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Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

  • Published:2018-05 Issue: Volume:68 Page:95-100
  • ISSN:0889-1575
  • Container-title:Journal of Food Composition and Analysis
  • language:en
  • Short-container-title:Journal of Food Composition and Analysis

Author:

Caetano-Silva Maria Elisa,Cilla Antonio,Bertoldo-Pacheco Maria Teresa,Netto Flavia Maria,Alegría Amparo

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Enzymic Hydrolysis of Food Proteins;Adler-Nissen,1986

2. Peptides isolated from in vitro digests of milk enhance iron uptake by Caco-2 cells;Argyri;J. Agric. Food Chem.,2007

3. Milk peptides increase iron dialyzability in water but do not affect DMT-1 expression in Caco-2 cells;Argyri;J. Agric. Food Chem.,2009

4. Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals;Argyri;Food Chem.,2011

5. The chemistry of ferrous bis-glycinate chelate;Ashmead;Archivos Latinoamericanos de Nutrición,2001
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