Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans.

@article{Olivares1997MilkIA,
  title={Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans.},
  author={Manuel Olivares and Fernando Pizarro and Oscar Pineda and John J Name and Eva D Hertrampf and Tom{\'a}s Walter},
  journal={The Journal of nutrition},
  year={1997},
  volume={127 7},
  pages={1407-11}
}
The chemical properties of ferrous bis-glycine chelate allow for its use as a fortificant in fluid, high fat vehicles. This chemical form may also protect iron from the inhibitory or enhancing effects of the diet on iron absorption. Alternatively, iron bis-glycine chelate may be absorbed by a mechanism independent of an individual's iron stores. To test these hypotheses, the bioavailability of iron bis-glycine chelate added to water and milk was studied using a double-isotopic method in two… CONTINUE READING

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