Incorporation of absorbed iron from different dietary sources into hemoglobin
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism
Reference50 articles.
1. Iron absorption. IV. The absorption of hemoglobin iron;Turnbull;J Clin Invest,1962
2. Absorption of fortification of iron in bread;Cook;Am J Clin Nutr,1973
3. Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorption;Cook;Am J Clin Nutr,1976
4. Iron metabolism in man;Bothwell,1979
5. Iron absorption in humans: Bovine serum albumin compared with beef muscle and egg white;Hurrell;Am J Clin Nutr,1988
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1. Interactions among iron, calcium, phosphorus and magnesium in the nutritionally iron-deficient rat;Experimental Physiology;1998-11-01
2. Influence of nutritional iron deficiency development on some aspects of iron, copper and zinc metabolism;Laboratory Animals;1998-07-01
3. Iron-Manganese Interactions in the Evolution of Iron Deficiency;Annals of Nutrition and Metabolism;1998
4. Effect of coprophagy on bioavailability of iron from plant foods fed to anemic rats;Plant Foods for Human Nutrition;1992-04
5. Contributions of heme and nonheme iron to human nutrition;Critical Reviews in Food Science and Nutrition;1992-01
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