Herbs as a dietary source of iron

Purpose – The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based strategies such as use of plants or their parts for treating iron deficiency anemia. Design/methodology/approach – Eight Indian herbs, considered to be iron rich and/or hematinic, namely, Boerhavia diffusa, Trachyspermum ammi, Amaranthus paniculatus, Lepidium sativum, Medicago sativa, Asparagus racemosus, Sesamum indicum and Piper longum, were selected. Their mineral composition and phytate and tannin contents were analyzed. Endogenous iron bioavailability was assessed in human enterocyte cell line model, Caco-2 cells, using cellular ferritin induction. Iron absorption-promoting activity was tested similarly in two herbs and their mineral extract by the addition of exogenous iron or ascorbic acid. Findings – Based on compositional analysis, B. diffusa, L. sativum and T. ammi had high iron (> 40 mg/100 g) and tannin/phytate. A. ...