THE EFFECTS OF ORGANIC-ACIDS, PHYTATES AND POLYPHENOLS ON THE ABSORPTION OF IRON FROM VEGETABLES

被引：375

作者：

GILLOOLY, M

BOTHWELL, TH

TORRANCE, JD

MACPHAIL, AP

DERMAN, DP

BEZWODA, WR

MILLS, W

CHARLTON, RW

MAYET, F

机构：

[1] UNIV WITWATERSRAND,SCH MED,DEPT MED,JOINT UNIV S AFRICAN MRC,IRON & RED CELL METAB UNIT,JOHANNESBURG 2193,SOUTH AFRICA

[2] UNIV NATAL,DEPT MED,DURBAN,SOUTH AFRICA

来源：

BRITISH JOURNAL OF NUTRITION | 1983年 / 49卷 / 03期

关键词：

D O I：

10.1079/BJN19830042

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：331 / 342

页数：12

共 37 条

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[2]

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[3]

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[8] IRON-ABSORPTION FROM MAIZE (ZEA-MAYS) AND SORGHUM (SORGHUM-VULGARE) BEER [J].

DERMAN, DP ;

BOTHWELL, TH ;

TORRANCE, JD ;

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[9]

DERMAN DP, 1980, SCAND J HAEMATOL, V25, P193

[10]

DIEM K, 1970, DOCUMENT GEIGY SCI T

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