Iron absorption from wheat flour: effects of lemonade and chamomile infusion

Nutrition

Volumn 23, Issue 4, 2007, Pages 296-300

  Olivares, Manuel ^a   Pizarro, Fernando ^a   Hertrampf, Eva ^a   Fuenmayor, Guillermo ^b,c   Estévez, Edmundo ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSIDAD CENTRAL DEL ECUADOR   (Ecuador)

^c Instituto de Ciencia y Tecnología   (Ecuador)

Author keywords

Ascorbic acid; Citric acid; Ferrous sulfate; Iron absorption; Wheat flour

Indexed keywords

CHAMOMILE; FERROUS SULFATE; IRON;

ADULT; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEMALE; FLOUR; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; IRON ABSORPTION; LEMON JUICE; NORMAL HUMAN; PRIORITY JOURNAL; TEST MEAL; WHEAT;

ACETIC ACID; ADULT; ANEMIA, IRON-DEFICIENCY; ASCORBIC ACID; BEVERAGES; BIOLOGICAL AVAILABILITY; CHAMOMILE; CROSS-OVER STUDIES; FEMALE; FERROUS COMPOUNDS; FLOUR; FOOD, FORTIFIED; HUMANS; INTESTINAL ABSORPTION; IRON RADIOISOTOPES; IRON, DIETARY; MIDDLE AGED; PLANT EXTRACTS; TRITICUM;

TRITICUM AESTIVUM;

EID: 34047117730     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2006.04.014     Document Type: Article

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