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Effects of dietary factors on iron uptake from ferritin in Caco-2 cells
Biofortification of staple foods with iron (Fe) in the form of ferritin (Ft) is now possible, both by conventional plant breeding methods and transgenic approaches. Ferritin-iron (Ft-Fe) from plants and animals is absorbed well (25-30%) by human subjects, but little is known about dietary factors af...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2007
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2265087/ https://ncbi.nlm.nih.gov/pubmed/17509858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jnutbio.2007.02.001 |
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