Food nanotechnology: New leverage against iron deficiency.
Reducing the particle size of some iron compounds can improve their bioavailability in rats, without increasing their tendency to cause colour and odour changes when added to foods.
Miller
Dennis D
DD
Department of Food Science, Cornell University, Ithaca, New York 14853, USA. ddm2@cornell.edu
D000818:Animals; D001682:Biological Availability; D005502:Food; D006801:Humans; D007501:Iron / Q000378:metabolism; D000090463:Iron Deficiencies; D053758:Nanoparticles / Q000648:ultrastructure; D036103:Nanotechnology; D051381:Rats; D015032:Zinc / Q000378:metabolism
D007501:Iron; D015032:Zinc