Absorption by Rats of Iron in Wine.
- 1 October 1964
- journal article
- research article
- Published by Frontiers Media SA in Experimental Biology and Medicine
- Vol. 117 (1) , 54-56
- https://doi.org/10.3181/00379727-117-29494
Abstract
Summary Absorption of iron from water, wine, and other alcoholic beverages administered by gastric tube to fasting rats was studied using Fe-59 and whole body counting. Wine was prepared from grapes grown to contain ferrous sulfate Fe-59 and Fe-55, and ferrous sulfate Fe-59 was added to commercially obtained wines. Absorption of iron was similar from tap water, wine and other alcoholic beverages.Keywords
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