A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives

The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutritional intervention with diets supplemented with a 7...

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Detalles Bibliográficos
Autores principales: Rogaska, Anna, Reguła, Julita, Suliburska, Joanna, Krejpcio, Zbigniew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764289/
https://www.ncbi.nlm.nih.gov/pubmed/33322653
http://dx.doi.org/10.3390/foods9121853

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764289/
https://www.ncbi.nlm.nih.gov/pubmed/33322653
http://dx.doi.org/10.3390/foods9121853

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