In vitro measurement of available iron in fortified foods

Food Research International

Volumn 35, Issue 1, 2002, Pages 85-90

  Wolfgor, R ^a   Drago, S R ^a   Rodriguez, V ^a   Pellegrino, N R ^a   Valencia, M E ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Available iron; Iron dialysability; Iron fortification

Indexed keywords

EID: 0036065635     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00122-3     Document Type: Article

References (11)

1. Comparison of in vitro, animal, and clinical determinations of iron availability: International nutritional anemia consultative group task force report on iron bioavailability
2. Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model
3. In vitro digestion/Caco-2 cell culture model to determine optimal ascorbic acid to Fe ratio in rice cereal
4. In vitro estimation of iron availability from a range of plant foods: Influence of phytate, ascorbate and citrate
5. Iron absorption in humans: Bovine serum albumin compared with beef muscle and egg white
6. Effects of meat and selected food components on the valence of non-heme iron during in vitro digestion
7. Estimations of the bioavailability of iron and phosphorus in cereals using a dynamic in vitro gastrointestinal model
8. Interlaboratory trail on the determination of the in vitro iron dialysability from food
9. An in vitro method for estimation of iron availability from meals
10. In vitro availability of calcium, magnesium, iron, copper and zinc from white or brown bread separately or in combination with other foods
11. A continuous in vitro method for estimation of the bioavailability of minerals and trace elements in foods: Application to breads varying in phytic acid content