Histidine content of low-molecular-weight beef proteins influences nonheme iron bioavailability in Caco-2 cells

Journal of Nutrition

Volumn 132, Issue 2, 2002, Pages 245-251

  Swain, James H ^a   Tabatabai, Louisa B ^b   Reddy, Manju B ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b NATIONAL ANIMAL DISEASE CENTER   (United States)

Author keywords

Beef proteins; Bioavailability; Caco 2 cells; Histidine; Nonheme iron

Indexed keywords

HISTIDINE; MUSCLE PROTEIN; NONHEME IRON PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; BIOAVAILABILITY; CELL STRAIN CACO 2; CONTROLLED STUDY; GEL ELECTROPHORESIS; HUMAN; HUMAN CELL; IRON ABSORPTION; IRON TRANSPORT; ISOTOPE LABELING; PROTEIN ANALYSIS; PROTEIN ISOLATION; SOLUBILITY; ULTRAFILTRATION;

EID: 0036170010     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/132.2.245     Document Type: Article

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