Sun-dried cowpeas and amaranth leaves recipe improves β-carotene and retinol levels in serum and hemoglobin concentration among preschool children.

European Journal of Nutrition
Mildred P NawiriJane I Murungi

Abstract

Vitamin A deficiency (VAD) and anemia are major challenges among children and expecting and lactating mothers in developing countries. Intervention with locally available dark green leafy vegetables (DGLV) is more sustainable to eradicate VAD, being cost-effective and readily adaptable to local communities. DGLV contain high levels of iron and β-carotene (BC) and therefore useful in fighting VAD and anemia. Since DGLVs are season-dependent sun-drying enables their availability during low seasons. However, their contribution to the bioavailability of BC and the improvement of hemoglobin are not well understood. The study therefore investigated the effect of consuming cooked recipe consisting of sun-dried amaranth and cowpea leaves on the levels of BC, retinol, and hemoglobin in preschool children from Machakos District, a semiarid region in Kenya. Vegetables were purchased from local vegetable market, with some sun-dried in an open shade. Levels of BC and retinol in serum and BC in fresh and processed vegetables were determined by a HPLC method and hemoglobin using a portable Hemocue Analyzer. All-trans-BC levels in uncooked fresh cowpea and amaranth leaves were 806.0 μg/g and 599.0 μg/g dry matter, respectively, while the dehyd...Continue Reading

References

Jul 1, 1994·The American Journal of Clinical Nutrition·B OlmedillaE Rojas-Hidalgo
Dec 31, 1993·Annals of the New York Academy of Sciences·J W ErdmanE T Gugger
Jun 1, 1994·The American Journal of Clinical Nutrition·J BuluxL M Canfield
Aug 26, 1998·Annual Review of Nutrition·J J Castenmiller, C E West
Jul 30, 1999·The American Journal of Clinical Nutrition·K H van het HofJ G Hautvast
Dec 3, 1999·The American Journal of Clinical Nutrition·G TangS Yin
Jun 24, 2004·The American Journal of Clinical Nutrition·Laura E CaulfieldRobert E Black
Feb 6, 2010·Journal of Agricultural and Food Chemistry·Sara A ArscottSherry A Tanumihardjo

❮ Previous
Next ❯

Citations

Aug 10, 2015·Journal of the Academy of Nutrition and Dietetics·Sheryl S AguilarJeffrey Dew
Jan 26, 2016·Journal of the Science of Food and Agriculture·Alexandre GonçalvesMiguel Rodrigues
Jul 11, 2020·Public Health Nutrition·Paul KyereDonald E Stewart
Jan 30, 2020·Food Science & Nutrition·Joshua O OwadeAgnes W Mwang'ombe

❮ Previous
Next ❯

Related Concepts

Related Feeds

Anemia

Anemia develops when your blood lacks enough healthy red blood cells. Anemia of inflammation (AI, also called anemia of chronic disease) is a common, typically normocytic, normochromic anemia that is caused by an underlying inflammatory disease. Here is the latest research on anemia.