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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications
Autores:  Martini,Fabiana Cristina Camargo
Canniatti-Brazaca,Solange Guidolin
Data:  2011-06-01
Ano:  2011
Palavras-chave:  Iron
Vitamin A
Resumo:  The objective of this work was to verify the availability of iron in the presence of vitamin A as components of foods and in combinations with medicines. The iron available was measured in the presence of vitamin A in foods - common bean (B), beef liver (Li) and carrot (C) - and medicines - Fer-In-Sol® (Fer) (Mead Johnson), Arovit® (A) (Roche) and Neutrofer® (N) (Sigma Pharma) - as well as in combinations of both. β-carotene, vitamin A, total iron, heme and non heme iron, percentage of dialyzable iron and amount of dialyzable iron was determined. Vitamin A and β-carotene had a positive effect on the percentage of iron dialysis. Carrot and liver had a better percentage of dialyzable iron than their respective medicine at similar concentrations. Therefore, we can conclude that there has been an influence of vitamin A over the dialysis of iron, being the mixtures containing liver the ones which achieved the highest concentrations of dialyzable iron, and also that, according to the amounts needed to obtain the daily recommended intake of iron, they are good for consumption.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612011000200009
Formato:  text/html
Fonte:  Food Science and Technology v.31 n.2 2011
Direitos:  info:eu-repo/semantics/openAccess

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