potential effects of carrots and tomatoes juice on iron absorption in rats

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

The effect of long-term supplementation with different dietary omega-6/omega-3 ratios on mineral content and ex vivo prostaglandin E2 release in bone of growing rabbits

BACKGROUND/OBJECTIVES: The aim of this research was to study the different long term effects of consumption of dietary oil sources with varying omega-6/omega-3 (omega-6/omega-3) polyunsaturated fatty acids (PUFAs) ratios on bone marrow fatty acid level, ex vivo prostaglandin E2 (PGE2) release, and mineral content of bone in rabbits. MATERIALS/METHODS: For this purpose, weaning and female New Zealand white rabbits were purchased and randomly divided into five groups and offered ad libitum diets containing 70 g/kg of added oil for 100 days. The dietary lipid treatments were formulated to provide the following ratios of omega-6/omega-3 fatty acids: 8.68 soy bean oil (SBO control), 21.75 sesame oil (SO), 0.39 fish oil (FO), 0.63 algae oil (DHA), and 0.68 algae oils (DHA/ARA). DHA and ARA are two types of marine microalgae of the genus Crypthecodinium cohnii. RESULTS: The dietary treatments had significant effects on the bone marrow fatty acids of rabbits. Rabbits fed the FO diet, containing the highest omega-3 PUFA concentration, and those fed the SBO diet showed the highest omega-6 PUFA. On the other hand, a positive correlation was observed between Ex vivo PGE2 level and the omega-6/omega-3 dietary ratio. Significant effects of dietary treatment on femur Ca, P, Mg, and Zn contents were observed in both genders. CONCLUSIONS: Findings of the current study clearly demonstrated that dietary PUFA, particularly omega-6/omega-3 and ARA/EPA ratios are important factors in determining bone marrow fatty acid profile, and this in turn determines the capacity of bone for synthesis of PGE2, thereby reducing bone resorption and improving bone mass during growth.

The effect of long-term supplementation with different dietary omega-6/omega-3 ratios on mineral content and ex vivo prostaglandin E2 release in bone of growing rabbits

BACKGROUND/OBJECTIVES: The aim of this research was to study the different long term effects of consumption of dietary oil sources with varying omega-6/omega-3 (omega-6/omega-3) polyunsaturated fatty acids (PUFAs) ratios on bone marrow fatty acid level, ex vivo prostaglandin E2 (PGE2) release, and mineral content of bone in rabbits. MATERIALS/METHODS: For this purpose, weaning and female New Zealand white rabbits were purchased and randomly divided into five groups and offered ad libitum diets containing 70 g/kg of added oil for 100 days. The dietary lipid treatments were formulated to provide the following ratios of omega-6/omega-3 fatty acids: 8.68 soy bean oil (SBO control), 21.75 sesame oil (SO), 0.39 fish oil (FO), 0.63 algae oil (DHA), and 0.68 algae oils (DHA/ARA). DHA and ARA are two types of marine microalgae of the genus Crypthecodinium cohnii. RESULTS: The dietary treatments had significant effects on the bone marrow fatty acids of rabbits. Rabbits fed the FO diet, containing the highest omega-3 PUFA concentration, and those fed the SBO diet showed the highest omega-6 PUFA. On the other hand, a positive correlation was observed between Ex vivo PGE2 level and the omega-6/omega-3 dietary ratio. Significant effects of dietary treatment on femur Ca, P, Mg, and Zn contents were observed in both genders. CONCLUSIONS: Findings of the current study clearly demonstrated that dietary PUFA, particularly omega-6/omega-3 and ARA/EPA ratios are important factors in determining bone marrow fatty acid profile, and this in turn determines the capacity of bone for synthesis of PGE2, thereby reducing bone resorption and improving bone mass during growth.