Observations on the Mechanism of Iron Absorption
- 1 October 1968
- journal article
- research article
- Published by Elsevier in The American Journal of Clinical Nutrition
- Vol. 21 (10) , 1184-1188
- https://doi.org/10.1093/ajcn/21.10.1184
Abstract
The effect of chelates on the absorption of four types of food iron—wheat, corn, soybeans, and ferritin—has been evaluated. Iron absorption from all foods was decreased by desferrioxamine and increased by ascorbic acid in all but soybeans. Thus, in contrast to hemoglobin, the four food items studied are influenced by the presence and type of complexing substances in the diet.Keywords
This publication has 9 references indexed in Scilit:
- Mechanism of Action of Deferoxaminum on Iron AbsorptionScandinavian Journal of Haematology, 2009
- Absorption of Hemoglobin Iron in Man1Acta Medica Scandinavica, 1967
- Absorption of hemoglobin ironAmerican Journal of Physiology-Legacy Content, 1966
- Nutritive Value of Food IronThe American Journal of Clinical Nutrition, 1965
- EFFECT OF DESFERRIOXAMINE ON IRON ABSORPTIONThe Lancet, 1965
- IRON ABSORPTION. IV. THE ABSORPTION OF HEMOGLOBIN IRON*Journal of Clinical Investigation, 1962
- PLASMA IRON AND IRON‐BINDING CAPACITY LEVELS IN HEALTH AND DISEASE : WITH AN IMPROVED METHOD FOR THE ESTIMATION OF PLASMA IRON CONCENTRATION AND TOTAL IRON‐BINDING CAPACITYAustralasian Annals of Medicine, 1960
- Absorption of Haemoglobin IronBritish Journal of Haematology, 1957
- HEPATORENAL FACTORS IN CIRCULATORY HOMEOSTASISJournal of Biological Chemistry, 1948