{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T19:51:28Z","timestamp":1782849088402,"version":"3.54.5"},"reference-count":36,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2008,7,18]],"date-time":"2008-07-18T00:00:00Z","timestamp":1216339200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"abstract":"<jats:p>Marine algae are easily produced and are good sources of Fe. If this Fe is bioavailable, algae consumption could help to combat Fe deficiency and anaemia worldwide. The objective of the present study was to evaluate Fe bioavailability, polyphenol content and antioxidant capacity from three species of marine algae distributed worldwide. A total of eighty-three subjects received maize- or wheat-based meals containing marine algae (<jats:italic>Ulva<\/jats:italic>sp.,<jats:italic>Sargassum<\/jats:italic>sp. and<jats:italic>Porphyra<\/jats:italic>sp.) in different proportions (2\u00b75, 5\u00b70 and 7\u00b75\u00a0g) added to the water to prepare the dough. All meals administered contained radioactive Fe. Absorption was evaluated calculating radioactive Fe incorporation in subjects' blood. The three species of marine algae were analysed for polyphenol content and reducing power. Algae significantly increased Fe absorption in maize- or wheat-based meals, especially<jats:italic>Sargassum<\/jats:italic>sp., due to its high Fe content. Increases in absorption were dose-dependent and higher in wheat- than in maize-based meals. Total polyphenol content was 10\u00b784, 18\u00b743 and 80\u00b739 gallic acid equivalents\/g for<jats:italic>Ulva<\/jats:italic>sp.,<jats:italic>Porphyra<\/jats:italic>sp. and<jats:italic>Sargassum<\/jats:italic>sp., respectively. The antioxidant capacity was also significantly higher in<jats:italic>Sargassum<\/jats:italic>sp. compared with the other two species analysed.<jats:italic>Ulva<\/jats:italic>sp.,<jats:italic>Sargassum<\/jats:italic>sp. and<jats:italic>Porphyra<\/jats:italic>sp. are good sources of bioavailable Fe.<jats:italic>Sargassum<\/jats:italic>sp. resulted in the highest Fe intake due to its high Fe content, and a bread containing 7\u00b75\u00a0g<jats:italic>Sargassum<\/jats:italic>sp. covers daily Fe needs. The high polyphenol content found in<jats:italic>Sargassum<\/jats:italic>sp. could be partly responsible for the antioxidant power reported here, and apparently did not affect Fe absorption.<\/jats:p>","DOI":"10.1017\/s0007114508994757","type":"journal-article","created":{"date-parts":[[2008,7,18]],"date-time":"2008-07-18T09:57:22Z","timestamp":1216375042000},"page":"79-85","source":"Crossref","is-referenced-by-count":64,"title":["Antioxidant capacity, polyphenol content and iron bioavailability from algae (<i>Ulva<\/i>sp.,<i>Sargassum<\/i>sp. and<i>Porphyra<\/i>sp.) in human subjects"],"prefix":"10.1017","volume":"101","author":[{"given":"Maria N.","family":"Garc\u00eda-Casal","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9","family":"Ram\u00edrez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Irene","family":"Leets","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana C.","family":"Pereira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria F.","family":"Quiroga","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2008,7,18]]},"reference":[{"key":"S0007114508994757_ref36","doi-asserted-by":"publisher","DOI":"10.1038\/nature00851"},{"key":"S0007114508994757_ref35","doi-asserted-by":"publisher","DOI":"10.1023\/A:1008007313731"},{"key":"S0007114508994757_ref33","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2006.02.002"},{"key":"S0007114508994757_ref32","doi-asserted-by":"publisher","DOI":"10.1016\/j.bmcl.2006.01.076"},{"key":"S0007114508994757_ref29","doi-asserted-by":"publisher","DOI":"10.1007\/978-94-009-5806-7"},{"key":"S0007114508994757_ref28","first-page":"1","article-title":"Farming edible seaweeds in the Caribbean","volume":"9","author":"Smith","year":"1992","journal-title":"Appl Phycol Forum"},{"key":"S0007114508994757_ref27","unstructured":"27 Smith A (1990) Annotated Bibliography of the Seaweeds Used for Food in the West Indies. 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