SciELO - Scientific Electronic Library Online

vol.28 issue1Acceptance of handmade products containing nuts and fructooligosaccharidesIron (FeSo4) bioavailability in obese subjects submitted to bariatric surgery author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611


BUENO, Luciana et al. Bioavailability of iron measurement in two nutrients multiple solutions by in vitro and in vivo: a comparative methodology between methods. Nutr. Hosp. [online]. 2013, vol.28, n.1, pp.93-99. ISSN 1699-5198.

Objectives: The bioavailability of dietary iron present in a nutritional formulation may be evaluated by in vitro and in vivo methods since they provide for a cohesive line study and provided in the literature. The aim of this study was to evaluate the bioavailability of iron targeting a comparative analysis of two nutritional supplement formulations (A and B). Methods: For this study were using in vitro and in vivo methods, both described in the literature for availability of iron in an enteral feeding after ingestion supplement nutrition with much nutrients. Results: The results obtained by in vitro simulation of the human gastrointestinal tract were 0.70 ± 0.02 and 0.80 ± 0.01 % iron availability by formulations A and B. In vivo studies, as measured by the curves of serum iron in humans after ingestion of formulations allowed the calculation of coefficient of variation Δ < 0, indicating that there was a low absorption of iron. The bioavailability of iron as two multinutrients solutions obtained by in vitro and in vivo showed that there were comparisons of those methodologies used in this study.

Keywords : Bioavailability; Iron; In vitro; In vivo.

        · abstract in Spanish     · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License