Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model

Nutrition Research

Volumn 28, Issue 12, 2008, Pages 851-858

  Pachón, Helena ^a   Stoltzfus, Rebecca J ^a   Glahn, Raymond P ^b  

^a Cornell University ^*  (United States)

^b ROBERT W HOLLEY CENTER FOR AGRICULTURE AND HEALTH   (United States)

Author keywords

Bioavailability; Caco 2 cells; In vitro digestion; Iron uptake; Iron fortified food; Meat

Indexed keywords

IRON;

ARTICLE; BIOAVAILABILITY; BLOOD; CELL STRAIN CACO 2; CEREAL; CHICKEN MEAT; COMPARATIVE STUDY; CONTROLLED STUDY; DIGESTION; FISH MEAT; FOOD AVAILABILITY; FOOD INTAKE; HUMAN; HUMAN CELL; IN VITRO STUDY; IRON TRANSPORT; LIVER; MAIZE; NONHUMAN; PRIORITY JOURNAL; SOYBEAN; SPLEEN; THIGH; WHEAT;

ANIMALS; BIOLOGICAL TRANSPORT; CACO-2 CELLS; CHICKENS; DIGESTION; FLOUR; FOOD, FORTIFIED; HUMANS; IRON; MEAT; TRITICUM;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 59449109203     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2008.09.003     Document Type: Article

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