Degradation of phytic acid in cereal porridges improves iron absorption by human subjects

American Journal of Clinical Nutrition

Volumn 77, Issue 5, 2003, Pages 1213-1219

  Hurrell, Richard F ^a,c   Reddy, Manju B ^b   Juillerat, Marcel A ^a   Cook, James D ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF KANSAS MEDICAL CENTER   (United States)

^c ETH ZURICH   (Switzerland)

Author keywords

Ascorbic acid; Cereal porridges; Complementary food; Developing countries; Human subjects; Iron absorption; Phytic acid

Indexed keywords

ASCORBIC ACID; IRON; PHYTASE; PHYTIC ACID; TANNIN; DIAGNOSTIC AGENT;

ADULT; ARTICLE; CEREAL; CONTROLLED STUDY; DEGRADATION KINETICS; FEMALE; FOOD COMPOSITION; HUMAN; IRON ABSORPTION; ISOTOPE LABELING; MALE; MILK; NORMAL HUMAN; ANIMAL; BABY FOOD; CHEMISTRY; DEVELOPING COUNTRY; FOOD HANDLING; INFANT; INFANT NUTRITION; INTESTINE ABSORPTION; METABOLISM; METHODOLOGY;

TRITICUM AESTIVUM; ZEA MAYS;

6-PHYTASE; ADULT; ANIMALS; ASCORBIC ACID; CEREALS; DEVELOPING COUNTRIES; FEMALE; FOOD HANDLING; HUMANS; INFANT; INFANT FOOD; INFANT NUTRITION PHYSIOLOGY; INTESTINAL ABSORPTION; IRON; IRON RADIOISOTOPES; MALE; MILK; PHYTIC ACID;

EID: 0037797292     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/77.5.1213     Document Type: Article

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