The bioavailability of iron picolinate is comparable to iron sulfate when fortified into a complementary fruit yogurt: a stable iron isotope study in young women

PURPOSE: A technological gap exists for the iron (Fe) fortification of difficult-to-fortify products, such as wet and acid food products containing polyphenols, with stable and bioavailable Fe. Fe picolinate, a novel food ingredient, was found to be stable over time in this type of matrix. The objec...

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Detalles Bibliográficos
Autores principales: Sabatier, Magalie, Grathwohl, Dominik, Beaumont, Maurice, Groulx, Karine, Guignard, Laurence F., Kastenmayer, Peter, Dubascoux, Stephane, Richoz, Janique, Habeych, Edwin, Zeder, Christophe, Moretti, Diego, Zimmermann, Michael B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230063/
https://www.ncbi.nlm.nih.gov/pubmed/31187261
http://dx.doi.org/10.1007/s00394-019-01989-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230063/
https://www.ncbi.nlm.nih.gov/pubmed/31187261
http://dx.doi.org/10.1007/s00394-019-01989-4

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