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Heating Cruciferous Vegetables Increases in Vitro Dialyzability of Intrinsic and Extrinsic Iron
Author(s) -
KAPANIDIS ACHILLEFS N.,
LEE TUNGCHING
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05621.x
Subject(s) - cruciferous vegetables , food science , chemistry , dietary iron , in vitro , digestion (alchemy) , cooking methods , denaturation (fissile materials) , dietary fiber , biochemistry , biology , iron deficiency , chromatography , nuclear chemistry , anemia , medicine , genetics , cancer
Iron dialyzability (ID) from three Cruciferae (broccoli, kale and cabbage) was determined by an in vitro digestion method. The effect of added Crucifers on the ID of extrinsic nonheme iron as well as effects of heating were studied. Uncooked Crucifers contained iron of moderate ID (7–9%); cooking resulted in substantial ID increase (200%). Cooked Crucifers increased extrinsic ID three‐ to fourfold. Time and temperature relationships for the increase suggested that organic acids released after partial cell wall degradation combined with protein denaturation and iron solubilization from fiber were major reasons for differences between raw and cooked vegetables. Cruciferous vegetables can contribute to improved iron nutrition.