Antioxidant capacity, polyphenol content and iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects - García-Casal, Maria N.; Ramírez, José; Leets, Irene; Pereira, Ana C.; Quiroga, Maria F. (British journal of nutrition, 2009)
Keywords: Absorption; Adult; Algae; analysis; Anthropometry; Anthropometry - methods; antioxidant activity; Antioxidant capacity; Antioxidants; Antioxidants - analysis; Bioavailability; Biological and medical sciences; Biological Availability; Bread; Bread - analysis; chemistry; Corn; diet; dietary minerals; dietary supplements; dose response; Eukaryota; Eukaryota - chemistry; experimental diets; Feeding. Feeding behavior; Female; Flavonoids; Flavonoids - analysis; Flour; Flour - analysis; Food, Fortified; Food, Fortified - analysis; Fundamental and applied biological sciences. Psychology; Human and Clinical Nutrition; human nutrition; Humans; interspecific variation; intestinal absorption; Iron; Iron bioavailability; Iron, Dietary; Iron, Dietary - analysis; Iron, Dietary - pharmacokinetics; Maize; Male; methods; Middle Aged; mineral content; nutrient availability; Nutrition; pharmacokinetics; Phenols; Phenols - analysis; Polyphenols; Porphyra; Porphyra - chemistry; reduction; Sargassum; Sargassum - chemistry; species differences; Ulva; Ulva - chemistry; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wheat; Young Adult; Polyphenols; Antioxidant capacity; Maize; Iron bioavailability; Wheat; Algae; Human; Vertebrata; Polyphenol; Mammalia; Cereal; Iron; Bioavailability; Antioxidant; Iron bioavailability: Polyphenols: Antioxidant capacity: Maize: Wheat: Algae