Bioavailability of elemental iron
Selected Abstract
Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area1
ABSTRACT Foods are fortified with elemental forms of iron to reduce iron deficiency. However, the nutritional efficacy of current, commercially produced elemental iron powders has not been verified. We determined the bioavailability of six commercial elemental iron powders and examined how ... November 1, 2003; The Journal of Nutrition
Read the full article with a free-trial membership at HighBeam Research
Related Articles 1.
The Poor Bioavailability of Elemental Iron in Corn Masa Flour Is Not Affected by Disodium EDTA1
2.
Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area1
3.
An Irradiated Electrolytic Iron Fortificant Is Poorly Absorbed by Humans and Is Less Responsive than FeSO^sub 4^ to the Enhancing Effect of Ascorbic Acid1-3
4.
Testing the Fortitude of Iron in Cereals.
5.
59Fe is retained from an elemented 59Fe powder supplement without effects on 65zinc, 47calcium and copper in young pigs
6.
Proposal to shake down protozoans wins top award.
7.
Electrolytic Iron or Ferrous Sulfate Increase Body Iron in Women with Moderate to Low Iron Stores1,2
|
