Linked Life Data

2631088

Source:http://linkedlifedata.com/resource/pubmed/id/2631088

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1990-5-8
pubmed:abstractText
Studies were carried out on the in vitro availability of iron from a standard cereal meal with and without the addition of bovine milk (BM), groundnut milk (GM) and soybean milk (SM). Further, availability of iron from these milks per se was also investigated. Estimation of the total iron content from BM, GM, and SM revealed that it was highest in case of SM followed by GM and BM. This trend was reversed for percent available iron which was highest for BM followed by GM and SM. The in vitro availability of iron from the cereal meal was low (3.7%). Addition of BM and GM enhanced the availability of iron from the standard meal whereas SM had no particular enhancing quality. The practical implications of the findings for iron nutrition in humans are discussed.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
0921-9668
pubmed:author
pubmed:issnType
Print
pubmed:volume
39
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
317-24
pubmed:dateRevised
2004-11-17
pubmed:meshHeading
pubmed:year
1989
pubmed:articleTitle
Effect of addition of bovine milk and vegetable milks on the in vitro availability of iron from cereal meals.
pubmed:affiliation
Department of Foods and Nutrition, Faculty of Home Science, M.S. University of Baroda, India.
pubmed:publicationType
Journal Article