In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: Effect of red wine

Food Chemistry

Volumn 70, Issue 1, 2000, Pages 39-44

  Lucarini, M ^a   Di Lullo, G ^a   Cappelloni, M ^a   Lombardi Boccia, G ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Composite dishes; Dialysability; Iron; Red wine; Vegetables; Zinc

Indexed keywords

IRON; POLYPHENOL; POLYSACCHARIDE; TANNIN; ZINC;

ABSORPTION; ARTICHOKE; ARTICLE; CARROT; DIET; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRON INTAKE; ITALY; POTATO; VEGETABLE; WINE;

ASPARAGUS; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; CYNARA SCOLYMUS; DAUCUS CAROTA; SCOLYMUS; SOLANUM TUBEROSUM;

EID: 0033996065     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00061-3     Document Type: Article

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