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Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications Ciênc. Tecnol. Aliment.
Martini,Fabiana Cristina Camargo; Canniatti-Brazaca,Solange Guidolin.
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,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Iron; Vitamin A; Interaction; Foods; Medicine.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200009
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