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搜索结果: 1-15 共查到Iron absorption相关记录30条 . 查询时间(0.096 秒)
Background: Tea has been shown to be a potent inhibitor of nonheme iron absorption, but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability.
Background: Ready-to-use-therapeutic foods (RUTFs) high in lipid, protein, and iron are used to treat malnutrition. Lipids increase gastric residence time, which could increase iron absorption, partic...
Background: Iron deficiency is common in obese subjects. This may be due to an increase in serum hepcidin and a decrease in iron absorption from adiposity-related inflammation.
Background: Iron deficiency is common in obese subjects. This may be due to an increase in serum hepcidin and a decrease in iron absorption from adiposity-related inflammation.
Phenolic compounds act as food antioxidants. One of the postulated mechanisms of action is chelation of prooxidant metals, such as iron. Although the antioxidative effect is desirable, this mechani...
Iron-fortified school breakfasts have been introduced in Peru to combat childhood iron deficiency.
Ascorbic acid has a pronounced enhancing effect on the absorption of dietary nonheme iron when assessed by feeding single meals to fasting subjects. This contrasts with the negligible effect on iro...
Inositol hexaphosphate (IP6) is a well-known inhibitor of iron absorption, whereas the effects of the less-phosphorylated derivatives of IP6 are less known.
The characteristics of vegetarian diets suggest that these diets would have lower dietary iron bioavailability than nonvegetarian diets, but there is no evidence of iron deficiency in vegetarians.
We aimed to examine the influence of iron status on iron absorption during pregnancy by measuring supplemental iron absorption, red blood cell iron incorporation, and iron status in pregnant women.
Background: In sub-Saharan Africa, parasitic diseases and low bioavailable iron intake are major causes of anemia. Anemia results from inflammation, preventing iron recycling and decreasing dietary ir...
Iron is an essential element for all living organisms. It is a key functional component of oxygen transporting and storage molecules and of many enzymes. It is well established that the bioavailabilit...
In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (...

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