Abstract
Cereals are usually fortified with iron to prevent iron-deficiency. To enhance iron-bioavailability, approx. 1mM supplemental Vit.C (AA) is recommended. AA is considered to be an antioxidant in vivo, but has prooxidant effects when exposed to electrolytic iron. We measured radical formation in cereals after addition of AA. Cereals were nixed with either water (wa), infant formula (NAN) or breastmilk and incubated for 1 hour. Hydroxyl radicals were quantified by their ability to convert salicylate to 2,5-dihydroxybenzoic acid (DHBA). Production of 2,5-DHBA increased linearily with increasing AA doses added (p<0.0001), and was attenuated by catalase (ca)(p<0.0001) and deferoxamin (df)(p<0.0001). Cereals mixed with breast-nilk produced less radicals than cereals mixed with water (p<0.0001) or NAN (p=0.003). Values are given as mean(SD).
CONCLUSION: Vit.C enhances hydroxyl radical formation in iron-fortified cereals. Cereals mixed with breastmilk produce less radicals than cereals mixed with formulas.
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Almaas, R., Rootwelt, T., Øyasater, S. et al. 7 VITAMIN C ENHANCES HYDROXYL RADICAL FORMATION IN IRON-FORTIFIED INFANT CEREALS. Pediatr Res 36, 4 (1994). https://doi.org/10.1203/00006450-199407000-00007
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DOI: https://doi.org/10.1203/00006450-199407000-00007