Iron Bioavailability from Moringa oleifera Leaves Is Very Low

Iron deficiency is the most common essential nutrient deficiency in the world and is particularly prevalent in developing countries. Efforts to improve iron nutriture by providing iron supplements has not been successful. A different strategy with promise is to encourage consumption of iron-rich indigenous plants. One such plant is Moringa oleifera (Moringa), a tree whose leaves are relatively rich in iron, and whose consumption has been promoted on this basis. However, the iron bioavailability from Moringa has not been reported. This study was conducted to evaluate the iron bioavailability of air dried Moringa leaves, either as is, or as incorporated into a typical meal consumed in rural Uganda. Four experimental diets were formulated to test the bioavailability of the iron using the hemoglobin regeneration efficiency (HRE) ratio assay. Male rats were depleted of iron by feeding an iron deficient diet (2.5 mg Fe/kg) for 4 wks, then assessed for whole blood hemoglobin concentration. Rats were then fed 1 o...