Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 425371
Title Nanocompounds of iron and zinc: their potential in nutrition
Author(s) Zimmermann, M.B.; Hilty, F.M.
Source Nanoscale 3 (2011)6. - ISSN 2040-3364 - p. 2390 - 2398.
DOI https://doi.org/10.1039/c0nr00858c
Department(s) Chair Nutrition and Health over the Lifecourse
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) particle-size - oxide nanoparticles - flame synthesis - oral delivery - phosphate nanoparticles - gastrointestinal-tract - ferric pyrophosphate - in-vivo - bioavailability - rats
Abstract Recent studies suggest nanostructured oxides and phosphates of Fe and atomically mixed Fe/Zn may be useful for nutritional applications. These compounds may have several advantages over existing fortificants, such as ferrous sulfate (FeSO(4)), NaFeEDTA and electrolytic iron. Because of their very low solubility and formation of soft agglomerates of micron size at neutral pH as well as their light native color, they tend to be less reactive in difficult-to-fortify foods and thus have superior sensory performance. At gastric pH the soft agglomerates break up and the Fe compounds rapidly and completely dissolve due to their very high surface area. This results in in vitro solubility and in vivo bioavailability comparable to FeSO(4). Doping with Mg and/or Ca may increase solubility and improve sensory characteristics by lightening color. Feeding the nanostructured compounds at 150-400 mu g Fe day(-1) for 15 days to weanling rats in two studies did not induce measurable histological or biochemical adverse effects. No significant Fe was detected in the submucosa of the gastrointestinal tract or lymphatic tissues, suggesting that the nanosized Fe is absorbed through usual non-heme Fe absorption pathways. Thus, these novel compounds show promise as food fortificants or supplements.
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