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Bioavailability
Bioavailability is a technical term used in nutrition and food fortification. It means the portion of the dosage of a nutrient which is metabolized by an organism becoming a part of it.
The bioavailability of a substance depends on its’ solubility and stability. In general, high solubility substances combine very easily, usually affecting sensory characteristics and some times bioavailability.
In addition, certain substances found in food may raise or decrease bioavailability, for example: vitamin C raises the absorption of iron; while phytic acid, found in flour, diminishes it. For this reason it is important to evaluate the bioavailability of compounds in different types of foods and beverages.
Bioavailability studies commonly compare the result of the substance under study with a high bioavailability known standard.
Our microencapsulated and stabilized gluconates have been designed to overcome common bioavailability and sensory affectations.
Bioavailability research studies:
1) Bioavailability and Stability of Microencapsulated Ferrous Sulfate in Fluid Milk: Studies in Mice. J. Boccio, M. Zubillaga, R. Caro, C. Gotelli, R. Weill. Journal of Nutritional Science., 42, 233-239, 1996
Source
|
Medium
|
Average Absorption
|
Retalive Bioavailability
|
| Ferrous Sulfate |
Water |
13.2% |
100% |
| Ferrous Sulfate |
Milk |
7.9% |
60% |
| Microencapsulated Ferrous Sulfate |
Milk |
11.6% |
88% |
As you can see the Biofer microencapsulation prevented the bioavailability to drop down.
2) Petit-Suisse Cheese as Food Vehicle for Iron Fortification. Bioavailability Study by the Prophylactic Method. A. Lysioneck, M. Zubillaga, M. Salgueiro, R. Caro, M. Segal, N. Shafran, N. Shapira and J. Boccio. Lipotech, S.A.
Source
|
Medium
|
Average Absorption
|
Relative Bioavailability
|
| Ferrous Sulfate |
Petit Suisse Chesse |
62.6% |
100% |
| Ferrous Orthophosphate |
Petit Suisse Chesse |
43.4% |
69% |
| Microencapsulated Ferrous Sulfate |
Petit Suisse Chesse |
59.2% |
95% |
3) Nutritional and Technological Behavior of Stabilized Iron-Gluconate in Wheat Flour. J. Salgueiro, A. Lysionek, A. Ridolfi, M Zubillaga, A Barrado, M. Martínez-Sarrasague, C. Goldman and J. Boccio. Biological Trace Elements Research, Vol. 104, 2005.
Source
|
Medium
|
Average Absorption
|
Retalive Bioavailability
|
Pentane Accumulation |
| 60 days |
300 days |
| Ferrous Sulfate |
Water |
55.2% |
100% |
n.a. |
n.a. |
| Stabilized Ferrous Gluconate |
Water |
52.6% |
95% |
n.a. |
n.a. |
| Ferrous Sulfate |
Flour |
35.5% |
64% |
0.3 ppm |
2.23 ppm |
| Stabilized Ferrous Gluconate |
Flour |
34.9% |
63% |
not detected |
not detected |
Pentane concentration in the headspace given as ppm (rancidity indicator). The result shows that, in flour, the Stabilized Ferrous Gluconate (BioFerroso AAS) has almost the same bioavailability as the ferrous sulfate but its’ stabilized condition prevents the oxidation that causes rancidity.
4) Bioavailability, Biodistribution and Toxicity of Biocal AAS a New Calcium Source. Comparative Studies in Rats. M. Sarabia, J. Salgueiro, A. Lysionek, R. Caro and J. Boccio. Nutrition Research Vol. 19, No. 8, 1999.
Source
|
Medium
|
Average Absorption [1]
|
Retalive Bioavailability
|
| Calcium Gluconate |
Water |
1.2% |
100% |
| Stabilized Calcium Gluconate |
Water |
2.4% |
200% |
Note [1]: measure as 45Ca activity in urine.
5) Bioavailability, Biodistribution and Toxicity of BioZn AAS a New Zinc Source. Comparative Studies in Rats. M. Sarabia, J. Salgueiro, A. Lysionek, R. Caro and J. Boccio. Nutrition (Elsevier Science), 16:2000
Source
|
Medium
|
Average Absorption [1]
|
Retalive Bioavailability
|
| Zinc Sulfate |
Water |
28.2% |
100% |
| Zinc Hydroxide |
Water |
23.7% |
84% |
| Zinc Gluconated |
Water |
23.9% |
85% |
| Stabilized Zinc Gluconate |
Water |
28.0% |
100% |
Note [1]: Average between male and famale rats.
6) Determination of Relative Bioavailability of Zinc in a Petit-Suisse Cheese Using Weight Gain and Bone Zinc Content in Rats as Markers. J. Salgueiro, N. Leonardi, J. Boccio, M. Zubillaga, C. Golman, R. Weill. Biological Trace Elements Research, Vol. 101, 2005.
Source
|
Medium
|
Relative Bioavailability
|
| Zinc Sulfate |
Petit Suisse Chesse |
100% |
| Stabilized Zinc Gluconate |
Petit Suisse Chesse |
93% |
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