Green tea or rosemary extract added to foods reduces nonheme-iron absorption-Reference-Cited by-同舟云学术

Green tea or rosemary extract added to foods reduces nonheme-iron absorption

Published:2001-03-01 Issue:3 Volume:73 Page:607-612
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Samman Samir¹,Sandström Brittmarie¹,Toft Maja Bjørndal¹,Bukhave Klaus¹,Jensen Mikael¹,Sørensen Sven S¹,Hansen Marianne¹

Affiliation:

1. From the Research Department of Human Nutrition, LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark; the Human Nutrition Unit, Department of Biochemistry, University of Sydney, Sydney, Australia; the Department of Biochemistry and Nutrition, Technical University of Denmark, Lyngby, Denmark; and the Department of Clinical Physiology and N

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/73/3/607/23963100/607.pdf

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4. Antioxidative constituents of Rosemarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes;Schwarz;Z Lebensm Unters Forsch,1992

5. Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid;Aruoma;Xenobiotica,1992

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