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Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity

Journal Title:
Nutrition research.
Journal Volume/Issue:
2010 Feb., v. 30, no. 2
Main Author:
Nahdi, Afef
Other Authors:
Hammami, Imen, Brasse-Lagnel, Carole, Pilard, Nathalie, Hamdaoui, Mohamed Hedi, Beaumont, Carole, and El May, Michèle
Format:
Electronic
Language:
English
Subjects:
garlic
iron
dietary minerals
nutrient availability
toxicity
antioxidant activity
oxidative stress
rats
animal models
in vitro studies
nutrient-nutrient interactions
intestinal absorption
dietary exposure
plant extracts
gene expression
experimental diets
antinutritional factors
View in NAL's Catalog:
IND44341984