Clams have been purported to be excellent sources of both heme and non-heme iron. However, there are limited data on iron composition among bivalves. Our objective was to measure mineral composition in commonly consumed bivalves and highlight differences in heme iron content. Manila clams, ...
nonheme iron 非血红素铁 iron and iron carbide alloy 铁-碳化铁合金 angle iron n.[建]角钢,角铁 cast iron n.铸铁,锻铁 sheet iron n. 铁皮 shooting iron 手枪 wrought iron n. 铸铁,锻铁 base iron 原生铁,原铁水 best iron 二次加工熟铁 iron clothes 熨衣服,烫衣服 相似...
...约有40%是血基质铁(heme iron),其余是非血基质铁(non heme iron),血基质铁的吸收率较高,大约是15,而非血 基质铁占 … hi.baidu.com|基于40个网页 2. 非血红素铁 牛肉中含的铁,叫血红素铁(Heme Iron),它比在蔬菜中的非血红素铁(Non Heme Iron)更易被机体吸收3～5倍。换句话说… ...
网络非血基质铁;非血铁;是非血红素铁 网络释义
Iron is an integral part of many proteins and enzymes that maintain good health. In humans, iron is an essential component of proteins involved in oxygen transport [1,2]. It is also essential for the regulati [translate] aThere are two forms of dietary iron: heme and nonheme. Heme iron...
Enhancers of Iron Absorption: Ascorbic Acid and other Organic Acids Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer of non-heme iron absorption when its stability in the food v... Teucher,Olivares,Cori - 《International Journal for Vitamin & Nutrit...
nonheme iron 英文nonheme iron 中文【机】 非血质铁
Inhibitory effects of dietary calcium on the initial uptake and subsequent retention of heme and nonheme iron in humans: comparisons using an intestinal la... Background: Calcium is the only reported dietary inhibitor of both heme- and nonheme-iron absorption. It has been proposed that the 2 ...
膳食铁含量和运动对雌性大鼠延髓抗氧化能力的影响 最后1次运动后,大鼠空腹24 h,测定大鼠体质量以及脏器和脑质量,检测延髓非血红素铁(non-heme iron,NHI),超氧化物歧化酶(superoxide dismutase,SOD)和羟自由基抑制... 吴华博,陈谦,车力龙,... - 《食品科学》 被引量: 0发表: 2016年 ...
The effect of fiber on the absorption of food iron was examined by performing multiple radioiron absorption tests in normal male and female subjects. In an initial study, we added bran, pectin, or cellulose to muffins prepared with wheat flour. Because of the low values obtained in this study...