Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
Sign Up to like & getrecommendations! Published in 2017 at "Food Chemistry"
DOI: 10.1016/j.foodchem.2017.01.130
Abstract: Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.•… read more here.
Keywords: iron bioavailability; sourdough bread; bioavailability different; bread ... See more keywords
Clinical utility of reticulocyte haemoglobin in the assessment of iron deficiency and iron deficiency anaemia in the paediatric population
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Paediatrics and Child Health"
DOI: 10.1111/jpc.16265
Abstract: Reticulocyte haemoglobin (Ret‐He) is a useful marker in the assessment of iron stores in adult and paediatric patients. It is currently not utilised in Pathology Queensland. The objective of this study is to verify Ret‐He… read more here.
Keywords: assessment iron; pathology; iron; iron deficiency ... See more keywords