Effects of preparation and cooking of folic acid-fortified foods on the availability of folic acid in a folate depletion/repletion rat model

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4508-4512

  O'Leary, K ^a   Sheehy, P J A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Folic acid; Fortified foods; Rat folate status

Indexed keywords

FOLIC ACID;

ANIMAL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; BREAD; CEREAL; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; DISEASE MODEL; FOLIC ACID DEFICIENCY; FOOD HANDLING; FOOD PROCESSING; KIDNEY; LIVER LEVEL; MALE; NEURAL TUBE DEFECT; NONHUMAN; PLASMA; RAT; RAT STRAIN;

ANIMALS; BIOLOGICAL AVAILABILITY; COOKERY; DISEASE MODELS, ANIMAL; FOLIC ACID; FOLIC ACID DEFICIENCY; FOOD HANDLING; FOOD, FORTIFIED; MALE; RATS; RATS, WISTAR;

EID: 0034834887     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010204e     Document Type: Article

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