMI) of the Chito and Chito-vita groups decreased significantly (p < 0.05) compared to the Control group. The BMI of the Chito-vita group decreased significantly compared to the Chito group (Chito: -1.0 kg/m2 vs. Chito-vita: -1.6 kg/m2, p < 0.05). The results showed that the chitosan enhanced reduction of body weight and BMI was accentuated by the addition of L-ascorbic acid. The fat mass, percentage body fat, body circumference, and skinfold thickness in the Chito and Chito-vita groups decreased more than the Control group; however, these parameters were not significantly different between the three groups. Chitosan combined with L-ascorbic acid may be useful for controlling body weight.

Solubility of Iron in Model Systems Containing Organic Acids and Lignin

1992 ◽  
Vol 55 (11) ◽  
pp. 893-898 ◽  
Author(s):  
TAKESHI SUZUKI ◽  
FERGUS M. CLYDESDALE ◽  
TIRA PANDOLF
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Model Systems ◽  
Molar Ratio ◽  
Soluble Form ◽  
Enhancing Effect ◽  
Gastrointestinal Ph ◽  
Soluble Iron ◽  
Ph Values ◽  
Ph Conditions

The effect of six organic acids, ascorbic, citric, fumaric, lactic, malic, and succinic, alone and in combination, at a 1:1.9 molar ratio (Fe+2:ligand) on the solubility of iron was evaluated in the presence of lignin under simulated gastrointestinal pH conditions. The enhancing effect, evaluated under two systems of preparation at two pH values, was in the following order: citric&gt;malic&gt;ascorbic&gt;lactic,fumaric&gt;succinic. Citric acid solubilized 80 and 81% of iron under both pH conditions. When ascorbic acid was mixed with fumaric, lactic, and succinic acids, a higher percentage of soluble iron was retained than with these three acids alone. In the case of citric and malic acids, the addition of ascorbic acid reduced the soluble iron. The percentage of soluble iron obtained when prepared at the endogenous pH (2.5–3.1) was higher than that at pH 5.5. These results indicated that ascorbate bound less iron in a soluble form than citrate or malate but more than fumarate, lactate, or succinate. Also, combinations of citric with malic acid did not demonstrate a synergistic effect.

Enhancing effect of concomitant L-ascorbic acid administration on BHA-induced forestomach carcinogenesis in rats

1993 ◽  
Vol 14 (2) ◽  
pp. 275-280 ◽  
Author(s):  
Masa-Aki Shibata ◽  
Masao Hirose ◽  
Masataka Kagawa ◽  
Pleumjit Boonyaphiphat ◽  
Nobuyuki Ito
Keyword(s):  
Ascorbic Acid ◽  
Enhancing Effect ◽  
Acid Administration

Adding ascorbic acid to iron-fortified cow's milk does not enhance iron bioavailability to piglets

1996 ◽  
Vol 16 (6) ◽  
pp. 969-975 ◽  
Author(s):  
Suzanne M. Perks ◽  
Dennis D. Miller
Keyword(s):  
Ascorbic Acid ◽  
Iron Bioavailability ◽  
Cow’S Milk ◽  
Cow's Milk
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