The effect of food stuffs commonly consumed in egypt on iron absorption and utilisation
作者:
Fawzi El‐Shobaki,
Nadia Saleh,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1986)
卷期:
Volume 37,
issue 1
页码: 64-68
ISSN:0022-5142
年代: 1986
DOI:10.1002/jsfa.2740370110
出版商: John Wiley&Sons, Ltd
关键词: Iron absorption;iron/food interaction
数据来源: WILEY
摘要:
AbstractThe absorption and utilisation of iron in rats fed stewed beans, lentils, fenugreek and wheat bread were measured and compared with that of rats fed on casein. The results showed that59Fe absorption and utilisation were better on the casein diet. Fenugreek promoted absorption and utilisation of iron relative to other food commodities. Stewed beans inhibited both absorption and utilisation of iron. Lentils, in spite of retarding iron absorption, assisted the utilisation. Amino acids and phytate phosphorus content of these ingredients are thought to play a part.
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