High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women

BACKGROUND: It is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition o...

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Detalles Bibliográficos
Autores principales: Eilander, Ans, Funke, Olumakaiye M, Moretti, Diego, Zimmermann, Michael B, Owojuyigbe, Temilola O, Blonk, Cor, Murray, Peter, Duchateau, Guus S
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2019
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6499105/
https://www.ncbi.nlm.nih.gov/pubmed/31004134
http://dx.doi.org/10.1093/jn/nxz003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6499105/
https://www.ncbi.nlm.nih.gov/pubmed/31004134
http://dx.doi.org/10.1093/jn/nxz003

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