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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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| Main Authors: | , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
2007
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| 主題: | |
| 在線閱讀: | 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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