Iron fortification of food is a cost-effective method of preventing iron deficiency. But finding iron compounds that are easily absorbed by the intestine without compromising food quality is a major ...
IN a series of papers1 published during the last few years, W. D. Francis, assistant Government botanist in the Botanic Museum and Herbarium, Botanic Garden, Brisbane, offers theoretical reasons and ...
Two common iron compounds increase the formation of a known biomarker for cancer, according to a new study of cancer cells from Chalmers University of Technology, Sweden. The two compounds, ferric ...
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