Open AccessAscorbic acid from lime juice does not improve the iron status of iron-deficient women in rural Mexico
Author(s) -
Olga P. García,
Margarita Díaz,
Jorge L. Rosado,
Lindsay H. Allen
Publication year - 2003
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/78.2.267
Subject(s) - ascorbic acid , bioavailability , hemoglobin , phytic acid , ferritin , chemistry , citric acid , transferrin , placebo , soluble transferrin receptor , zoology , iron deficiency , anemia , food science , medicine , iron status , biochemistry , biology , pharmacology , alternative medicine , pathology
Although ascorbic acid (AA) increases dietary iron bioavailability, there has been no food-based community trial of its efficacy in improving iron status.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom