The influence of fat,vitamin, zinc and calcium on iron availability from plant food with in vitro method

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The influence of fat,vitamin, zinc and calcium on iron availability from plant food with in vitro method

更新时间：2021-04-09

- The influence of fat,vitamin, zinc and calcium on iron availability from plant food with in vitro method
- NUCLEAR TECHNIQUES Issue 1, (1996)
- 作者机构：
  
  1. 中国科学院高能物理研究所
  2. 北京医科大学运动医学研究所
  3. 中国科学院高能物理研究所北京医科大学运动医学研究所
- 作者简介：
- 基金信息：
- DOI：
  CLC： TS201
- Published：01 January 1996
- 稿件说明：
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[1]章佩群,钱琴芳,丰伟悦,陶祝良,陈吉棣,刘晓鹏.用体外实验方法研究脂肪、维生素、锌、钙对植物性食物铁利用率的影响[J].核技术,1996(01):50-53.

The influence of fat,vitamin, zinc and calcium on iron availability from plant food with in vitro method[J]. Nuclear techniques, 1996, (1).
[1]章佩群,钱琴芳,丰伟悦,陶祝良,陈吉棣,刘晓鹏.用体外实验方法研究脂肪、维生素、锌、钙对植物性食物铁利用率的影响[J].核技术,1996(01):50-53. DOI：

The influence of fat,vitamin, zinc and calcium on iron availability from plant food with in vitro method[J]. Nuclear techniques, 1996, (1). DOI：

摘要

用体外模拟实验结合５０Ｆｅ放射性同位素示踪方法就脂肪、维生素、锌、钙等对植物性食物铁利用率的影响进行了研究，结果表明，合理的膳食配置是提高铁的生物利用率的重要环节，如维生素Ｃ和适量的烹调用油有利于铁的吸收，而同时食用含有大量锌、钙等元素的强化食品则对铁的吸收有一定阻碍．

Abstract

The iron availability from plant food influenced by fat

vitamin

zinc and calcium has been studied using an in vitro method with the combination of 59Fe radioisotopic tracing. It can be concluded that the rational ingredients of meal is a key link in enhancing the bioavailability of nonheme iron in food

such as vitamin C and moderate amount of cooking oil is favourable to iron absorption and the intensified food rich in zinc and calcium seems to inhibit the iron availability.

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