Advantages and limitations of iron amino acid chelates as iron fortificants

Nutrition Reviews

Volumn 60, Issue 7 II, 2002, Pages

  Allen, Lindsay H ^a   Hurrell, ^a   Mora, ^a   Lynch, ^a   Beard, ^a   Nieves, ^a   Dary, ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; IRON CHELATE; MINERAL;

CEREAL; CONFERENCE PAPER; DIET SUPPLEMENTATION; FOOD COMPOSITION; IRON ABSORPTION; IRON CHELATION; LIPID OXIDATION; OXIDATION REDUCTION POTENTIAL;

EID: 0036070575     PISSN: 00296643     EISSN: None     Source Type: Journal    
DOI: 10.1301/002966402320285047     Document Type: Conference Paper

References (7)

1. Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans
2. Bioavailability of iron glycine as a fortificant in infant foods
3. Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status
4. Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols
5. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA
6. Toddler's acceptance of whole maize meal porridge fortified with ferrous bisglycinate
7. Comparison of the rates of vitamin degradation when mixed with metal sulphates or metal amino acid chelates