BACKGROUND Lipid oxidation is the main deterioration process that occurs in vegetable
oils. This process was effectively prevented by natural antioxidants. Cinnamomum …

Background/Aims: Despite the advantages of fortifying flour with iron, there are still special
concerns regarding the possible adverse effects of the extra iron consumed by nonanemic …

This community-based study was conducted to evaluate the effects of iron-fortified bread
consumption on certain biomarkers of oxidative stress in an apparently healthy population …

Iron deficiency anemia (IDA) during pregnancy, although associated with disturbances of
hematological parameters, is now also considered as a source of oxidative stress (OS) …

Augmented levels of reactive oxygen species (ROS) that overpower the body's antioxidant
defenses result in oxidative stress (OS). Physiologically balanced levels of ROS and …

ORIGINAL ARTICLE Page 1 12 Evaluation of malondialdehyde and glutathione peroxidase
changes in iron deficiency anemia patients and their correlation with body iron status and …

Background: Iron deficiency anemia (IDA) is associated with adverse outcomes related to
hemoglobin (Hb) and red cell indices and is now recognized as a major contributor to …

Background: It has been suggested that food fortification might be an inexpensive, simple
and effective way to control and prevent iron deficiency and its related anemia in many …

BACKGROUND: Elevated body iron stores have been suggested to be a risk factor for
cardiovascular disease (CVD). We examined whether elevated plasma ferritin …

BACKGROUND: Elevated body iron stores have been suggested to be a risk factor for
cardiovascular disease (CVD). We examined whether elevated plasma ferritin …