Intake of Maillard reaction products reduces iron bioavailability in male adolescents - García, Marta Mesías; Seiquer, Isabel; Delgado-Andrade, Cristina; Galdó, Gabriel; Navarro, Maria Pilar (Molecular nutrition & food research, 2009)
Keywords: adolescence; Adolescent; adolescents; bioavailability; Biological Availability; blood; blood sampling; Caco-2 Cells; chemistry; Child; cognition; Cooking; Cooking - methods; Cross-Over Studies; Diet; Diet Surveys; Digestion; excretion; feces; Feces - chemistry; Food Analysis; Gastrointestinal digestion; Hematologic Tests; Humans; in vitro digestion; in vitro studies; Intestinal Absorption; Intestinal Mucosa; Intestinal Mucosa - metabolism; iron; Iron bioavailability; Iron metabolism; Iron, Dietary; Iron, Dietary - blood; Iron, Dietary - metabolism; Iron, Dietary - pharmacokinetics; Iron, Dietary - urine; learning; long term effects; Maillard Reaction; Maillard reaction products; Male; males; metabolism; methods; Nutritional Status; pharmacokinetics; Solubility; urine