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Relative biological value of iron supplements in processed food products

Relative biological value of iron supplements in processed food products

Journal of Agricultural and Food Chemistry 24(2): 351-353

ISSN/ISBN: 0021-8561

PMID: 943431

DOI: 10.1021/jf60204a060

In Hb repletion bioassay tests with rats the relative biological value (RBV) of supplements to bran flake cereal of elemental Fe reduced by electrolysis, CO and hydrogen was 70, 32 and 25%, respectively, compared with FeSO4 100%. Particle size distribution was inversely related to RBV. Cereals enriched with FePO4 or with Fe reduced with CO or the latter in a maize-soya bean-pasta product had values 30 to 38%.

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Accession: 000481313

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