Phytic acid and iron absorption

被引:0
|
作者
McCance, RA
Edgecombe, CN
Widdowson, EM
机构
来源
LANCET | 1943年 / 2卷
关键词
D O I
暂无
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
引用
收藏
页码:126 / 128
页数:3
相关论文
共 50 条
  • [1] Phytic acid and iron absorption
    不详
    LANCET, 1942, 1 : 595 - 595
  • [2] Phytic acid degradation as a means of improving iron absorption
    Hurrell, RF
    INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH, 2004, 74 (06) : 445 - 452
  • [3] Iron absorption and the iron binding and anti-oxidant properties of phytic acid
    Minihane, AM
    Rimbach, G
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2002, 37 (07): : 741 - 748
  • [4] THE EFFECT OF POLYPHENOLS AND PHYTIC ACID FROM PHASEOLUS VULGARIS ON HUMAN IRON ABSORPTION
    Petry, Nicolai
    Egli, Ines
    Hurrell, Richard
    ANNALS OF NUTRITION AND METABOLISM, 2009, 55 : 370 - 370
  • [5] Degradation of phytic acid in cereal porridges improves iron absorption by human subjects
    Hurrell, RF
    Reddy, MB
    Juillerat, MA
    Cook, JD
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 2003, 77 (05): : 1213 - 1219
  • [6] Enhanced iron absorption from cereal and legume grains by phytic acid degradation
    Hurrell, RF
    BIOACTIVE COMPOUNDS IN FOODS: EFFECTS OF PROCESSING AND STORAGE, 2002, 816 : 117 - 129
  • [7] Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation
    Hurrell, R.F.
    ACS Symposium Series, 2002, 816 : 117 - 129
  • [8] Enhanced iron absorption from cereal and legume foods by phytic-acid degradation.
    Hurrell, RF
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 219 : U54 - U54
  • [9] Effect of genetically modified, low-phytic acid maize on absorption of iron from tortillas
    Mendoza, C
    Viteri, FE
    Lönnerdal, B
    Young, KA
    Raboy, V
    Brown, KH
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 1998, 68 (05): : 1123 - 1127
  • [10] Behaviour of phytic acid in the presence of iron(II) and iron(III)
    Quirrenbach, Hanna Raquel
    Kanumfre, Francieli
    Rosso, Neiva Deliberali
    Carvalho Filho, Marco Aurelio
    CIENCIA E TECNOLOGIA DE ALIMENTOS, 2009, 29 (01): : 24 - 32