Litcius/Paper detail

Whey protein-iron or zinc complexation decreases pro-oxidant activity of iron and increases iron and zinc bioavailability

B.G. Shilpashree, Sumit Arora, Suman Kapila, Vivek Sharma

2020LWT26 citationsDOI

Topics & Concepts

ChemistryBioavailabilityZincFood scienceMicronutrientWhey proteinThiobarbituric acidOxidative phosphorylationBiochemistryAntioxidantLipid peroxidationOrganic chemistryBioinformaticsBiologyIron Metabolism and DisordersProteins in Food SystemsPhytase and its Applications
Whey protein-iron or zinc complexation decreases pro-oxidant activity of iron and increases iron and zinc bioavailability | Litcius