Iron bioavailability in fortified fruit beverages using ferritin synthesis by Caco-2 cells

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8699-8703

  Cilla, Antonio ^a   Perales, Sara ^a   Lagarda, Maria J ^a   Barbera, Reyes ^a   Farre, Rosaura ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Caco 2 cells; Ferritin; Fruit beverages; In vitro digestion; Iron bioavailability

Indexed keywords

FERRITIN; IRON; ZINC;

ANIMAL; ARTICLE; BEVERAGE; BIOAVAILABILITY; BIOSYNTHESIS; CELL STRAIN CACO 2; DIET SUPPLEMENTATION; ENZYME LINKED IMMUNOSORBENT ASSAY; FRUIT; HUMAN; METABOLISM; MILK;

ANIMALS; BEVERAGES; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; ENZYME-LINKED IMMUNOSORBENT ASSAY; FERRITINS; FOOD, FORTIFIED; FRUIT; HUMANS; IRON; MILK; ZINC;

EID: 53649111180     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801671e     Document Type: Article

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