The following food components can promote the absorption of ferric pyrophosphate:
Vitamin C: It has reducing properties and can reduce the ferric iron in ferric pyrophosphate to ferrous iron. Ferrous iron is more easily absorbed by the human body. At the same time, vitamin C can also form a complex with iron, maintaining the solubility of iron and preventing the formation of insoluble ferric hydroxide precipitates in the intestine, thus promoting the absorption of ferric pyrophosphate. For example, in some iron-fortified fruit juice products, the addition of vitamin C can improve the absorption and utilization rate of iron.
Organic acids: Such as citric acid, malic acid, lactic acid, etc. These organic acids can lower the pH value of the intestine, making the intestinal environment more acidic, which is beneficial for the dissolution of ferric pyrophosphate and the release of ferric ions. Moreover, they can also form soluble complexes with ferric ions, reducing the chance of ferric ions forming insoluble precipitates with other substances, thereby promoting the absorption of iron. In some fermented foods, such as yogurt, the organic acids in it contribute to the absorption of ferric pyrophosphate.
Protein: Components such as amino acids and peptides produced by protein digestion can form soluble complexes with ferric ions, preventing ferric ions from being oxidized or forming insoluble salts in the intestine, thus promoting the absorption of ferric pyrophosphate. In addition, protein can also promote gastrointestinal peristalsis, helping with the transportation and absorption of iron in the intestine. Foods rich in high-quality protein, such as meat and fish, can improve the absorption effect of iron when consumed together with ferric pyrophosphate.
