Enhancement of Non-Heme Iron Absorption from Vegetable Foods by using Vitamin-C supplements in Wistar Rats

Abstract

Anemia is associated with increased morbidity and mortality in women and children. It causes a poor birth outcome, decline in mental ability, weakness and affects the reproductive age of women. The objective of this study is to assess the enhanced absorption of non-heme iron by using foods rich in Vitamin-C. Anemia was induced by intraperitoneal administration of 60mg/kg phenylhydrazine in rats. Later they were fed with heme iron food, non-heme iron food and non-heme iron food along with vitamin-C rich food supplements for 28 days according to the designated groups. Group 1(Negative control), Group 2(Positive control), Group 3(Heme food), Group 4(Non-heme food) and Group 5(Non-heme food along with Vitamin-C food supplements). On the last day, the blood sample was collected from the rats by retro orbital puncture and analysed. The result reveals that there is a steep increase of iron absorption in non-heme iron food along with vitamin-C food supplements group and the level of red blood cell, haemoglobin and red blood cell indices were compared with rats treated with heme food. The vitamin-C food supplements enhanced iron absorption in non-heme iron food by forming a chelate with ferric iron at an acid pH that remains soluble at the alkaline pH of the small intestine. Therefore the study strongly recommended that the usage of vitamin-C rich food supplements along with non-heme food enhances the absorption of iron in vegetable foods.