Abstract
IRON in food of both animal and plant origin must be released from its conjugates before it can be absorbed from the gastro-intestinal tract. There is also evidence that it must be in the reduced ferrous state before assimilation. The total iron and the percentage easily available as ferrous iron are therefore both important in assessing the dietary value of an iron-containing food, and for this reason most tables of food values show the total iron and that amount which reacts with α-α′-dipyridyl. These measurements, however, do not recognize the possible effects of cooking and of intestinal enzymatic digestion in releasing iron from its conjugates.
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References
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SANFORD, R. Release of Iron from Conjugates in Foods. Nature 185, 533–534 (1960). https://doi.org/10.1038/185533a0
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DOI: https://doi.org/10.1038/185533a0
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