Nonheme iron absorption, apparent iron absorption and hemoglobin regeneration efficiency in anemic and normal rats fed with dietary heme and nonheme iron at various levels
- 1 July 1989
- journal article
- research article
- Published by Elsevier in Nutrition Research
- Vol. 9 (7) , 773-783
- https://doi.org/10.1016/s0271-5317(89)80020-x
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
- Heating and the Distribution of Total and Heme Iron Between Meat and BrothJournal of Food Science, 1988
- Relationship between Absorption of Inorganic and Food Iron in Field StudiesAnnals of Nutrition and Metabolism, 1987
- Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic RatsJournal of Food Science, 1986
- Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic RatsJournal of Food Science, 1985
- Factors affecting the absorption of iron from cerealsBritish Journal of Nutrition, 1984
- Extrinsic tagging in iron bioavailability research: a critical reviewJournal of Agricultural and Food Chemistry, 1983
- Measurement and Content of Nonheme and Total Iron in MuscleJournal of Food Science, 1982
- Iron Absorption from Hemiglobin (Stable Oxidation Product of Hemoglobin) in Relation to the Dose in Subjects with Normal and Depleted Iron StoresAnnals of Nutrition and Metabolism, 1979
- Efficiency of Converting Food Iron into Hemoglobin by the Anemic RatAnnals of Nutrition and Metabolism, 1974
- Absorption of Haemoglobin IronBritish Journal of Haematology, 1957