Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings

Annals of the New York Academy of Sciences

Volumn 1357, Issue 1, 2015, Pages 29-42

  Degerud, Eirik M ^a   Manger, Mari Skar ^b   Strand, Tor A ^a,c   Dierkes, Jutta ^a  

^a UNIVERSITY OF BERGEN   (Norway)

^b GC Rieber Compact AS   (Norway)

^c INNLANDET HOSPITAL TRUST   (Norway)

Author keywords

Bioavailability; Condiments; Folate; Folic acid; Iron; Seasonings; Vitamin A; Zinc

Indexed keywords

CITRIC ACID; EDETIC ACID; FERROUS FUMARATE; FERROUS SULFATE; FOLIC ACID; IRON; PALMITIC ACID; RETINOL; RETINOL ACETATE; SODIUM CHLORIDE; SODIUM IRON ETHYLENEDIAMINETETRAACETIC; TRACE ELEMENT; UNCLASSIFIED DRUG; ZINC; IRON INTAKE;

ARTICLE; BIOAVAILABILITY; CHEMICAL COMPOSITION; CONDIMENT; DIET SUPPLEMENTATION; FISH; FOOD; HUMAN; MEAL; NONHUMAN; NUTRITIONAL STATUS; PHYSICAL CHEMISTRY; SEASONING; SOY SAUCE; ADMINISTRATION AND DOSAGE; ANALYSIS; ANIMAL; FORTIFIED FOOD; IRON INTAKE; METABOLISM; NUTRITIONAL VALUE; SPICE;

ANIMALS; CONDIMENTS; FOLIC ACID; FOOD, FORTIFIED; HUMANS; IRON, DIETARY; MICRONUTRIENTS; NUTRITIVE VALUE; SPICES; VITAMIN A; ZINC;

EID: 84958866509     PISSN: 00778923     EISSN: 17496632     Source Type: Journal    
DOI: 10.1111/nyas.12947     Document Type: Article

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