Iron-polyphenol interaction reduces iron bioavailability in fortified tea: Competing complexation to ensure iron bioavailability

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Dueik, V ^a,b   Chen, B K ^b   Diosady, L L ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF TORONTO   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; IRON;

COMPLEX FORMATIONS; COMPLEXING AGENTS; IRON BIOAVAILABILITY; IRON CONCENTRATIONS; IRON FORTIFICATION; OFF-FLAVOURS; TEA POLYPHENOLS; TECHNICAL CHALLENGES;

IRON COMPOUNDS;

EID: 85025447364     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/1805047     Document Type: Article

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