The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables.
D000328:Adult; D000368:Aged; D001205:Ascorbic Acid / Q000494:pharmacology; D001682:Biological Availability; D002129:Calcium Oxalate / Q000494:pharmacology; D002951:Citrates / Q000494:pharmacology; D019343:Citric Acid; D004032:Diet; D005260:Female; D005419:Flavonoids; D006801:Humans; D047348:Hydrolyzable Tannins / Q000494:pharmacology; D007408:Intestinal Absorption / Q000187:drug effects*; D007501:Iron / Q000378:metabolism*; D008293:Malates / Q000494:pharmacology; D008875:Middle Aged; D012275:Oryza; D010636:Phenols / Q000494:pharmacology; D010833:Phytic Acid / Q000494:pharmacology; D011108:Polymers / Q000494:pharmacology; D059808:Polyphenols; D013644:Tartrates / Q000494:pharmacology; D014675:Vegetables / Q000032:analysis
D002951:Citrates; D005419:Flavonoids; D047348:Hydrolyzable Tannins; D008293:Malates; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D013644:Tartrates; D002129:Calcium Oxalate; D019343:Citric Acid; D010833:Phytic Acid; C030298:malic acid; D007501:Iron; D001205:Ascorbic Acid; C029768:tartaric acid