| Autor: |
Layrisse, Miguel, García-Casal, María Nieves, Solano, Liseti, Barón, María Adela, Arguello, Franklin, Llovera, Daisy, Ramírez, José, Leets, Irene, Tropper, Eleonora |
| Zdroj: |
Food & Nutrition Bulletin; January 1998, Vol. 19 Issue: 1 p3-5, 3p |
| Abstrakt: |
In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were labeled with either 59Fe or 55Fe. These experiments demonstrated that vitamin A prevented the inhibiting effect of polyphenols and phytates on iron absorption. It was also demonstrated that vitamin A had the same effect on iron absorption as phytase. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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