Influence of amla fruits (Emblica officinalis) on the bio-availability of iron from staple cereals and pulses

Nutrition Research

Volumn 21, Issue 12, 2001, Pages 1483-1492

  Gowri, B S ^a   Platel, Kalpana ^b   Prakash, Jamuna ^a   Srinivasan, K ^b  

^a UNIVERSITY OF MYSORE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Amla fruits; Ascorbic acid; Cereals; Iron bio availability; Pulses; Tannin

Indexed keywords

ASCORBIC ACID; EMBLICA OFFICINALIS EXTRACT; IRON; TANNIN;

ARTICLE; BIOAVAILABILITY; CEREAL; CONCENTRATION RESPONSE; DIETARY INTAKE; DRUG ABSORPTION; FOOD INTAKE; FRUIT; INTESTINE ABSORPTION; IRON ABSORPTION; IRON METABOLISM; PRIORITY JOURNAL;

ALMA; PHYLLANTHUS EMBLICA;

EID: 0035701666     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(01)00362-1     Document Type: Article

References (15)

1. Nutritional iron requirements and food iron absorption
2. Physiology of iron absorption and supplementation
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4. Phylanthus emblica
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6. Inter-laboratory trial on the determination of the in vitro iron dialysability from food
7. Selected methods for the determination of ascorbic acid in animal cells, tissues and fluids
8. Methods for estimation of tannin in grain sorghum
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10. In vitro estimation of iron bio-availability from a range of plant foods: Influence of phytate, ascorbate and citrate
11. The effect of tea on iron absorption
12. Active constituents of Emblica officinalis. The chemistry and antioxidative effects of two new hydrolysable tannins: Emblicanin A and B