Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer
of non-heme iron absorption when its stability in the food vehicle is ensured. The number of …

An adequate supply of dietary iron during the 1st 24 mo of life is essential for preventing iron
deficiency with its attendant negative effects on mental, motor and emotional development …

The importance of trace element bioavailability in the etiology of nutritional deficiencies, for
example in the etiology of iron deficiency and iron deficiency anemia, can be expected to be …

Iron absorption from an iron-fortifi ed food can be considered adequate if the target
population is able to maintain or improve iron status while consuming the fortifi ed food as …

The effect of ascorbic acid on the absorption of non-heme iron was studied in 299 subjects.
Different meals in which the non-heme iron was labelled with two different radio-iron …

The effect of varying concentrations of ascorbic acid on the absorption of iron from a soy-
based infant milk formula containing 6 mg iron/100 g was examined in 64 adult Indian …

Iron deficiency remains a major global health problem affecting an estimated 2 billion
people [1]. The World Health Organization ranked it as the seventh most important …

The main barriers to successful iron fortification are the following: 1) finding an iron
compound that is adequately absorbed but causes no sensory changes to the food vehicle; …

It has previously been suggested that organic acids enhance iron absorption. We have
studied the effect of nine organic acids on the absorption of Fe (II) and Fe (III) in the human …

We developed a rapid in vitro digestion/Caco-2 cell culture model for assessing relative
bioavailabilities of iron in foods and meals. The objective of the present study was to …