High Iron Content and Bioavailability in Humans from Four Species of Marine Algae ,
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Searching for economical, nonconventional sources of iron is important in underdeveloped countries to combat iron deficiency and anemia. Our objective was to study iron, vitamin C, and phytic acid composition and also iron bioavailability from 4 species of marine algae included in a rice-based meal. Marine algae (Ulva sp, Sargassum sp, Porphyra sp, and Gracilariopsis sp) were analyzed for monthly variations in iron and for ascorbic acid and phytic acid concentrations. A total of 96 subjects received rice-based meals containing the 4 species of marine algae in different proportions, raw or cooked. All meals contained radioactive iron. Absorption was evaluated by calculating the radioactive iron incorporation in subjects' blood. Iron concentrations in algae were high and varied widely, depending on the species and time of year. The highest iron concentrations were found in Sargassum (157 mg/100 g) and Gracilariopsis (196 mg/100 g). Phytates were not detected in the algae and ascorbic acid concentration fluctuated between 38 microg/g dry weight (Ulva) and 362 microg/g dry weight (Sargassum). Algae significantly increased iron absorption in rice-based meals. Cooking did not affect iron absorption compared with raw algae. Results indicate that Ulva sp, Sargassum sp, Porphyra sp, and Gracilariopsis sp are good sources of ascorbic acid and bioavailable iron. The percentage of iron absorption was similar among all algae tested, although Sargassum sp resulted in the highest iron intake. Based on these results, and on the high reproduction rates of algae during certain seasons, promoting algae consumption in some countries could help to improve iron nutrition.
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Uptake of 59Fe was dose-dependent on sea vegetable added to maize or wheat-based meals.
“Uptake of 59Fe was dose-dependent on sea vegetable added to maize or wheat-based meals (Garcia-Casal et al. 2007), but generally was greater than the total iron content of the different macroalgal species.”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Garcia-Casal et al. 2007
The Fe content of wild algae varies seasonally and geographically depending on the metal content of coastal waters, in addition to being species-specific.
“The Fe content of wild algae varies seasonally and geographically depending on the metal content of coastal waters, in addition to being species-specific (Garcia-Casal et al. 2007; Cabrita et al. 2016).”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Garcia-Casal et al. 2007
The seaweeds appeared to act synergistically to facilitate iron uptake from wheat and maize, possibly related to high levels of ascorbic acid (vitamin C) that converts iron to the more readily absorbed ferrous form.
“Thus, in addition to enhancing total dietary iron content, the seaweeds appeared to act synergistically to facilitate iron uptake from wheat and maize, possibly related to high levels of ascorbic acid (vitamin C) that converts iron to the more readily absorbed ferrous form.”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Garcia-Casal et al. 2007
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- Authors
- García-Casal, M. N., Pereira, A. C., Leets, I., Ramírez, J., & Quiroga, M. F.
- Affiliations
- Instituto Venezolano de Investigaciones Científicas (VE)
- ORCID
- Pereira, Ana C.
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2007-12
- Volume
- 137
- Issue
- 12
- Pages
- 2691-2695
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2105876937
- Cited by
- 150
- References
- 21
- Citations by year
- 2026: 7 · 2025: 12 · 2024: 13 · 2023: 11 · 2022: 14 · 2021: 12 · 2020: 12 · 2019: 10 · 2018: 6 · 2017: 8 · 2016: 6 · 2015: 5 · 2014: 11 · 2013: 7 · 2012: 6
- FWCI
- 3.22
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Fondo Nacional de Ciencia Tecnología e Innovación
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- marine algae, iron bioavailability, iron deficiency, anemia, Sargassum, Ulva, Porphyra, Gracilariopsis, vitamin C, phytic acid, rice-based meals, iron absorption, seasonal variation, cooking effects, iron fortification
- MeSH terms
- Adolescent, Adult, Ascorbic Acid, Biological Availability, Cooking, Female, Humans, Iron, Male, Middle Aged, Phytic Acid, Oryza, Seasons, Venezuela, Dietary Supplements, Eukaryota
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