Ferritin-iron is released during boiling and in vitro gastric digestion

Journal of Nutrition

Volumn 138, Issue 5, 2008, Pages 878-884

  Hoppler, Matthias ^a   Schönbächler, Andrea ^a   Meile, Leo ^a   Hurrell, Richard F ^a   Walczyk, Thomas ^b  

^a ETH ZURICH   (Switzerland)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

FERRITIN; IRON; PEPSIN A; PLANT EXTRACT; POLYPHENOL; EDETIC ACID; RECOMBINANT PROTEIN;

ARTICLE; BEAN; BIOAVAILABILITY; COOKING; DIGESTION; ESCHERICHIA COLI; FOOD BIOTECHNOLOGY; GEL PERMEATION CHROMATOGRAPHY; IN VITRO STUDY; IRON KINETICS; LEGUME; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SECRETION; PROTEUS VULGARIS; SOYBEAN; STOMACH PH; ANIMAL; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; ENZYMOLOGY; GENE EXPRESSION; GENETICS; HEAT; KINETICS; METABOLISM; STOMACH ACID; STOMACH MUCOSA; SWINE;

ESCHERICHIA COLI; GLYCINE MAX; PHASEOLUS VULGARIS; PISUM SATIVUM;

ANIMALS; BIOLOGICAL AVAILABILITY; DIGESTION; DRUG STABILITY; EDETIC ACID; ESCHERICHIA COLI; FABACEAE; FERRITINS; FOOD, FORTIFIED; GASTRIC ACID; GASTRIC MUCOSA; GENE EXPRESSION; HEAT; HYDROGEN-ION CONCENTRATION; IRON; KINETICS; PEPSIN A; PHASEOLUS; RECOMBINANT PROTEINS; SWINE;

EID: 42449088037     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/138.5.878     Document Type: Article

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