Open AccessOn the Methods for Studying the Mechanisms and Bioavailability of Iron
Author(s) -
LatundeDada Gladys Oluyemisi,
Bianchi Maria de Lourdes Pires,
Oliveira Jose Eduardo Dutra
Publication year - 1998
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.1998.tb01697.x
Subject(s) - bioavailability , flexibility (engineering) , dietary iron , biochemical engineering , chemistry , iron deficiency , pharmacology , biology , medicine , engineering , statistics , mathematics , anemia
Studies of the molecular mechanisms involved in the absorption and bioavailability of iron are important to attempts made worldwide to control the high incidence of iron‐associated disorders. The ultimate objective of these studies is to develop methods that are relevant to iron bioavailability and interactions in humans. However, a comprehensive understanding of the chemical and physiologic mechanisms that influence iron bioavailability is necessary to achieve this goal. Initial studies using in vitro and animal models offer the potential for flexibility and manipulation of experimental variables that could provide valuable information toward the understanding and improvement of food iron bioavailability.