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Titolo:
In vitro digestion/Caco-2 cell culture model to determine optimal ascorbicacid to Fe ratio in rice cereal
Autore:
Glahn, RP; Lee, OA; Miller, DD;
Indirizzi:
USDA ARS, US Plant Soil & Nutr Lab, Ithaca, NY 14853 USA USDA ARS Ithaca NY USA 14853 Plant Soil & Nutr Lab, Ithaca, NY 14853 USA Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA Cornell Univ Ithaca NY USA 14853 niv, Dept Food Sci, Ithaca, NY 14853 USA
Titolo Testata:
JOURNAL OF FOOD SCIENCE
fascicolo: 5, volume: 64, anno: 1999,
pagine: 925 - 928
SICI:
0022-1147(199909/10)64:5<925:IVDCCM>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
IRON BIOAVAILABILITY; CACO-2; AVAILABILITY;
Keywords:
cereal; ascorbic acid; iron; rice; Caco-2;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
13
Recensione:
Indirizzi per estratti:
Indirizzo: Glahn, RP USDA ARS, US Plant Soil & Nutr Lab, Ithaca, NY 14853 USA USDA ARS Ithaca NY USA 14853 l & Nutr Lab, Ithaca, NY 14853 USA
Citazione:
R.P. Glahn et al., "In vitro digestion/Caco-2 cell culture model to determine optimal ascorbicacid to Fe ratio in rice cereal", J FOOD SCI, 64(5), 1999, pp. 925-928

Abstract

The objectives were to determine if adding ascorbic acid (AA) to rice cereal enhanced iron availability, and if so, the best ratio of AA to Fe to maximize Fe availability, Also, we sought to determine whether mixing rice cereal with apple juice fortified with AA, compared to mixing it with water, would increase Fe availability. An in vitro digestion/cell culture model wasused. Iron availability was increased at an AA:Fe molar ratio of 0.8:1 andmaximal at 1.6:1. Mixing apple juice with rice cereal to approximate an AA:Fe ratio of 1.2:1 did not enhance Fe availability. Results indicate that factors in the apple juice offset any enhancement effects of AA on Fe availability.

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Documento generato il 29/11/20 alle ore 15:25:04