ABSTRACT
The effect of carotenoids on iron absorption is very important because carotenoids are commonly extant in vegetables and fruit. The present study aims to evaluate the effect of carrots and tomatoes juice as source of carotene and lycopene, respectively on iron absorption in rats. Thirty adult male albino rats were randomly divided into three groups. The first: control group. The second and the third groups were divided into two sub groups each and received a daily oral dose 10 and 20 micro L/g of body weight for 6 weeks of carrots and tomatoes juice respectively. Hematological parameters were determined at the initial and the final of the experiment. Iron in diet, Fe intake, Fe feces and Fe absorption were also evaluated. The results indicated that the lowest Fe absorption was observed in rats fed on 20 micro L/g of body weight, of tomatoes juice. Feeding rats with 10, 20 micro L/g of body weight and 10 micro L/g of body weight of carrots and tomatoes juice respectively enhanced the values of hemoglobin, haematocrit, red blood cell, serum iron, serum ferritin. However, feeding rats on tomatoes juice [20 micro L/g of body weight] had an opposite trend. Conclusion, carrots and tomatoes juice improve iron absorption. This study recommended adding carotenoids sources with iron sources in meals to enhance iron absorption