Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)

British Journal of Nutrition

Volumn 95, Issue 4, 2006, Pages 721-726

  Pynaert, Ilse ^a   Armah, Charlotte ^b   Fairweather Tait, Susan ^b   Kolsteren, Patrick ^a,c   van Camp, John ^a   De Henauw, Stefaan ^a,d  

^a GHENT UNIVERSITY   (Belgium)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c INSTITUTE OF TROPICAL MEDICINE   (Belgium)

^d UNIVERSITY COLLEGE GHENT   (Belgium)

Author keywords

Bioavailability; Caco 2 cells; Complementary food; Iron; Solubility

Indexed keywords

IRON;

ARTICLE; BABY FOOD; BIOAVAILABILITY; CELL STRAIN CACO 2; CELL TRANSPORT; CONTROLLED STUDY; HUMAN; HUMAN CELL CULTURE; IN VITRO STUDY; INFANT; INTERMETHOD COMPARISON; IRON METABOLISM; IRON TRANSPORT; SOLUBILITY; TANZANIA;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HUMANS; INFANT; INFANT FOOD; IRON, DIETARY; NUTRITIVE VALUE; SOLUBILITY;

EID: 33646445181     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20051722     Document Type: Article

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