Bioavailability of Petit-Suisse cheese as food vehicle for iron fortification estimated by the prophylactic method

Journal of Nutritional Science and Vitaminology

Volumn 48, Issue 4, 2002, Pages 315-317

  Lysionek, Alexis E ^a   Zubillaga, Marcela B ^a   Salgueiro, María J ^a   Caro, Ricardo A ^a   Segal, Moti ^a   Shafran, Nava ^a   Shapira, Niva ^a   Boccio, José R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bioavailability; Cheese; Dairy products; Fortification; Iron

Indexed keywords

FERRIC PHOSPHATE; FERROUS SULFATE; HEMOGLOBIN; IRON; FERRIC ION; FERROUS ION; PHOSPHATIDYLCHOLINE; SFE 171; SFE-171;

ANIMAL EXPERIMENT; ARTICLE; BIOAVAILABILITY; CHEESE; CHEESEMAKING; COMPARATIVE STUDY; CONTROLLED STUDY; DAIRY PRODUCT; DIET SUPPLEMENTATION; FEMALE; IRON INTAKE; IRON RESTRICTION; MICROENCAPSULATION; NONHUMAN; PROPHYLAXIS; RAT; STANDARD; ANIMAL; CHEMISTRY; DRUG FORMULATION; IRON DEFICIENCY ANEMIA; ORAL DRUG ADMINISTRATION; SPRAGUE DAWLEY RAT; WEANING;

ANIMALIA;

ADMINISTRATION, ORAL; ANEMIA, IRON-DEFICIENCY; ANIMALS; BIOLOGICAL AVAILABILITY; CHEESE; DRUG COMPOUNDING; FEMALE; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FOOD, FORTIFIED; HEMOGLOBINS; IRON, DIETARY; PHOSPHATIDYLCHOLINES; RATS; RATS, SPRAGUE-DAWLEY; WEANING;

EID: 0036702578     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.48.315     Document Type: Article

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