Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread-Reference-Cited by-同舟云学术

Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread

Published:2006-10-01 Issue:4 Volume:84 Page:830-834
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Pizarro Fernando¹,Olivares Manuel¹,Hertrampf Eva¹,Nuñez Silvia¹,Tapia Marcelo¹,Cori Héctor¹,de Romana Daniel Lopez¹

Affiliation:

1. From the Institute of Nutrition and Food Technology (INTA) of Universidad de Chile, Santiago, Chile (FP, MO, EH, SN, MT, and DLdR); the US Department of Health and Human Services, Washington, DC (FP, MO, EH, SN, MT, and DLdR); and DSM Nutritional Products Ltd, Basel, Switzerland (HC)

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/84/4/830/23891055/znu01006000830.pdf

Reference36 articles.

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2. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate;Hallberg;Am J Clin Nutr,1989

3. Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups;Brune;J Nutr,1992

4. Absorption of fortification iron in bread;Cook;Am J Clin Nutr,1973

5. Iron absorption from fortified flat breads;el Guindi;Br J Nutr,1988

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