Comparative analysis of influence of promoters and inhibitors on in vitro available iron using two methods

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 7-8, 2006, Pages 559-569

  Lakshmi, A Jyothi ^a   Gupta, Sheetal ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Dialyzable iron; Ferrous sulfate; Ionizable iron; Organic acids; Oxalates; Phytates; Tannins

Indexed keywords

ASCORBIC ACID; CALCIUM CARBONATE; CALCIUM OXALATE; CITRIC ACID; FERROUS SULFATE; FOOD ADDITIVE; IRON; MALEIC ACID; OXALIC ACID; PHYTATE; TANNIN; TARTARIC ACID;

ARTICLE; BIOAVAILABILITY; CONCENTRATION RESPONSE; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; IN VITRO STUDY; INTERMETHOD COMPARISON; IRON ABSORPTION; NUTRITIONAL SCIENCE;

ASCORBIC ACID; CALCIUM CARBONATE; CALCIUM OXALATE; CITRIC ACID; DIALYSIS; DIETARY SUPPLEMENTS; DIGESTION; FERROUS COMPOUNDS; HUMANS; IRON; MALEATES; MODELS, BIOLOGICAL; OXALIC ACID; PHYTIC ACID; TANNINS; TARTRATES;

EID: 33845387493     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09515070601043328     Document Type: Article

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