Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)

Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (...

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Publicado no:Sci Rep
Main Authors: Dold, Susanne, Zimmermann, Michael B., Jeroense, Frederike, Zeder, Christophe, Habeych, Edwin, Galaffu, Nicola, Grathwohl, Dominik, Tajeri Foman, Jasmin, Merinat, Sylvie, Rey, Brigitte, Sabatier, Magalie, Moretti, Diego
Formato: Artigo
Idioma:Inglês
Publicado em: Nature Publishing Group UK 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7093532/
https://ncbi.nlm.nih.gov/pubmed/32210349
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-62307-1
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