Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble iron content in carrot juice

British Journal of Nutrition

Volumn 96, Issue 4, 2006, Pages 705-711

  Bergqvist, Sharon W ^a   Andlid, Thomas ^a   Sandberg, Ann Sofie ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Caco 2 cells; Iron absorption; Iron redox state; Lactic acid fermentation

Indexed keywords

COPPER; IRON; LACTIC ACID; MANGANESE; ZINC; MAGNESIUM;

ARTICLE; CARROT; CELL STRAIN CACO 2; CONTROLLED STUDY; FERMENTATION MEDIUM; FOOD COMPOSITION; HUMAN; HUMAN CELL; IN VITRO STUDY; IRON ABSORPTION; IRON TRANSPORT; LACTOBACILLUS; LEUCONOSTOC MESENTEROIDES; NONHUMAN; SIMULATION; SOLUBILITY; BEVERAGE; BIOAVAILABILITY; CHEMISTRY; FERMENTATION; IRON INTAKE; LEUCONOSTOC; METABOLISM; OXIDATION REDUCTION REACTION; PHYSIOLOGY;

DAUCUS CAROTA; LACTOBACILLUS PENTOSUS; LEUCONOSTOC MESENTEROIDES;

BEVERAGES; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; DAUCUS CAROTA; FERMENTATION; HUMANS; IRON, DIETARY; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; MAGNESIUM; OXIDATION-REDUCTION; SOLUBILITY; ZINC;

EID: 33947513936     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20061905     Document Type: Article

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