Advantages and limitations of iron amino acid chelates as iron fortificants

被引：40

作者：

Allen, LH ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Nutr, Program Int Nutr, Davis, CA 95616 USA

来源：

NUTRITION REVIEWS | 2002年 / 60卷 / 07期

关键词：

D O I：

10.1301/002966402320285047

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：S18 / S21

页数：4

共 7 条

[1] Toddlers' acceptance of whole maize meal porridge fortified with Ferrous Bisglycinate [J].

Bovell-Benjamin, AC ;

Allen, LH ;

Guinard, JX .

FOOD QUALITY AND PREFERENCE, 1999, 10 (02) :123-128

[2] Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA [J].

Bovell-Benjamin, AC ;

Allen, LH ;

Frankel, EN ;

Guinard, JX .

JOURNAL OF FOOD SCIENCE, 1999, 64 (02) :371-376

[3]

Bovell-Benjamin AC, 2000, AM J CLIN NUTR, V71, P1563

[4] Bioavailability of iron glycine as a fortificant in infant foods [J].

Fox, TE ;

Eagles, J ;

Fairweather-Tait, SJ .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1998, 67 (04) :664-668

[5] Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols [J].

Layrisse, M ;

García-Casal, MN ;

Solano, L ;

Barón, MA ;

Arguello, F ;

Llovera, D ;

Ramírez, J ;

Leets, I ;

Tropper, E .

JOURNAL OF NUTRITION, 2000, 130 (09) :2195-2199

[6]

Marchetti Mario, 2000, Journal of Food Composition and Analysis, V13, P875, DOI 10.1006/jfca.2000.0917

[7] Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans [J].

Olivares, M ;

Pizarro, F ;

Pineda, O ;

Name, JJ ;

Hertrampf, E ;

Walter, T .

JOURNAL OF NUTRITION, 1997, 127 (07) :1407-1411

← 1 →