Bioavailability of a heme-iron concentrate product added to chocolate biscuit filling in adolescent girls living in a rural area of Mexico

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  González Rosendo, Guillermina ^a   Polo, Javier ^b   Rodríguez Jerez, José Juan ^a,c   Puga Díaz, Rubén ^a   Reyes Navarrete, Eduardo G ^a   Quintero Gutiérrez, Adrián G ^a  

^a Centro de Desarrollo de Productos Bióticos Del Instituto Politeócnico Nacional   (Mexico)

^b SA Granollers   (Spain)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Adolescent girls; Food fortification; Heme iron; Iron absorption; Iron availability

Indexed keywords

HEME; HEMOGLOBIN; IRON;

ADOLESCENT; ANIMAL; ARTICLE; BIOAVAILABILITY; BLOOD; BLOOD EXAMINATION; CHEMISTRY; CHILD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET SUPPLEMENTATION; DOUBLE BLIND PROCEDURE; FEMALE; FOOD HANDLING; HUMAN; IRON DEFICIENCY ANEMIA; ISOLATION AND PURIFICATION; METHODOLOGY; MEXICO; RANDOMIZED CONTROLLED TRIAL; RURAL POPULATION; SWINE; ANALYSIS; ANEMIA, IRON-DEFICIENCY; PROCEDURES;

ADOLESCENT; ANEMIA, IRON-DEFICIENCY; ANIMALS; BIOLOGICAL AVAILABILITY; CHILD; DOUBLE-BLIND METHOD; FEMALE; FOOD HANDLING; FOOD, FORTIFIED; HEMATOLOGIC TESTS; HEME; HEMOGLOBINS; HUMANS; IRON; MEXICO; RURAL POPULATION; SUS SCROFA;

SUIDAE; THEOBROMA CACAO;

EID: 77953886341     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01523.x     Document Type: Article

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