منابع مشابه
Availability of food iron.
Iron has been extracted from 25 common foods under conditions resembling those prevailing in the stomach under physiological conditions. In most cases less than half the iron in the foods is released into solution. The soluble iron is mainly in ionizable form, except in the case of meat products and black pudding. The amount of food iron released is influenced by cooking and the presence of iro...
متن کاملAgronomic Approaches for Increasing Iron Availability to Food Crops
Iron availability in calcareous soils, and Fe uptake and translocation in plants are major factors limiting the agricultural use of land. The nutritional value of crops as Fe sources for humans is often reduced due to Fe-deficiency in plants. Agronomic approaches to overcome these shortcomings include: (i) methods aimed at increasing the availability of indigenous soil-Fe; (ii) soil and/or foli...
متن کاملDisassembling Iron Availability to Phytoplankton
The bioavailability of iron to microorganisms and its underlying mechanisms have far reaching repercussions to many natural systems and diverse fields of research, including ocean biogeochemistry, carbon cycling and climate, harmful algal blooms, soil and plant research, bioremediation, pathogenesis, and medicine. Within the framework of ocean sciences, short supply and restricted bioavailabili...
متن کاملAvailability of iron from iron-storage proteins to marine phytoplankton
We examined the bioavailability of iron-storage proteins—including representatives of maxiand miniferritins—to various species of marine phytoplankton. Both eukaryotic and prokaryotic species were able to grow rapidly with horse spleen ferritin (HoSF) or deoxyribonucleic acid (DNA)-binding proteins from starved cells (Dps) from Trichodesmium erythraeum as the sole Fe source in the medium. In th...
متن کاملImproved food availability for food security in Asia-Pacific region.
Food security requires that all people can access sufficient food for a healthy life. Enough food is produced to feed the global population, but more than 1.02 billion people are malnourished. Malnutrition and chronic food insecurity are widespread in some countries of the Asia-Pacific region; as much as 20 to 60 percent of the region's population lacks sufficient food to meet their minimum ene...
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ژورنال
عنوان ژورنال: BMJ
سال: 1969
ISSN: 0959-8138,1468-5833
DOI: 10.1136/bmj.1.5645.673