The Effects of Organic Acids, Phytates and Polyphenols on the Absorption of Iron from Vegetables

British Journal of Nutrition

Volumn 49, Issue 3, 1983, Pages 331-342

  Mayet, Fatima ^b   Bothwell, T H ^a   Torrance, J D ^a   Macphail, A P ^a   Derman, D P ^a   Bezwoda, W R ^a   Mills, W ^a   Charlton, R W ^a  

^a SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

^b UNIVERSITY OF NATAL   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

IRON; PHYTATE; POLYPHENOL;

HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; VEGETABLE;

ADULT; AGED; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; CALCIUM OXALATE; CITRATES; CITRIC ACID; DIET; FEMALE; FLAVONOIDS; HUMANS; HYDROLYZABLE TANNINS; INTESTINAL ABSORPTION; IRON; MALATES; MIDDLE AGED; ORYZA SATIVA; PHENOLS; PHYTIC ACID; POLYMERS; TARTRATES; VEGETABLES;

BETA VULGARIS; BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEAE; BRASSICA RAPA SUBSP. RAPA; CUCURBITA MIXTA; DAUCUS CAROTA; LENS CULINARIS; LYCOPERSICON ESCULENTUM; MELONGENA; PHASEOLUS LUNATUS; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA; SPINACIA OLERACEA; TRITICUM AESTIVUM; TUBEROSUM;

EID: 0020963410     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN19830042     Document Type: Article

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