Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico.

@article{Sotelo2010RoleOO,
  title={Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico.},
  author={Angela Sotelo and Liliana Gonz{\'a}lez-Osnaya and Argelia S{\'a}nchez-Chinchillas and Alberto Trejo},
  journal={International journal of food sciences and nutrition},
  year={2010},
  volume={61 1},
  pages={29-39}
}
The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the Mexican diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, total content and bioavailable iron, tannins, phytic and oxalic acid were determined in vegetables, cereals, legumes and animal products, before and after cooking. Vegetables… CONTINUE READING
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