title: Iron bioavailability from Spirulina platensis, whole egg and whole wheat.
abstract: Bioavailability of iron from Spirulina was assessed in comparison with whole egg, whole wheat and standard ferrous sulphate using haemoglobin depletion repletion assay. Haemoglobin regeneration efficiency of Spirulina and whole egg was similar and significantly higher than that of whole wheat. The absorption of iron from Spirulina was significantly lower than that of ferrous sulphate and whole egg but significantly greater than that from whole wheat.
authors.affiliation: Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
authors.forename: R
authors.initials: R
authors.lastname: Kapoor
authors.forename: U
authors.initials: U
authors.lastname: Mehta
mesh_terms: D000042:Absorption; D000818:Animals; D001682:Biological Availability; D000458:Cyanobacteria; D004531:Eggs; D005290:Ferric Compounds / Q000493:pharmacokinetics*; D006454:Hemoglobins / Q000378:metabolism; D007501:Iron / Q000493:pharmacokinetics*; D008297:Male; D051381:Rats; D014908:Triticum
chemical_list: D005290:Ferric Compounds; D006454:Hemoglobins; C024823:ferric sulfate; D007501:Iron