Iron release from spinach: effects of treatment on levels of iron (II) and iron (III) released in vitro

Food Chemistry

Volumn 76, Issue 1, 2002, Pages 117-123

  Crispin, Denise J ^a,b   Varey, Jane E ^a  

^a TEESSIDE UNIVERSITY   (United Kingdom)

^b NORTHUMBRIA UNIVERSITY   (United Kingdom)

Author keywords

Bioavailability; Iron; Non haem proteins

Indexed keywords

FERRIC ION; FERROUS ION; IRON; PEPSIN A; PROTEIN;

ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; DIGESTION; IN VITRO STUDY; NONHUMAN; SPINACH;

EID: 0036132251     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00290-4     Document Type: Article

References (15)

1. Iron-sulfur clusters; nature's modular, multipurpose structures
2. Iron absorption and phenolic compounds; importance of different phenolic structures
3. Optical and electron paramagnetic resonance characterisation of different species of active and inactive aconitase
4. The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables
5. Phytates and the inhibitory effect of bran on iron absorption in man
6. Copper, iron, zinc and manganese in dietary supplements, infant formulas, and ready-to-eat breakfast cereals
7. Heating cruciferous vegetables increases in vitro diazability of intrinsic and extrinsic iron
8. Effects of pH and chelating agents on iron binding by dietary fibre; implications for iron availability
9. Iron bioavailability in food
10. Bioavailable iron in raw and cooked spinach and broccoli
11. Contamination of laboratory glassware with iron
12. Binding of iron by fibre of wheat and maize
13. The inhibitory effect of bran on iron absorption in man
14. Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat-spinach mixtures by anaemic and non-anaemic rats