Effect of Vinegar on Absorption of Iron in Rats

Ujike, Satoshi; Shimoji, Yumi; Nishikawa, Yuki; Taniguchi, Mariko; Nanda, Kumiko; Ito, Rie; Kawabata, Daiki; Uenakai, Kazuo

doi:10.4327/jsnfs.56.371

Cited by 5 publications

(3 citation statements)

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“…Khan et al recently described a diet therapy involving eating meats dressed with vinegar or acidic syrup in order to counteract anemia and to empower liver function [64]. Additionally, apple vinegar has been documented to potentiate the intestinal absorption of iron [65]. Citric acid is an organic acid present in apple vinegar, which has been proven to stimulate iron absorption in iron-deficient rats [66].…”

Section: Discussionmentioning

confidence: 99%

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Ousaaid

Laaroussi

Bakour

et al. 2022

Life

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This study aims to examine the ability of apple vinegar on phenylhydrazine (PHZ)-induced hemolytic anemia in Wistar rats. In vitro, phenolic and flavonoid content and antioxidant activity were determined. In vivo, phenylhydrazine (10 mg/kg) was injected intravenously into rats for 4 days and then treated with apple vinegar daily by gavage (1 mL/kg) for five weeks. high level of polyphenols and flavonoids (90 ± 1.66 mg GAE/100 mL and 7.29 ± 0.23 mg QE/100 mL, respectively) were found in the apple vinegar which gives it a good ability to scavenge free radicals (TAC = 4.22 ± 0.18 mg AAE/100 mL and DPPH, IC50= 0.49 ± 0.004 µL/mL). The phytochemical composition of apple vinegar revealed the presence of numerous bioactive compounds including arbutin, apigenin, sinapic, ferulic and trans-ferulic acids. The major antioxidant components in apple vinegar were ferulic and trans-ferulic acids (40% and 43%, respectively). PHZ treatment induced changes in platelets, blood cell count, mean corpuscular volume, hemoglobin concentration and mean capsulated hemoglobin. However, the co-administration of apple vinegar revealed its capacity to ameliorate the changes induced by phenylhydrazine. Therefore, apple vinegar use could have a positive impact on the prevention of hemolytic anemia induced by phenylhydrazine due to the antioxidant properties of its major components.

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Section: Discussionmentioning

confidence: 99%

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Ousaaid

Laaroussi

Bakour

et al. 2022

Life

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“…Garlic also increased erythropoiesis in an erythropoietin-independent manner in the spleen [ 27 ]. Ujike et al [ 28 ] and Takatera et al [ 29 ] have reported that apple cider vinegar and citric acid, the primary acids in vinegar, increase iron absorption in the intestine. Ousaaid et al [ 30 ] reported that apple cider vinegar reduces the hemolytic effect of phenylhydrazine in rats with anemia.…”

Section: Introductionmentioning

confidence: 99%

Effects of garlic, onion, and apple cider vinegar as a herbal mixture on performance and blood traits of broilers inoculated with chicken infectious anemia virus

Abdulkareem

Mohammed

Abdollahi

et al. 2023

Heliyon

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“…1, we investigated the effect of various concentrations of citric acid on the absorption of ferric iron. Rats were given free access to the F2FeDD diet for 7 d to induce suspected iron deficiency (Ujike et al, 2003). After the feeding for 7 d, serum iron level and hemoglobin concentration in rats decreased from 136 ± 12 to 101 ± 12 μg/dL, and from 15.1 ± 0.4 to 12.1 ± 0.3 g/dL, respectively (p < 0.05, paired t-test).…”

Section: Effects Of Various Concentrations Of Citric Acid On the Absomentioning

confidence: 99%

Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats

Takatera¹,

Miyake

Hiramitsu³

et al. 2012

FSTR

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We investigated the effects of citric acid and lemon juice on iron absorption and improvement of anemia in iron-deficient rats. In Expt. 1, rats were administered ferric iron solution (2 mg/kg) with various concentrations of citric acid (1 − 6%) by a single oral gavage. The serum iron levels were significantly higher in rats treated with citric acid than those without citric acid. In Expt. 2, anemic rats were administered ferric iron solution (control) with 1% citric acid or diluted lemon juice containing 1% citric acid by oral gavage dose of 2 mg Fe 3+ /kg/day for 20 d. Heart weight and unsaturated iron-binding capacity (UIBC) were significantly lower in the citric acid group, whereas serum iron level and hematocrit value were significantly higher in the citric acid group than in the control group. Hemoglobin concentration was significantly higher in the citric acid group and lemon juice group. These results suggest beneficial effects of citric acid and lemon juice on iron bioavailability.

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Effect of Vinegar on Absorption of Iron in Rats

Cited by 5 publications

References 0 publications

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Effects of garlic, onion, and apple cider vinegar as a herbal mixture on performance and blood traits of broilers inoculated with chicken infectious anemia virus

Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats

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