Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)

Bouillon cubes are widely consumed and when fortified with iron could contribute in preventing iron deficiency. We report the development (part I) and evaluation (current part II) of a novel ferric phytate compound to be used as iron fortificant in condiments such as bouillon. Ferric pyrophosphate (...

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Detalles Bibliográficos
Autores principales: Dold, Susanne, Zimmermann, Michael B., Jeroense, Frederike, Zeder, Christophe, Habeych, Edwin, Galaffu, Nicola, Grathwohl, Dominik, Tajeri Foman, Jasmin, Merinat, Sylvie, Rey, Brigitte, Sabatier, Magalie, Moretti, Diego
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093532/
https://www.ncbi.nlm.nih.gov/pubmed/32210349
http://dx.doi.org/10.1038/s41598-020-62307-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093532/
https://www.ncbi.nlm.nih.gov/pubmed/32210349
http://dx.doi.org/10.1038/s41598-020-62307-1

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