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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 5
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Research Article

Iron-fortified flour: can it induce lipid peroxidation?

Mitra AbtahiDepartment of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences TehranIslamic Republic of Iran
,
Tirang Reza NeyestaniDepartment of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences TehranIslamic Republic of Iran
,
Hamed PouraramDepartment of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences TehranIslamic Republic of IranCorrespondence[email protected]
,
Fereydoun SiassiDepartment of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences TehranIslamic Republic of Iran
,
Ahmad Reza DorostyDepartment of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences TehranIslamic Republic of Iran
,
Ibrahim ElmadfaDepartment of Nutrition Sciences, University of Vienna ViennaAustria
&
Aazam DoustmohammadianDepartment of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences TehranIslamic Republic of Iran
 show all
Pages 649-654 | Received 29 Oct 2013, Accepted 23 Feb 2014, Published online: 24 Mar 2014

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Ali Heshmati, Amir Sasan Mozaffari Nejad & Fereshteh Mehri. (2021) Occurrence, dietary exposure, and risk assessment of aflatoxins in wheat flour from Iran. International Journal of Environmental Analytical Chemistry 0:0, pages 1-14.
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Articles from other publishers (5)

S. Malika, A. Ullah, A. A. Anjum, M. M. K. Sattar, T. Ali & R. Manzoor. (2022) Bio-efficacy of iron and zinc fortified wheat flour along with bio-assessment of its hepatic and renal toxic potential. Brazilian Journal of Biology 82.
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Akram Ranjbar, Ali Heshmati, Javad Karami Momtaz & Aliasghar Vahidinia. (2019) Effect of iron-enrichment on the antioxidant properties of wheat flour and bread. Journal of Cereal Science 87, pages 98-102.
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Diva Aliete dos Santos Vieira, Josiane Steluti, Eliseu Verly-Jr, Dirce Maria Marchioni & Regina Mara Fisberg. (2016) Brazilians’ experiences with iron fortification: evidence of effectiveness for reducing inadequate iron intakes with fortified flour policy. Public Health Nutrition 20:2, pages 363-370.
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Sharareh Heidari, Arash Omidi, Hamid Reza Gheisari & Saeed Nazifi. (2016) Effect of Iron Enriched Bread Intake on the Oxidative Stress Indices in Male Wistar Rats. Zahedan Journal of Research in Medical Sciences 18:9.
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Michael Eskin, Peter Clough & Gary List. (2014) Research Highlights. Lipid Technology 26:9, pages 210-214.
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