Influence of the extent of hemoglobin hydrolysis on the digestive absorption of heme iron. An in vitro study

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 17, 2002, Pages 4969-4973

  Vaghefi, Nikta ^a   Nedjaoum, Fouzia ^b   Guillochon, Didier ^b   Bureau, François ^a   Arhan, Pierre ^a   Bouglé, Dominique ^a  

^a CAEN UNIVERSITY HOSPITAL   (France)

^b UNIV LILLE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

HEME; HEMOGLOBIN; IRON; PEPSIN A; PEPTIDE; SUBTILISIN;

ANIMAL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CATTLE; CHEMISTRY; DIGESTION; DUODENUM; FEMALE; HEMOGLOBIN DETERMINATION; HYDROLYSIS; INTESTINE ABSORPTION; IRON ABSORPTION; METABOLISM; MODEL; NONHUMAN; PH; PH MEASUREMENT; POLYMERIZATION; PROTEIN INTERACTION; RAT; RAT STRAIN; SOLUBILITY; SPRAGUE DAWLEY RAT;

ANIMALIA; BOS TAURUS; BOVINAE;

ANIMALS; CATTLE; DIGESTION; DUODENUM; FEMALE; HEME; HEMOGLOBINS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INTESTINAL ABSORPTION; IRON; PEPSIN A; RATS; RATS, SPRAGUE-DAWLEY; SOLUBILITY; SUBTILISIN;

EID: 0037077396     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0109165     Document Type: Article

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