Scientists Discover Plant Compound that Improves Iron Absorption

Scientists from the US Agricultural Research Service and Cornell University have discovered that inulin, a carbohydrate present in plants like onion, chicory, artichoke and garlic, may help people absorb more iron from fruits, grains and vegetables. Pigs supplied with inulin in their diet exhibited improved iron absorption and increased blood hemoglobin levels compared to those consuming inulin-free feed. The scientists used young pigs in their study because their gastrointestinal tract anatomy and digestive physiology is very much similar to human anatomy and physiological processes.

Inulin is a complex polysaccharide that resists digestion in the upper intestinal tract. Without this compound, the colon absorbs very little iron from grains and fruits because of the presence of phytic acid that inhibits iron absorption. Fermentation of inulin by bacteria in the colon produces short-chain fatty acids, resulting to increased acidity in the colon. Increased digestive acidity causes the iron to be more soluble. It can also help in the proliferation of mucosal cells, on which iron absorption can occur. The finding could provide a key support in the worldwide fight against iron deficiency.

 Read more at http://www.ars.usda.gov/is/AR/archive/jan08/inulin0108.htm