Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects

British Journal of Nutrition

Volumn 101, Issue 1, 2009, Pages 79-85

  García Casal, Maria N ^a   Ramírez, José ^a   Leets, Irene ^a   Pereira, Ana C ^a   Quiroga, Maria F ^a  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Algae; Antioxidant capacity; Iron bioavailability; Maize; Polyphenols; Wheat

Indexed keywords

ANTIOXIDANT; GALLIC ACID; IRON; IRON 55; IRON 59; NATURAL PRODUCT; POLYPHENOL;

ADULT; ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; DOUGH; DRUG ABSORPTION; DRUG BIOAVAILABILITY; DRUG BLOOD LEVEL; DRUG IDENTIFICATION; DRUG ISOLATION; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; HUMAN; IRON ABSORPTION; IRON DEFICIENCY ANEMIA; MAIZE; MAJOR CLINICAL STUDY; MALE; NONHUMAN; NUTRITIONAL VALUE; PORPHYRA; QUALITATIVE ANALYSIS; SARGASSUM; SPECIES DIFFERENCE; ULVA; WHEAT;

ADULT; ALGAE; ANTHROPOMETRY; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; BREAD; FEMALE; FLAVONOIDS; FLOUR; FOOD, FORTIFIED; HUMANS; IRON, DIETARY; MALE; MIDDLE AGED; PHENOLS; PORPHYRA; SARGASSUM; ULVA; YOUNG ADULT;

ALGAE; PORPHYRA SP.; SARGASSUM SP.; TRITICUM AESTIVUM; ULVA; ZEA MAYS;

EID: 57349107732     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114508994757     Document Type: Article

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