Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings

Seasonings and condiments can be candidate vehicles for micronutrient fortification if consumed consistently and if dietary practices ensure bioavailability of the nutrient. In this review, we identify factors that may affect the bioavailability of iron, vitamin A, zinc, and folic acid when added to...

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Detalles Bibliográficos
Autores principales: Degerud, Eirik M., Manger, Mari Skar, Strand, Tor A., Dierkes, Jutta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5019242/
https://www.ncbi.nlm.nih.gov/pubmed/26469774
http://dx.doi.org/10.1111/nyas.12947

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5019242/
https://www.ncbi.nlm.nih.gov/pubmed/26469774
http://dx.doi.org/10.1111/nyas.12947

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