The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women

PURPOSE: A technological gap exists for the iron (Fe) fortification of difficult-to-fortify products, such as wet and acid food products containing polyphenols, with stable and bioavailable Fe. Fe picolinate, a novel food ingredient, was found to be stable over time in this type of matrix. The objec...

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Veröffentlicht in:Eur J Nutr
Hauptverfasser: Sabatier, Magalie, Grathwohl, Dominik, Beaumont, Maurice, Groulx, Karine, Guignard, Laurence F., Kastenmayer, Peter, Dubascoux, Stephane, Richoz, Janique, Habeych, Edwin, Zeder, Christophe, Moretti, Diego, Zimmermann, Michael B.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer Berlin Heidelberg 2019
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Original Contribution
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7230063/
https://ncbi.nlm.nih.gov/pubmed/31187261
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00394-019-01989-4
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