Ferritin formation as an predictor of iron availability in foods

Details Ferritin formation as an predictor of iron availability in foods Ferritin formation as an predictor of iron availability in foods

1999-03-12

2000-01-25

Ketter, James

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving nucleic acid

435371, C12Q 168

Patent

active

060177136

ABSTRACT:
An in vitro system has been developed capable of effectively predicting the iron (Fe) availability of foods and food products. The system utilizes the formation of ferritin in intestinal epithelial cells as an indicator of Fe uptake from peptic and intestinal food digests.

REFERENCES:
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R.P. Glahn, Journal of the Federation of American Societies for Experimental Biology, Abstract No.'s 4892, 4893 & 4908, vol. 12(2), 1998.
Glahn et al., American Institute of Nutrition, pp. 330-339, 1996.
Glahn et al., American Society of Nutritional Sciences, pp. 257-264, 1998.
Glahn et al., American Society of Nutrition Sciences, pp. 1555-1561, 1998.
Gangloff et al., American Institute of Nutrition, pp. 3118-3127, 1996.
Gangloff et al., American Institute of Nutrition, pp. 3118-3127, 1996.
Alvarez-Hernandez et al., American Institute of Nutrition, pp. 1574-1580, 1994.

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