Hesperidin, a citrus flavonoid, increases the bioavailability of micronutrients of Gallus domesticus (chicken) eggshell: in vitro study

Abstract The consumption of citrus flavonoid, hesperidin may inhibit the bone loss. The purpose of this study was to evaluate the effect of hesperidin on the bioavailability of Ca, a probable reason to prevent bone loss. Citrus flavonoid (hesperidin) in combination with citric acid and ascorbic acid was scrutinized to estimate the bioavailability of micronutrients from chicken egg shells using in vitro method. Effect of citric acid, ascorbic acid and hesperidin on the bioavailability of minerals (Zn, Fe) and macro elements (Ca, Mg, P) was evaluated and the amounts required to get maximum bioavailability were concluded. The highest bioavailability of Ca, Mg, P, Fe and Zn was 89.25 ± 2.13, 92.28 ± 1.87, 40.32 ± 3.09, 32.81 ± 1.24 and 46.19 ± 0.83%, respectively after the addition of 3 g of citric acid, 100 mg of ascorbic acid and 4 mg of hesperidin per gram of chicken eggshell powder. Citric acid greatly affects the bioavailability of Ca, Mg, P, and Zn, whereas addition of ascorbic acid enhances the bioavailability of Fe, and hesperidin boosts the bioavailability (p < 0.05) of all micronutrients of the chicken eggshells.