Influence of food ingredients on iron availability

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2000 English Publisher:WileyJournal:BioFactors, volume 12, pages 59-64 (issn: 0951-6433, eissn: 1872-8081,

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Authors: H, Tsuchita; N, Manabe; S, Saito;

doi: 10.1002/biof.5520120110

pmid: 11216507

Influence of food ingredients on iron availability

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Abstract

Hiroshi Tsuchita, Noboru Manabe and Shinichi Saito aNutritional Science Research Institute, Meiji Milk Products Co. Ltd., 1-21-3 Sakaecho, Higashimurayama, Tokyo 189-8530, Japan bLaboratory of Anatomy and Cell Biology, Department of Animal Sciences, Kyoto University, Kitashirakawaoiwaketyo Sakyoku, Kyoto 606-8502, Japan cInstitute of Health and Sport Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8574, Japan

Related Organizations

Kyoto University
Japan
University of Tsukuba
Japan

Keywords

Anemia, Iron-Deficiency, Chemical Phenomena, Chemistry, Physical, Iron, Biological Availability, Nutritional Status, Diet, Food, Animals, Humans

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