Evaluation of iron bioavailability from bonito dark muscle using anemic rats

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4478-4482

  Matsumoto, Junichi ^a   Mori, Nahomi ^a   Doi, Mikiharu ^a   Kishida, Taro ^b   Ebihara, Kiyoshi ^b  

^a Marutomo Co Ltd   (Japan)

^b EHIME UNIVERSITY   (Japan)

Author keywords

Bonito dark muscle; Hemoglobin regeneration efficiency; Iron bioavailability; Rat

Indexed keywords

FERROUS SULFATE; IRON;

ANEMIA; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; BODY WEIGHT; CONTROLLED STUDY; DIET; FISH; FOOD COMPOSITION; FREEZE DRYING; HEMOGLOBIN DETERMINATION; IRON BLOOD LEVEL; IRON DEFICIENCY; MALE; MUSCLE; NONHUMAN; RAT; WEIGHT GAIN;

ANEMIA, IRON-DEFICIENCY; ANIMALS; BIOLOGICAL AVAILABILITY; DIGESTION; FERROUS COMPOUNDS; FISHES; HEAT; HEME; HEMOGLOBINS; INTESTINAL ABSORPTION; IRON; IRON, DIETARY; LIVER; MALE; MUSCLES; PIGMENTATION; RATS; RATS, WISTAR;

ANIMALIA; KATSUWONUS PELAMIS;

EID: 0038302402     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021246l     Document Type: Article

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