New Research Shows Vitamin C Can Counteract Iron Absorption Inhibitors
A groundbreaking study by College of Animal Science and Technology together with Henan University of Science and Technology has revealed that ascorbic acid, commonly known as Vitamin C, can effectively reverse the inhibitory effects of certain substances on iron absorption. This finding could have significant implications for individuals at risk of iron deficiency, a global health concern.
The research, conducted by Wanling He , Xiaoli Li , Ke Ding , Yuanxiao Li and Wang Li focused on the impact of phytic acid, sodium oxalate, and sodium silicate on iron absorption in Caco-2 cells, a common model for intestinal cell studies. These substances are commonly found in plant-based diets and can hinder the body’s ability to absorb iron.
The study demonstrated that the addition of ascorbic acid significantly increased iron absorption, even in the presence of these inhibitors. This suggests that consuming foods rich in Vitamin C, such as citrus fruits, berries, and leafy green vegetables, alongside iron-rich foods can enhance iron bioavailability.
Iron deficiency anemia is a widespread health issue, particularly among women of childbearing age, pregnant women, and young children. By understanding the mechanisms behind iron absorption and the factors that can influence it, researchers hope to develop strategies to prevent and treat iron deficiency.
This latest research provides compelling evidence for the potential of dietary interventions to improve iron status. Further studies are needed to confirm these findings in human populations and to explore the optimal dosage and timing of Vitamin C supplementation for maximizing iron absorption.
The results showed that Phytic Acid, Sodium Oxalate or Sodium Silicate decreases iron uptake from ferrous Fe, and Ascorbic Acid can counteract their inhibiting effect on ferrous iron absorption and thus increase ferrous iron uptake.