Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells
Author:
Affiliation:
1. Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801671e
Reference34 articles.
1. Iron availability: An updated review
2. Nutrional aspect of zinc availability
3. Micronutrient interactions: effects on absorption and bioavailability
4. Availability of iron from milk-based formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialysability) and uptake and transport by Caco-2 cells
5. Optimisation of in vitro measurement of available iron from different fortificants in citric fruit juices
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