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- W2009002657 abstract "Studies were carried out on the in-vitro availability of iron to determine the effect of addition of tea, milk and ascorbic acid to a standard cereal meal in all possible combinations. The availability of iron from the cereal meal was low (3.92%). Tea, when added to the meal, had a significant depressing effect on available iron (2.56%). Addition of 100 mg ascorbic acid or 200 g milk completely counteracted the inhibitory effect of tea, and addition of both ascorbic acid and milk brought about an even greater enhancement in the in-vitro availability of iron than when either was added alone. This investigation reveals that milk is as effective a factor as ascorbic acid in counteracting the depressing effect of tea on in-vitro iron availability." @default.
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- W2009002657 date "1989-01-01" @default.
- W2009002657 modified "2023-09-23" @default.
- W2009002657 title "Counteracting the inhibitory effect of tea on the in-vitro availability of iron from cereal meals" @default.
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- W2009002657 doi "https://doi.org/10.1002/jsfa.2740490405" @default.
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