Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity - Concepedia

Concepedia

Publication | Closed Access

Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity

23

Citations

41

References

2010

Year

Afef Nahdi, Imen Hammami, Carole Brasse‐Lagnel, Nathalie Pilard, Mohamed Hamdaoui, Carole Beaumont, Michèle El May

Nutrition Research

Food ChemistryNutrient BioavailabilityBiochemistryMedicineIron BioavailabilityToxicologyPharmacologyFood ToxicologyOxidative StressHealth Sciences

References

	Year	Citations

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