Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

Background and aims Food iron (Fe) fortification is an adequate approach for preventing Fe-deficiency anemia. Poorly water-soluble Fe compounds have good sensory attributes but low bioavailability. The reduction of the particle size of Fe fortificants and the addition of ascorbic acid might increase...

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Veröffentlicht in:	European journal of nutrition 2008-12, Vol.47 (8), p.470-478
Hauptverfasser:	Haro-Vicente, Juan Francisco, Pérez-Conesa, Darío, Rincón, Francisco, Ros, Gaspar, Martínez-Graciá, Carmen, Vidal, Maria Luisa
Format:	Artikel
Sprache:	eng
Schlagworte:	Anemia, Iron-Deficiency - prevention & control Animals Antioxidants - pharmacology Ascorbic Acid - pharmacology Beverages Biological and medical sciences Biological Availability Chemistry Chemistry and Materials Science Dietary Supplements Diphosphates - pharmacokinetics Feeding. Feeding behavior Food, Fortified Fundamental and applied biological sciences. Psychology Hemoglobins - analysis Intestinal Absorption - drug effects Iron - pharmacokinetics Iron, Dietary - pharmacokinetics Male Nutrition Original Contribution Particle Size Random Allocation Rats Rats, Sprague-Dawley Solubility Vertebrates: anatomy and physiology, studies on body, several organs or systems
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