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标题：Iron (II) Citrate Complex as a Food Supplement: Synthesis, Characterization and Complex Stability
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作者：Daniele Naviglio ; Maria Michela Salvatore ; Marianna Limatola 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：11
页码：1647-1657
DOI：10.3390/nu10111647
出版社：MDPI Publishing
摘要：Iron deficiency represents a widespread problem for a large part of the population, especially for women, and has received increasing attention in food/supplement research. The contraindications of the iron supplements commercially available (e.g., imbalances in the levels of other essential nutrients, low bioavailability, etc.) led us to search for a possible alternative. In the present work, a rapid and easy method to synthetize a solid iron (II) citrate complex from iron filings and citric acid was developed to serve, eventually, as a food supplement or additive. In order to state its atomic composition and purity, an assortment of analytical techniques was employed (e.g., combustion analysis, thermogravimetry, X-ray diffractometry, UV/Vis spectrophotometry, etc.). Results demonstrate that the synthesized crystalline solid corresponds to the formula FeC6H6O7∙H2O and, by consequence, contains exclusively iron (II), which is an advantage with respect to existing commercial products, because iron (II) is better absorbed than iron (III) (high bioavailability of iron).
关键词：iron citrate (II); food supplement; nutraceuticals; iron deficiency; anaemia iron citrate (II) ; food supplement ; nutraceuticals ; iron deficiency ; anaemia