During one week of the study, participants are to consume pancakes made from the dark variety of ragi.

During the second week of the study, participants are to consume pancakes made from the white variety of ragi

Iron-deficiency

Only female participants enrolled in the study

Black Ragi

White Ragi

ETH Zürich, Laboratory of Human Nutrition

ETH Zurich, Laboratory of Human Nutrition

Effect of Polyphenols on Iron Absorption From Finger Millet

An Absorption Study in Young Women to Evaluate the Effect of Polyphenols on Iron Absorption From Ragi (Finger Millet) Using the Iron Isotopic Method

The fractional iron absrption will be compared in predefined comparisons from the two interventions products that are administered to the study participants

Total iron absorption from the two ragi types will be compared by measuring the total iron absorbed from all the meals in the study

Swiss Federal Institute of Technology

St. John's Research Institute

The study will have a randomized, cross-over design and will be conducted at the Human Nutrition Laboratory, ETH Zurich (scientific responsibility). From an initial screening of 150 women, 25 non-pregnant non-lactating women with a marginal iron status (PF <25 ng/ml) will be recruited. In total, participants will consume the 2 intervention products in a random, balanced order. Participants will consume the first intervention product as a breakfast meal for 5 days in a week, and the second intervention product as a breakfast meal as well for 5 days the following week. A blood sample will be collected 14 days after the last meal administration day which will be used to measure the shift in the isotopic ratio

eleusine coracana/antimycosique

Effect of Polyphenols on Iron Absorption From Finger Millet

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