R. Almaas et al., ASCORBIC-ACID ENHANCES HYDROXYL RADICAL FORMATION IN IRON-FORTIFIED INFANT CEREALS AND INFANT FORMULAS, European journal of pediatrics, 156(6), 1997, pp. 488-492
Infant cereals and formulas are usually fortified with iron to prevent
iron deficiency. To enhance iron bioavailability, supplemental ascorb
ic acid is recommended. Ascorbic acid is considered to be an antioxida
nt in vivo, but has pro-oxidant effects when exposed to non-protein-bo
und iron. We measured formation of free radicals in cereals and infant
formulas after addition of ascorbic acid. The production of hydroxyl
radicals was assessed by hydroxylation of salicylic acid to 2,5-dihydr
oxybenzoic acid (2,5-DHBA). Production of 2,5-DHBA increased with incr
easing ascorbic acid doses added. Addition of 0.8 mM ascorbic acid to
breast milk produced less radicals (0.03 +/- 0.05 mu M) than addition
of ascorbic acid to low-iron formula (0.13 +/- 0.08 mu M, P = 0.019),
medium-iron formula (0.34 +/- 0.12 mu M, P < 0.0001) or high-iron form
ula (0.44 +/- 0.08 mu M P < 0.0001). Even when iron content in breast
milk was adjusted to a level comparable with that of formulas, product
ion of 2,5-DHBA was lower. Breast milk seems to contain substances tha
t reduce hydroxyl radical formation. Conclusion Supplemental ascorbic
acid causes hydroxyl radical formation in iron-fortified infant nutrie
nts in vitro.