... absorption from a typical Tunisian meal, ‘couscous’, by extrinsic radioiron labeling in rats. Concentrations of 300,200 and 100 µg/ml of black tea decreased dramatically nonheme iron bioavailability from couscous, but 50 µg/ml did not influence iron absorption. The inhibition of nonheme iron from couscous...

..., instructions or products referred to in the content or advertisements. 29 07 1994 15 05 1995 20 11 2008 59 Fe absorption, rat Couscous Tea decoction Ascorbic acid Iron bioavailability Original Paper Ann Nutr Metab 1995;39:310-316 M. Hamdaouia T. Doghrib B. Tritarc Ecole...

... to in the content or advertisements. 59 Fe absorption Couscous Chickpeas Rat Iron bioavailability Original Paper Ann Nutr Metab 1992;36:135-140 *m . Hamdaoui T Dnehria / i. Tritarb National Institute of Nutrition and Physiology Laboratory of Nutrition, Faculty of Sciences. Tunis University, Tunis...

... or safety. The publisher and the editor(s) disclaim responsibility for any injury to persons or property resulting from any ideas, methods, instructions or products referred to in the content or advertisements. Ascorbic acid Iron bioavailability Weaning foods Ann. Nutr. Metab. 30: 324-330 (1986...

...S. Navas-Carretero; B. Sarriá; A.M. Pérez-Granados; S. Schoppen; M. Izquierdo-Pulido; M.P. Vaquero Background: Food iron fortification can be a good strategy to prevent iron deficiency. Iron bioavailability from cocoa powder enriched with ferric pyrophosphate encapsulated in liposomes or ferrous...