Prebiotics increase heme iron bioavailability and do not affect non-heme iron bioavailability in humans-Reference-Cited by-同舟云学术

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Prebiotics increase heme iron bioavailability and do not affect non-heme iron bioavailability in humans

Published:2017 Issue:5 Volume:8 Page:1994-1999
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Weinborn Valerie¹²³³⁴^ORCID,Valenzuela Carolina⁵⁶⁷⁸^ORCID,Olivares Manuel⁹¹⁰⁶⁷⁸,Arredondo Miguel⁹¹⁰⁶⁷⁸,Weill Ricardo¹¹¹²¹³,Pizarro Fernando⁹¹⁰⁶⁷⁸

Affiliation:

1. Department of Food Science and Technology

2. University of California

3. Davis

4. USA

5. Faculty of Veterinary and Animal Sciences

6. University of Chile

7. Santiago

8. Chile

9. Micronutrients Laboratory

10. Institute of Nutrition and Food Technology (INTA)

11. Danone Argentina

12. PI. 14 Buenos Aires

13. Argentina

Abstract

The aim of this study was to establish the effect of a prebiotic mix on iron bioavailability.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01833E

Reference43 articles.

1. Heme, an Essential Nutrient from Dietary Proteins, Critically Impacts Diverse Physiological and Pathological Processes

2. Pathways of Iron Absorption

3. Contributions of heme and nonheme iron to human nutrition

4. Iron Deficiency Anemia

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