Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 885-891

  Lobo, Alexandre Rodrigues ^a   Cocato, Maria Lucia ^a   Borelli, Primavera ^a   Gaievski, Eduardo H S ^a   Crisma, Amanda R ^a   Nakajima, Karina ^a   Nakano, Eduardo Y ^b   Colli, Célia ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF BRASILIA   (Brazil)

Author keywords

Inulin type fructans; Iron bioavailability; Rats; Short chain fatty acids; Yacon flour

Indexed keywords

FERROUS SULPHATE; FRUCTANS; IRON BIOAVAILABILITY; RAFTILOSE; SHORT-CHAIN FATTY ACIDS; WISTAR RAT; YACON FLOUR;

BIOCHEMISTRY; FATTY ACIDS; FERMENTATION; IRON; NUTRITION; POLYSACCHARIDES;

RATS;

FERRIC PYROPHOSPHATE; FRUCTAN; IRON; RAFTILOSE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIET; FLOUR; FOOD INTAKE; HEMATOLOGICAL PARAMETERS; IRON DEFICIENCY; MALE; NONHUMAN; RAT; SMALLANTHUS SONCHIFOLIUS; TUBER (GENUS); WEIGHT GAIN;

POLYMNIA SONCHIFOLIA; RATTUS; RATTUS NORVEGICUS; SMALLANTHUS SONCHIFOLIUS;

EID: 78751591208     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.067     Document Type: Article

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