Proanthocyanidins Inhibit Iron Absorption from Soybean (Glycine max) Seed Ferritin in Rats with Iron Deficiency Anemia
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-011-0240-6.pdf
Reference27 articles.
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2. WHO/FAO (2006) Guidelines on Food Fortification with Micronutrients. Geneva.
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4. Kapanidis AN, Lee TC (1996) Heating cruciferous vegetables increases in vitro dialyzability of intrinsic and extrinsic iron. J Food Sci 60(1):128–131
5. Nkunzimana J, Zee JA, Turgeon-O’Brien H, Marin J (1996) Potential iron bioavailability in usual diets of the imbo region of Burundi. J Agric Food Chem 44(11):3591–3594
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