Effect of zinc protoporphyrin IX on dietary zinc bioavailability

Dietary zinc availability of zinc protoporphyrin IX (ZnPP), which mainly contributes to the color of dry-cured meat products, was examined in rats fed a low-zinc diet (5ppm Zn). Reagent ZnPP (5R) and ZnPP formed in the liver (5L) were used as dietary zinc sources of ZnPP, and zinc sulfate (5S) was u...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 2015/11/25, Vol.86(4), pp.481-489
Hauptverfasser:	WAKAMATSU, Jun-ichi, KATO, Ayana, EZOE, Misako, NISHIMURA, Takanori
Format:	Artikel
Sprache:	eng
Schlagworte:	bioavailability dietary zinc zinc protoporphyrin IX
Online-Zugang:	Volltext
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