Effects of dietary zinc levels, phytic acid and resistant starch on zinc bioavailability in rats

European Journal of Nutrition

Volumn 44, Issue 6, 2005, Pages 384-391

  Yonekura, Lina ^a,b   Suzuki, Hiroo ^a,c  

^a KAGAWA UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Kochi Gakuen College   (Japan)

Author keywords

Fermentation; Magnesium; Phytic acid; Rat; Resistant starch; Zinc bioavailability

Indexed keywords

CELLULOSE; PHYTATE; PHYTIC ACID; STARCH; ZINC;

ABSORPTION; ARTICLE; BIOAVAILABILITY; CECUM; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIET; FEMUR; FERMENTATION; FIBER; MALE; NONHUMAN; RAT; RAT STRAIN; SMALL INTESTINE; ZINC DEFICIENCY;

ANIMALS; BIOLOGICAL AVAILABILITY; CECUM; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; HYDROGEN-ION CONCENTRATION; INTESTINAL ABSORPTION; MALE; PHYTIC ACID; RANDOM ALLOCATION; RATS; RATS, WISTAR; SOLUBILITY; STARCH; WEIGHT GAIN; ZINC;

RATTUS NORVEGICUS;

EID: 24644485264     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00394-004-0540-9     Document Type: Article

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