Iron bioavailability from Spirulina platensis, whole egg and whole wheat.

No Thumbnail Available
Date
1992-10-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Bioavailability of iron from Spirulina was assessed in comparison with whole egg, whole wheat and standard ferrous sulphate using haemoglobin depletion repletion assay. Haemoglobin regeneration efficiency of Spirulina and whole egg was similar and significantly higher than that of whole wheat. The absorption of iron from Spirulina was significantly lower than that of ferrous sulphate and whole egg but significantly greater than that from whole wheat.
Description
Keywords
Citation
Kapoor R, Mehta U. Iron bioavailability from Spirulina platensis, whole egg and whole wheat. Indian Journal of Experimental Biology. 1992 Oct; 30(10): 904-7
URI
https://imsear.searo.who.int/handle/123456789/55743
Collections
Indian Journal of Experimental Biology