Relative bioavailability of iron in bangladeshi traditional meals prepared with iron-fortified Lentil Dal

Nutrients

Volumn 10, Issue 3, 2018, Pages

  Podder, Rajib ^a   Dellavalle, Diane M ^b   Tyler, Robert T ^a   Glahn, Raymond P ^c   Tako, Elad ^c   Vandenberg, Albert ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b MARYWOOD UNIVERSITY   (United States)

^c ROBERT W HOLLEY CENTER FOR AGRICULTURE AND HEALTH   (United States)

Author keywords

Bangladesh; Bioavailability; Fortification; Iron; Lentil

Indexed keywords

FERRITIN; IRON; PHYTIC ACID; EDETIC ACID; FE(III)-EDTA; FERRIC ION;

ARTICLE; BANGLADESH; BIOAVAILABILITY; CACO-2 CELL LINE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FORTIFIED FOOD; HUMAN; HUMAN CELL; IRON DEFICIENCY; LENTIL; MEAL; NUTRITIONAL ASSESSMENT; ANALYSIS; COMPARATIVE STUDY; COOKING; DIET; DIETARY REFERENCE INTAKE; ETHNOLOGY; INTESTINE; INTESTINE ABSORPTION; METABOLISM; NUTRITIONAL STATUS; NUTRITIONAL VALUE;

BANGLADESH; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; COOKING; DIET; EDETIC ACID; FERRIC COMPOUNDS; FERRITINS; FOOD, FORTIFIED; HUMANS; INTESTINAL ABSORPTION; INTESTINES; LENS PLANT; NUTRITIONAL STATUS; NUTRITIVE VALUE; PHYTIC ACID; RECOMMENDED DIETARY ALLOWANCES;

EID: 85044326994     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10030354     Document Type: Article

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