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Eisenhaltige Lebensmittel / eisenreiche Ernährung

  1. Michael R La Frano, Fabiana F de Moura, Erick Boy, Bo Lönnerdal, Betty J Burri: Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops; Nutrition Reviews Volume 72, Issue 5, pages 289–307, May 2014; Article first published online: 1 APR 2014; DOI: 10.1111/nure.12108
  2. Layrisse M, García-Casal MN, Solano L, Barón MA, Arguello F, Llovera D, Ramírez J, Leets I, Tropper E.: Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols.; J Nutr. 2000 Sep;130(9):2195-9.; PMID: 10958812
  3. Linus Pauling Institute | Oregon State University: Iron; abgerufen am 31.12.2015
  4. García-Casal MN, Leets I.: Carotenoids, but not vitamin A, improve iron uptake and ferritin synthesis by Caco-2 cells from ferrous fumarate and NaFe-EDTA.; J Food Sci. 2014 Apr;79(4):H706-12. doi: 10.1111/1750-3841.12374. Epub 2014 Mar 25.; PMID: 24665932
  5. Gibson RS, Perlas L, Hotz C.: Improving the bioavailability of nutrients in plant foods at the household level.; Proc Nutr Soc. 2006 May;65(2):160-8.; PMID: 16672077
  6. Kimura M, Itokawa Y.: Cooking losses of minerals in foods and its nutritional significance.; J Nutr Sci Vitaminol (Tokyo). 1990;36 Suppl 1:S25-32; discussion S33.; PMID: 2081985
  7. Joanna Suliburska, Zbigniew Krejpcio: Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts; J Food Sci Technol. 2014 Mar; 51(3): 589–594.; Published online 2011 Sep 29. doi: 10.1007/s13197-011-0535-5; PMCID: PMC3931887
  8. Joanna Suliburska, Zbigniew Krejpcio: Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts; J Food Sci Technol. 2014 Mar; 51(3): 589–594.; Published online 2011 Sep 29. doi: 10.1007/s13197-011-0535-5; PMCID: PMC3931887
  9. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3931887/table/Tab2/