View clinical trials related to Iron Bioavailability.
Filter by:The overall objective of this trial is to investigate the iron bioavailability from new infant cereals in Malawian infants.
The objective of this study was to compare the absorption of a new iron product, iron enriched Aspergillus oryzae to ferrous sulfate in humans using a double stable-isotope technique.
Determination of fractional iron absorption from bouillon fortified with 3 labeled iron compounds.
Iron deficiency anaemia is a major problem for women worldwide. Cereal foods are a major source of iron, but much of this is not bioavailability due to it being bound by the high amounts of phytate present in cereals. Destruction of phytate by the phytase enzyme can release iron and increase its bioavailability. In a human cell model of iron uptake, sourdough fermentation, which included activation of phytase, the enzyme that breaks down phyate, led to improved iron bioavailability. This clinical trial will attempt to demonstrate that this concept also works in humans
The purpose of this study is to investigate whether regular consumption of phytate dampens its negative effect on nonheme iron absorption.