The concept of bioavailability as it relates to iron nutrition |
| |
| Affiliation: | 1. Division of Biopesticides and Environmental Toxicology, Sri Paramakalyani Centre for Excellence in Environmental Sciences, Manonmaniam Sundaranar University, Alwarkurichi, Tirunelveli, Tamil Nadu 627 412, India;2. Department of Biotechnology, St. Peter''s Institute of Higher Education and Research, Chennai, Tamil Nadu 600 054, India;3. Post Graduate and Research Centre, Department of Zoology, Sri Parasakthi College for Women, Tirunelveli, Tamil Nadu 627 802, India.;4. School of Pharmacy, University of Camerino, Camerino, Italy;5. Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, Pisa 56124, Italy;1. MagIC—Magnesium Innovation Centre, Helmholtz-Zentrum Geesthacht, Max-Planck Str. 1, 21502 Geesthacht, Germany;2. University of Vilnius, Department of Inorganic Chemistry, 03225 Vilnius, Lithuania;3. University of Aviero, Department of Materials and Ceramic Engineering/CICECO, 3810-193 Aveiro, Portugal |
| |
| Abstract: | Bioavailability is discussed in conceptual terms; the definition proposed for all nutrients is that it is a measure of the proportion of the total in a food or diet that is digested, absorbed and metabolised by normal pathways. The availability of Fe is affected by a number of dietary and physiological variables, and various techniques used to quantify these effects and thereby predict availability are reviewed. Emphasis is placed on the modifying influence of physiological factors on Fe absorption and hence measurements of availability. Methods of estimating Fe status as a means of incorporating the utilisation element of Fe availability are described. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
