In vitro study on the use of natural iron chelation sources incorporated to the diet for control of iron overload condition

Abstract

The effect of incorporation of dietary iron chelators to the diet for the control of complications of iron overload was investigated this in vitro study. An array of 15 test meals was designed based on four dietary sources, red rice, turmeric, fresh milk and black tea against the standard meal. The designed diets were subjects to in vitro digestion and effect on the total phenolic content, potential iron intake and antioxidant activities in the bio-accessible fraction was investigated against the standard meal. The results indicated that test meal that included turmeric, red rice and black tea to be most effective diet from the dietary formulations under study. The study concluded that the total phenolic content, potential iron intake, iron chelation ability and antioxidant activities significantly (p value<0.05) change in the bio-accessible fraction of the diets added with dietary iron chelation sources in a manner that favors control of iron overload.