Absorption of food iron 来自 NCBI 喜欢 0 阅读量: 13 作者: JD Cook 摘要: The development of more sensitive measures of iron status in recent years had identified a continuing high prevalence of iron deficiency in adult women of the childbearing age. Most of this iron deficiency is nutritional...
The ability of various animal proteins to enhance the absorption of dietary nonheme iron was evaluated by performing multiple radioiron absorption measurements in 70 volunteer subjects. Protein equivalent substitutions of nine animal foods were made in two basic test meals. The first was a standard ...
By providing your body with the right nutrients, you can ensure that you get the most out of your body contouring procedure.The right foods can promote tissue repair, reduce inflammation, and enhance overall well-being. By incorporating a balanced and nutrient-rich diet, you can maximize the b...
Later, food concerns also focused on improving the organoleptic properties of their products and started to enhance food with colours, flavours, and sweeteners, without first researching their effects on human health. For example, such practices involved the use of synthetic colours used in fabric ...
Increasing bioavailability of nutrients in food: This is due to microorganisms breaking food down for easier digestion and absorption of ingested nutrients. For example, lactic acid fermentation can increase the food’s iron content by optimising pH and acid content for solubility41. Similarly, fermen...
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total ...
Illium L, Fisher AN, Jabbal GJ, Davis SS (2001) Bioadhesive starch microspheres and absorption enhancing agent’s acts synergistically to enhance the nasal absorption of polypeptides. Int J Pharmacol 222(1):109–119 Article Google Scholar Iwasaki M, Inoue M, Otani T, Sasazuki S, Kurashi N...
Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a growing demand for clean label products, widespread efforts to promote and embrace sustainable practices, and ethical concerns over animal-derived counte...
Brock JH. Lactoferrin in human milk: its role in iron absorption and protection against enteric infection in the newborn infant. Arch Dis Child. 1980;55:417–21. https://doi.org/10.1136/adc.55.6.417 Article CAS PubMed PubMed Central Google Scholar Bryden WL. Mycotoxins: natural food chai...
Active packaging is a packaging system that involves the incorporation of active agents into the packaging material to enhance the safety, quality, and shelf life of the food (Kumar et al.2021c; Vilela et al.2018). Active packaging preserves food as it comprises functional systems such as rel...