The nonheme iron was labeled with stable isotopes of iron to provide a total dose per meal of 10 mg iron, and absorption was measured from erythrocyte incorporation. Nonheme iron absorption from lasagna was increased by the addition of either ascorbic acid (P = 0.010) or L-alpha (P = 0.023). We have identified L-alpha as a component of muscle tissue that enhances nonheme iron absorption, and this finding provides new opportunities for iron fortification of foods.

Alpha-GPC

Health conditions analyzed in this study

Functions related to this study

Overall health

1 supplement Slightly Positive Alpha-GPC

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Body systems related to this study

Digestive System

1 supplement Alpha-GPC