Alimentos naturales ricos en silicio trial#
To check accuracy of the AAS-technique, an interlaboratory trial on spectrometric determination of silicon in certain food items and biological samples was performed, because of the lack of certified reference material. Sample preparation and microwave oven destruction with optimized heating programme was carried out as described elsewhere. All procedures (lyophilisation, destruction, and elemental analysis) were carried out in duplicate. The adapted programme, matrix modification and the analytical features for silicon determination were published earlier. The manufacturer's recommendations for wavelength, spectral width and lamp current parameters were followed. The aim of this paper is to contribute to the knowledge on the bioavailability of silicon from various food items in a standarized and well-defined in vitro experiment.Ī Perkin Elmer model 4100 ZL Zeeman atomic absorption spectrometer (AAS), equipped with a PE AS-70 autosampler, was used for all experiments. Besides, it proved to be very useful in predicting changes in availability after addition of various food ingredients. The strength of this model, since it does not provide absolute bioavailability data, is its ability to demonstrate relative differences in availability comparing different foodstuffs. It is an in vitro simulation of the digestion of food. Exploring the bioavailability of silicon from foods in humans is impaired by several factors such as natural abundant and the lack of detailed information on Si-metabolism in human.Ī dynamic continuous flow dialysis can be used as an alternative in vitro technique to study bioavailability of minerals and trace elements in meals, infant formulae and milks. As recently pointed out, data on the bioavailability of silicon are scarce and need to be established. However, besides intake level, the bioavailability of the element is of paramount importance in normal physiology. Data on the daily intake of silicon from 24-h duplicated meals, measured by validated graphite furnace atomic absorption have been published previously by our group. Several reports about the silicon content of foods have been published. Examples are its role in prevention of osteoporosis, ageing of skin, hair and nails and atherosclerosis. Besides its important role in bone mineralization and soft tissue development, silicon is nowadays claimed to have beneficial effects on several human disorders. It is evident that silicon plays an important role in human physiology.
Nevertheless, food categories classified as major silicon sources in the diet still appear to provide the highest absolute amounts of available silicon per 100 g of food including breakfast cereals, bread and baking products, and beers.
The inverse relationship between silicon content and silicon availability was found in all foods, with the exception of various silicon containing drinks. Plotting the availability data versus the total elemental silicon content of the foods revealed an exponential inverse relationship.
The availabilities of silicon from, meat, milk and beers were high, whereas low availability was observed for seafood and cereal products. The major food sources of silicon were unrefined grains, cereal products and root vegetables. Bioavailability of silicon from different foodstuffs was estimated using an in vitro continuous flow gastroduodenal simulation method. In vitro methods can provide an indication of bioavailability in case of lacking in vivo data. However, data on its bioavailability remain scarce and insufficient. Dietary intake has been identified as the major source of silicon. The silicon content of various foodstuffs marketed in Belgium was measured by a validated graphite furnace absorption spectrometric method.
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