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Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C

DOI

11

Citations

18

References

2013

Year

Trinidad P. Trinidad, Anne C. Kurilich, Aida C. Mallillin, Thomas Walcyzk, Rosario S. Sagum, Nadia Nur Singh, Yashna Harjani, Marco P. de Leon, Mario V. Capanzana, John Madison Fletcher
International Journal of Food Sciences and Nutrition

Abstract

Fortified oat beverages may offer a convenient and effective mechanism to improve the iron status of children. The addition of vitamin C improved iron absorption by an additional 1.5%.

References

YearCitations

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