Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model-Reference-Cited by-同舟云学术

Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model

Published:2021-07-15 Issue:8 Volume:86 Page:3480-3491
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jyrwa Yvette Wilda¹,Yaduvanshi Puneeta Singh¹,Sinha Gourav Ranjan²,Dwarapudi Srinivas²,Madhari Radhika S¹,Boiroju Naveen Kumar¹,Pullakhandam Raghu¹^ORCID,Palika Ravindranadh¹^ORCID

Affiliation:

1. Jamai‐Osmania ICMR‐National Institute of Nutrition Telangana India

2. TATA Steel India Ltd Research and Development Division Jamshedpur India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15828

Reference44 articles.

1. Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments

2. Smaller iron particle size improves bioavailability of hydrogen-reduced iron–fortified bread

3. Caco-2 Cells Can Be Used to Assess Human Iron Bioavailability from a Semipurified Meal

4. Efficacy of wheat-based biscuits fortified with microcapsules containing ferrous sulfate and potassium iodate or a new hydrogen-reduced elemental iron: a randomised, double-blind, controlled trial in Kuwaiti women

5. Absorption of ‘fortification’ iron

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