Novel Mechanism of Ascorbic Acid on Iron Absorption and Evaluation of Iron Bioavailability of Some Commercial Food Products Using Caco-2 Cells.
碩士 === 國立臺灣大學 === 微生物與生化學研究所 === 93 === Iron deficiency is a nutritional disorder in our country. This high prevalence of iron deficiency could be improved by increasing dietary iron bioavailability. Caco-2 cell model was used to study the effect of ascorbic acid on iron absorption and to evaluate i...
Main Authors: | Tsui-ying Chen, 陳翠英 |
---|---|
Other Authors: | 蕭寧馨 |
Format: | Others |
Language: | zh-TW |
Published: |
2005
|
Online Access: | http://ndltd.ncl.edu.tw/handle/75485562128679429084 |
Similar Items
-
Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant
by: Magalie Sabatier, et al.
Published: (2020-09-01) -
The effect of ascorbic acid supplementation on the absorption of iron from some vegetable staples
by: Sayers, Merlyn Herbert
Published: (2015) -
Investigation of Nicotianamine and 2′ Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells
by: Jesse T. Beasley, et al.
Published: (2019-06-01) -
Iron Bioavailability of Commercial Milk Powder Fortified with Both Calcium and Iron
by: Perng, Jen-Fang, et al.
Published: (1998) -
Estimation of dietary iron bioavailability from food iron intake and iron status.
by: Jack R Dainty, et al.
Published: (2014-01-01)