ABSTRACT
Anemia caused by iron deficiency is the most prevalent nutritional disorder. The main causes are low iron ingestion and/or biovailability of the iron ingested. This project aimed at synthesizing an organic compound containing iron, by means of a reaction between Fe+3 ions and an acid hydrolyzed vegetable protein, with low NsCl content, obtained from a corn cake remaining after oil extraction. The product was prepared by use of a 1:1 molar relation between the total content of aminoacids and the iron ions. The chemical characterization was made using infrared spectroscopy and C, H, N and iron analyses. The iron analyses were carried out using atomic absorption and presented a value of 25.9 per cent. The iron bioavailability was evaluated using the depletion and repletion method in anemic mice and evaluation using the Hemoglobin Regenaration Index. The compound exhibited 112.8 per cent bioavailability with respect to ferrous sulphate