Green tea or rosemary extract added to foods reduces nonheme-iron absorption - Concepedia

Concepedia

Publication | Open Access

Green tea or rosemary extract added to foods reduces nonheme-iron absorption

DOI Full Paper Access

193

Citations

32

References

2001

Year

Samir Samman, Brittmarie Sandström, Maja Bjørndal Toft, Klaus Bukhave, Mikael Jensen, Sven S. Sørensen, Marianne Hansen

American Journal of Clinical Nutrition

Food ChemistryNutritionRosemary ExtractNutrient BioavailabilityIron MetabolismNutritional ScienceGreen TeaReduces Nonheme-iron Absorption

References

	Year	Citations

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