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Journal Abstract Search

275 related items for PubMed ID: 10958812

  • 1. Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols.
    Layrisse M, García-Casal MN, Solano L, Barón MA, Arguello F, Llovera D, Ramírez J, Leets I, Tropper E.
    J Nutr; 2000 Sep; 130(9):2195-9. PubMed ID: 10958812
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  • 2. New property of vitamin A and beta-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption.
    Layrisse M, García-Casal MN, Solano L, Barón MA, Arguello F, Llovera D, Ramírez J, Leets I, Tropper E.
    Arch Latinoam Nutr; 2000 Sep; 50(3):243-8. PubMed ID: 11347293
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  • 3. Iron bis-glycine chelate competes for the nonheme-iron absorption pathway.
    Pizarro F, Olivares M, Hertrampf E, Mazariegos DI, Arredondo M, Letelier A, Gidi V.
    Am J Clin Nutr; 2002 Sep; 76(3):577-81. PubMed ID: 12198002
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  • 4. Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA.
    Mendoza C, Viteri FE, Lönnerdal B, Raboy V, Young KA, Brown KH.
    Am J Clin Nutr; 2001 Jan; 73(1):80-5. PubMed ID: 11124754
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  • 5. In Haitian women and preschool children, iron absorption from wheat flour-based meals fortified with sodium iron EDTA is higher than that from meals fortified with ferrous fumarate, and is not affected by Helicobacter pylori infection in children.
    Herter-Aeberli I, Eliancy K, Rathon Y, Loechl CU, Marhône Pierre J, Zimmermann MB.
    Br J Nutr; 2017 Aug; 118(4):273-279. PubMed ID: 28875866
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  • 13. Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and phytates on nonheme-iron absorption.
    Siegenberg D, Baynes RD, Bothwell TH, Macfarlane BJ, Lamparelli RD, Car NG, MacPhail P, Schmidt U, Tal A, Mayet F.
    Am J Clin Nutr; 1991 Feb; 53(2):537-41. PubMed ID: 1989423
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  • 14. In vitro iron availability from iron-fortified whole-grain wheat flour.
    Kloots W, Op den Kamp D, Abrahamse L.
    J Agric Food Chem; 2004 Dec 29; 52(26):8132-6. PubMed ID: 15612807
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  • 15. Iron bioavailability from fresh cheese fortified with iron-enriched yeast.
    Sabatier M, Egli I, Hurrell R, Hoppler M, Gysler C, Georgeon S, Mukherje R, Richon PA, Vigo M, Foman JT, Zeder C, Schaffer-Lequart C.
    Eur J Nutr; 2017 Jun 29; 56(4):1551-1560. PubMed ID: 27029918
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  • 17. Bioavailability of iron glycine as a fortificant in infant foods.
    Fox TE, Eagles J, Fairweather-Tait SJ.
    Am J Clin Nutr; 1998 Apr 29; 67(4):664-8. PubMed ID: 9537613
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  • 18. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas.
    Hernández M, Sousa V, Villalpando S, Moreno A, Montalvo I, López-Alarcón M.
    J Am Coll Nutr; 2006 Feb 29; 25(1):20-5. PubMed ID: 16522928
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