Iron bioavailability from Spirulina platensis, whole egg and whole wheat.
Indian J Exp Biol
;
1992 Oct; 30(10): 904-7
Article
in English
| IMSEAR
| ID: sea-55743
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.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Rats
/
Triticum
/
Male
/
Hemoglobins
/
Biological Availability
/
Ferric Compounds
/
Cyanobacteria
/
Absorption
/
Eggs
/
Iron
Language:
English
Journal:
Indian J Exp Biol
Year:
1992
Type:
Article
Similar
MEDLINE
...
LILACS
LIS