Development of an in vitro Caco-2 cell model system to measure iron availability from foods and meals-Reference-Cited by-同舟云学术

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Development of an in vitro Caco-2 cell model system to measure iron availability from foods and meals

Published:2010 Issue:OCE1 Volume:69 Page:
ISSN:0029-6651
Container-title:Proceedings of the Nutrition Society
language:en
Short-container-title:Proc. Nutr. Soc.

Author:

Thompson B. A. V.,Al Mutairi S.,Sharp P. A.,Elliott R. M.,Fairweather-Tait S. J.

Publisher

Cambridge University Press (CUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference6 articles.

1. Egg Yolk Protein and Egg Yolk Phosvitin Inhibit Calcium, Magnesium, and Iron Absorptions in Rats

2. Iron Metabolism

3. Iron and Ascorbic Acid: Proposed Fortification Levels and Recommended Iron Compounds

4. Eggs and Iron Absorption

5. Caco-2 Cell Ferritin Formation Predicts Nonradiolabeled Food Iron Availability in an In Vitro Digestion/Caco-2 Cell Culture Model

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1. Influence of molecular weight on intracellular antioxidant activity of invasive silver carp ( Hypophthalmichthys molitrix ) protein hydrolysates;Journal of Functional Foods;2015-10

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