Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 141-148

  García Nebot, Maria José ^a   Alegría, Amparo ^a   Barberá, Reyes ^a   Clemente, Gonzalo ^b   Romero, Fernando ^c  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c Instituto Hero Baby de Nutrición Infantil Alcantarilla   (Spain)

Author keywords

Caco 2 cells; Caseinophosphopeptides; Fruit beverages; Iron bioavailability; Milk; Simulated gastrointestinal digestion

Indexed keywords

CASEIN; FERROUS SULFATE; PHOSPHOPEPTIDE; ZINC SULFATE;

APRICOT; ARTICLE; BEVERAGE; BIOAVAILABILITY; CELL STRAIN CACO 2; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIGESTION; FRUIT; FRUIT JUICE; GRAPE; HUMAN; HUMAN CELL; IRON DEFICIENCY ANEMIA; IRON TRANSPORT; MILK; ORANGE (FRUIT);

PRUNUS ARMENIACA; VITACEAE;

EID: 70349832745     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.005     Document Type: Article

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