HOME > EDICIONES > Año 1998, Volumen 48 - Número 3
Artículos Originales
Absorción del hierro de los alimentos. Papel de la vitamina A
María Nieves García-Casal, Miguel Layrisse
Laboratorio de Fisiopatología, Centro de Medicina Experimental del Instituto Venezolano de Investigaciones Científicas (IVIC).
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SUMMARY
Food iron absorption. Role of vitamin A
lron and vitamin A are essential nutrients for human growing, development and maintenance. Deficiency of these elements is a public health problem especially in developing countries. Recently it has been reported that vitamin A has a favorable effect on iron absorption, probably due to the formation of an iron-vitamin A chelate, that keeps iron soluble and available for absorption. This vitamin establishes a competence with other iron-binding molecules (phytates and polyphenols) that are not absorbed and Tender insoluble iron. Food enrichment programs with both iron and vitamin A, will provide these two essential nutrients and also an enhanced iron absorption even from diets with a high content of inhibitors.
Key words: Iron, vitamin A, phytates, polyphenols.
Recibido: 14/01/1997
Aceptado: 31/03/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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