TY - DATA T1 - Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats PY - 2018/01/24 AU - Elia Herminia VALDÉS MIRAMONTES AU - Antonio LÓPEZ-ESPINOZA AU - Alma Gabriela MARTÍNEZ MORENO AU - Juan Francisco ZAMORA NATERA AU - Ramón RODRÍGUEZ MACIAS AU - Mario Alberto RUIZ-LOPEZ UR - https://scielo.figshare.com/articles/dataset/Iron_bioavailability_of_Lupinus_rotundiflorus_seeds_and_roots_in_low-iron-diet_treated_rats/5816013 DO - 10.6084/m9.figshare.5816013.v1 L4 - https://ndownloader.figshare.com/files/10284057 L4 - https://ndownloader.figshare.com/files/10284063 L4 - https://ndownloader.figshare.com/files/10284066 L4 - https://ndownloader.figshare.com/files/10284072 KW - Anemia KW - Biological availabity KW - Hemoglobin regeneration KW - Iron N2 - ABSTRACT Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05). Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron. ER -