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rdf:type |
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lifeskim:mentions |
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pubmed:issue |
1
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pubmed:dateCreated |
2007-11-12
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pubmed:abstractText |
The enhancing effect of meat on nonheme iron bioavailability in humans is thought to be due to the release of low-molecular-weight (LMW) iron-binding peptides during digestion.
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pubmed:commentsCorrections |
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
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pubmed:status |
MEDLINE
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pubmed:month |
Jan
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pubmed:issn |
1750-3841
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pubmed:author |
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pubmed:issnType |
Electronic
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pubmed:volume |
72
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
S019-29
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pubmed:meshHeading |
pubmed-meshheading:17995893-Amino Acids,
pubmed-meshheading:17995893-Animals,
pubmed-meshheading:17995893-Biological Availability,
pubmed-meshheading:17995893-Cattle,
pubmed-meshheading:17995893-Chickens,
pubmed-meshheading:17995893-Digestion,
pubmed-meshheading:17995893-Filtration,
pubmed-meshheading:17995893-Gadus morhua,
pubmed-meshheading:17995893-Humans,
pubmed-meshheading:17995893-Intestinal Absorption,
pubmed-meshheading:17995893-Iron, Dietary,
pubmed-meshheading:17995893-Iron-Binding Proteins,
pubmed-meshheading:17995893-Meat,
pubmed-meshheading:17995893-Molecular Weight,
pubmed-meshheading:17995893-Muscle, Skeletal,
pubmed-meshheading:17995893-Muscle Proteins,
pubmed-meshheading:17995893-Sheep,
pubmed-meshheading:17995893-Solubility,
pubmed-meshheading:17995893-Species Specificity,
pubmed-meshheading:17995893-Swine
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pubmed:year |
2007
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pubmed:articleTitle |
Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources.
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pubmed:affiliation |
Inst. of Food Science and Nutrition, ETH Zurich, 8092 Zurich, Switzerland. stefan.storcksdieck@ilw.agrl.ethz.ch
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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