Does erythorbic acid enhance iron absorption?
Ascorbic acid (vitamin C) enhances the absorption of nonheme-iron by its reducing power and also by its chelating action. Ascorbic acid is commonly added to iron-fortified foods to ensure absorption. It is also commonly used as an antioxidant in industrially produced foods. Erythorbic acid (synonyms: isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid that differs from ascorbic acid only in the relative position of the hydrogen and hydroxyl groups on the fifth carbon atom in the molecule. It is also widely used as an additive in processed foods, and it is thought to have similar physical and chemical properties. It is also speculated that erythorbic acid will enhance iron absorption. However, the research regarding erythorbic acid is limited.
