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Original Articles

Contributions of heme and nonheme iron to human nutrition

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Pages 333-367 | Published online: 29 Sep 2009

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Yin Huang, Dehong Cao, Zeyu Chen, Bo Chen, Jin Li, Ruyi Wang, Jianbing Guo, Qiang Dong, Chengfei Liu, Qiang Wei & Liangren Liu. (2023) Iron intake and multiple health outcomes: Umbrella review. Critical Reviews in Food Science and Nutrition 63:16, pages 2910-2927.
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Carla Roselli, Donatella Desideri, Maria Assunta Meli, Ivan Fagiolino & Laura Feduzi. (2016) Essential and toxic elements in meat of wild birds. Journal of Toxicology and Environmental Health, Part A 79:21, pages 1008-1014.
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Joseph H. Ashmore, Connie J. Rogers, Shannon L. Kelleher, Samuel M. Lesko & Terryl J. Hartman. (2016) Dietary Iron and Colorectal Cancer Risk: A Review of Human Population Studies. Critical Reviews in Food Science and Nutrition 56:6, pages 1012-1020.
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Marta Mesías, Isabel Seiquer & M. Pilar Navarro. (2013) Iron Nutrition in Adolescence. Critical Reviews in Food Science and Nutrition 53:11, pages 1226-1237.
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Nilesh B. Karava & Raymond R. Mahoney. (2012) Heating chicken breast muscle reduces the amount of dialyzable iron after extraction and digestion. International Journal of Food Sciences and Nutrition 63:3, pages 332-337.
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Nilesh B. Karava & Raymond R. Mahoney. (2011) Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle. International Journal of Food Sciences and Nutrition 62:4, pages 397-403.
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Simon P. Duffy, Jennifer Shing, Punit Saraon, Lloyd C. Berger, Maribeth V. Eiden, Andrew Wilde & Chetankumar S. Tailor. (2010) The Fowler Syndrome-Associated Protein FLVCR2 Is an Importer of Heme. Molecular and Cellular Biology 30:22, pages 5318-5324.
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Raúl E. Cian, Silvina R. Drago, Dardo M. De Greef, Roberto L. Torres & Rolando J. González. (2010) Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin. International Journal of Food Sciences and Nutrition 61:6, pages 573-582.
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Marta Mesías, Isabel Seiquer, Antonio Muñoz-Hoyos, Gabriel Galdó & M. Pilar Navarro. (2009) The beneficial effect of Mediterranean dietary patterns on dietary iron utilization in male adolescents aged 11–14 years. International Journal of Food Sciences and Nutrition 60:sup7, pages 355-368.
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An-Jun Liu, Li-Xia Wang, Yanhong Ma, Jing-Bin Liu & Guo-Rong Zhang. (2009) A new nutrient polypeptide-Fe and its antioxidant ability. International Journal of Food Sciences and Nutrition 60:sup2, pages 185-196.
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Luis G. Valerio$suffix/text()$suffix/text(). (2007) Mammalian Iron Metabolism. Toxicology Mechanisms and Methods 17:9, pages 497-517.
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Anita C. G. Chua, Ross M. Graham, Debbie Trinder & John K. Olynyk. (2007) The Regulation of Cellular Iron Metabolism. Critical Reviews in Clinical Laboratory Sciences 44:5-6, pages 413-459.
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M. A. Amaro López & F. Cámara Martos. (2004) Iron availability: An updated review. International Journal of Food Sciences and Nutrition 55:8, pages 597-606.
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P. Thompson, N. Roos, P. Sultana & S.H. Thilsted. (2002) Changing Significance of Inland Fisheries for Livelihoods and Nutrition in Bangladesh. Journal of Crop Production 6:1-2, pages 249-317.
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