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Polyphenol-rich tea decreases iron absorption from fortified wheat bread in Senegalese mother–child pairs and bioavailability of ferrous fumarate is sharply lower in children

Ndèye Fatou Ndiaye, Nicole Idohou‐Dossou, Simone Bürkli, Adama Diouf, Cheikh Loucoubar, Amadou Tidiane Guiro, Michael Zimmermann, Salimata Wade, Diego Moretti

2020European Journal of Clinical Nutrition25 citationsDOI

Topics & Concepts

BioavailabilityMicronutrientFerrousFortificationPolyphenolMealFood scienceFood fortificationFerrous sulphateFerritinMedicineAnimal scienceChemistryInternal medicineBiochemistryBiologyAntioxidantOrganic chemistryPathologyPharmacologyInorganic chemistryIron Metabolism and DisordersTrace Elements in HealthFolate and B Vitamins Research
Polyphenol-rich tea decreases iron absorption from fortified wheat bread in Senegalese mother–child pairs and bioavailability of ferrous fumarate is sharply lower in children | Litcius