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

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dc.contributor.authorKapoor, Ren_US
dc.contributor.authorMehta, Uen_US
dc.date.accessioned2009-05-28T10:44:56Z
dc.date.available2009-05-28T10:44:56Z
dc.date.issued1992-10-01en_US
dc.description.abstractBioavailability 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.en_US
dc.description.affiliationDepartment of Foods and Nutrition, Haryana Agricultural University, Hisar, India.en_US
dc.identifier.citationKapoor R, Mehta U. Iron bioavailability from Spirulina platensis, whole egg and whole wheat. Indian Journal of Experimental Biology. 1992 Oct; 30(10): 904-7en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/55743
dc.language.isoengen_US
dc.source.urihttps://www.niscair.res.in/ScienceCommunication/ResearchJournals/rejour/ijeb/ijeb0.aspen_US
dc.subject.meshAbsorptionen_US
dc.subject.meshAnimalsen_US
dc.subject.meshBiological Availabilityen_US
dc.subject.meshCyanobacteriaen_US
dc.subject.meshEggsen_US
dc.subject.meshFerric Compounds --pharmacokineticsen_US
dc.subject.meshHemoglobins --metabolismen_US
dc.subject.meshIron --pharmacokineticsen_US
dc.subject.meshMaleen_US
dc.subject.meshRatsen_US
dc.subject.meshTriticumen_US
dc.titleIron bioavailability from Spirulina platensis, whole egg and whole wheat.en_US
dc.typeComparative Studyen_US
dc.typeJournal Articleen_US
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