HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Citation Map Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Fidler, M. C Articles by Hurrell, R. F Search for Related Content PubMed PubMed Citation Articles by Fidler, M. C Articles by Hurrell, R. F Agricola Articles by Fidler, M. C Articles by Hurrell, R. F

Erythorbic acid is a potent enhancer of nonheme-iron absorption^1,2,3

¹ From the Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich, Rueschlikon, Switzerland.

Background: Erythorbic acid, a stereoisomer of ascorbic acid with similar physicochemical properties, is widely used as an antioxidant in processed foods.

Objectives: The aims of the present study were to evaluate the effect of erythorbic acid on iron absorption from ferrous sulfate at molar ratios of 2:1 and 4:1 (relative to iron) and to compare the effect of erythorbic acid directly with that of ascorbic acid at a molar ratio of 4:1.

Design: Iron absorption from iron-fortified cereal was measured in 10 women on the basis of erythrocyte incorporation of stable iron isotopes (⁵⁷Fe or ⁵⁸Fe) 14 d after administration. Each woman consumed 4 ferrous-sulfate-fortified test meals (containing 5 mg Fe/meal) with or without added erythorbic or ascorbic acid. The data were evaluated by use of paired t tests, and the results are presented as geometric means.

Results: Iron absorption from the test meal without any added enhancer was 4.1%. The addition of erythorbic acid (at molar ratios of 2:1 and 4:1 relative to iron) increased iron absorption 2.6-fold (10.8%; P < 0.0001) and 4.6-fold (18.8%; P < 0.0001), respectively. The addition of ascorbic acid (molar ratio of 4:1) increased iron absorption 2.9-fold (11.7%; P = 0.0004). At a molar ratio of 4:1, erythorbic acid was 1.6-fold (P = 0.0002) as potent an enhancer of iron absorption as was ascorbic acid.

Conclusion: Although erythorbic acid is a potent enhancer of iron absorption, its lack of antiscorbutic activity limits its usefulness in iron-fortification programs. However, it may play a major role in enhancing iron bioavailability from mixed diets that include foods preserved with erythorbic acid.

Key Words: Erythorbic acid • ascorbic acid • iron • absorption • humans • stable isotopes

This article has been cited by other articles:

				D. J. R. Lane and A. Lawen Non-transferrin Iron Reduction and Uptake Are Regulated by Transmembrane Ascorbate Cycling in K562 Cells J. Biol. Chem., May 9, 2008; 283(19): 12701 - 12708. [Abstract] [Full Text] [PDF]

				S. S. g. Bonsmann, T. Walczyk, S. Renggli, and R. F Hurrell Nonheme Iron Absorption in Young Women Is Not Influenced by Purified Sulfated and Unsulfated Glycosaminoglycans J. Nutr., May 1, 2007; 137(5): 1161 - 1164. [Abstract] [Full Text] [PDF]

				F. Pizarro, M. Olivares, E. Hertrampf, S. Nunez, M. Tapia, H. Cori, and D. L. de Romana Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread. Am. J. Clinical Nutrition, October 1, 2006; 84(4): 830 - 834. [Abstract] [Full Text] [PDF]

				K. V. Kowdley High-Dose Vitamin C and Iron Overload Ann Intern Med, May 18, 2004; 140(10): 846 - 847. [Full Text] [PDF]