Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

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Biodisponibilidad mineral de menús escolares ring by hemeoxygenase enzyme action entering to sanguine torrent together with nonheme as an iron pool (Carpenter & Mahoney, 1992). Heme iron is principally provided by meat, fish and blood-derived foods (table 1). A higher amount of heme iron in red meat products compared with poultry products can be observed. Dietary heme iron is important in iron nutrition because factors like phytates and fiber do not interfere with its absorption and it is much better absorbed (>15%) than nonheme iron (
Resultados Food Lamb Table 1.- Heme iron content in foods Heme iron content in cooked food (µg/g) References Chop lamb 22,5 ± 2,0 Lombardi-Boccia et al. (2002) Beef Beef loin 26,0 ± 4,0 Carpenter & Clark. (1995). Beef steak 21,0 ± 1,0 Kalpalathika et al. (1991) Beef burguer 20,0 ± 0,4 Kalpalathika et al. (1991) Roast beef 16,8 ± 0,5 Kalpalathika et al. (1991) Beef doners 15,98 ± 2,86 Turhan et al. (2004) Frankfurter 10,4 ± 0,5 Kalpalathika et al. (1991) Pork Loin pork 2,1 ± 1,0 Lombardi-Boccia et al. (2002) Poultry Chicken breast 1,6 ± 1,0 Lombardi-Boccia et al. (2002) Chicken leg 4,2 ± 1,0 Lombardi-Boccia et al. (2002) Chicken doners 4,49 ± 1,95 Turhan et al. (2004) Chicken dark meat 4,9 ± 1,0 Clark et al. (1997) Chicken light meat 1,7 ± 0,5 Clark et al. (1997) It would be useful to take into account that heme iron is transformed into non heme iron as a consequence of heat treatment or storage (Lombardi- Boccia et al. 2002; Purchas et al. 2003). This can lead to mistakes when evaluating the content of heme iron in foods, because in most cases, data provided in literature are yielded from raw food, without considering loss of heme iron during cooking. In general, the more intensive the heat treatment is, the more degree of transformation from heme iron to non heme iron occurs. 137
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Dpto. de Bromatología y Tecnologí
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FACULTAT DE FARMÀCIA DEPARTAMENT D
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Todas las cosas que pasan en nuestr
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Agradecimientos Los agradecimientos
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Finalmente, al Ministerio de Educac
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Determinación del contenido minera
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Introducción I.1. Evolución del c
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Introducción refleja en los gastos
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Introducción - Bajo refrigeración
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Introducción - contribuir a la org
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Introducción - incluir en platos c
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Introducción los minerales son sus
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Introducción detrimento del hemo e
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Introducción mineral ó elemento t
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II. OBJETIVOS
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III. UNIDAD TEMÁTICA
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Unidad Temática Los isótopos radi
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Unidad Temática Métodos in vitro
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Unidad Temática más utilizada son
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Unidad Temática FACTORES FISIOLÓG
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Unidad Temática osteoporosis, hipe
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Unidad Temática el desarrollo cogn
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Unidad Temática Para algunos autor
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Unidad Temática Por todo ello el c
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Unidad Temática Cobre-ácido fíti
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Unidad Temática III.3. ESTIMACION
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Unidad Temática Esta línea fue es
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Unidad Temática El número de trab
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Unidad Temática Estimación de la
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Unidad Temática Tabla 2.- Porcenta
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Unidad Temática Figura 4.- Efecto
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Unidad Temática Los porcentajes de
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Unidad Temática III.4.- APORTE DE
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Unidad Temática En España existen
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Unidad Temática Figura 6.- Porcent
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Biodisponibidad mineral de menús e
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V. RESULTADOS
Page 101 and 102: Resultados Reference Subject (ISI J
Page 103 and 104: Resultados Introduction Because of
Page 105 and 106: Resultados Effect of caseinphosphop
Page 107 and 108: Resultados Dietary fiber and calciu
Page 109 and 110: Resultados This effect increase can
Page 111 and 112: Resultados of milk, by comparing ot
Page 113 and 114: Resultados BIBLIOGRAFIA 1.- M. Hern
Page 115 and 116: Resultados 17.- M. Moya, E. Cortés
Page 117 and 118: Resultados 35.-H. Spencer, C. Norri
Page 119 and 120: Resultados preterm infants fed a st
Page 121 and 122: Resultados Reference Subject (ISI J
Page 123 and 124: Resultados et al. 1999; Black, 1998
Page 125 and 126: Resultados Zinc corporal content On
Page 127 and 128: Resultados Nevertheless, this antag
Page 129 and 130: Resultados kind of caseinophosphope
Page 131 and 132: Resultados studied zinc absorption
Page 133 and 134: Resultados On the other hand, it ha
Page 135 and 136: Resultados In relation to zinc fort
Page 137 and 138: Resultados References: Aranda P and
Page 139 and 140: Resultados Furniss DE, Vuichoud J,
Page 141 and 142: Resultados Lombardi-Boccia G, Schle
Page 143 and 144: Resultados Prasad AS (1982): Clinic
Page 145 and 146: Resultados Spencer H, Kramer L, Nor
Page 147 and 148: Resultados Figure 1.- Relations bet
Page 149 and 150: Resultados Summary: Iron is an esse
Page 151: Resultados iron bioavailability is
Page 155 and 156: Resultados Meat factor Equally to h
Page 157 and 158: Resultados casein before its ingest
Page 159 and 160: Resultados was bound to 1, 25-β-ca
Page 161 and 162: Resultados Table 2.- Effects of vit
Page 163 and 164: Resultados significantly higher in
Page 165 and 166: Resultados Table 3.- Effects of phy
Page 167 and 168: Resultados hypocholesterolemic acti
Page 169 and 170: Resultados It seems that the conten
Page 171 and 172: Resultados Acknowledgements.- This
Page 173 and 174: Resultados Berner LA & Miller DD (1
Page 175 and 176: Resultados Conrad ME & Umbreit JN (
Page 177 and 178: Resultados Fidler MC, Davidsson L,.
Page 179 and 180: Resultados Hamed MY, Silver J & Wil
Page 181 and 182: Resultados Layrisse M, Chavez JF, M
Page 183 and 184: Resultados Ohta A, Ohtsuki M, Baba
Page 185 and 186: Resultados Sakai K, Ohta A, Shiga K
Page 187 and 188: Resultados Vonk AD, Schaasfsma G, D
Page 189 and 190: Resultados porcentajes de Fe y Zn b
Page 191 and 192: Resultados electron transfer and re
Page 193 and 194: Resultados In vitro estimation of t
Page 195 and 196: Resultados Standard Ca, Fe, Zn and
Page 197 and 198: Resultados mass cut-off value 10-12
Page 199 and 200: Resultados Dialysis mineral percent
Page 201 and 202: Resultados Table 4.- Solubility min
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Resultados Solubility and dialysabi
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Resultados Moody, 2003), and the da
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Resultados Iron dialysis percentage
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Resultados Copper Copper contents w
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Resultados The highest Zn dialysis
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Resultados Chawla, S., Saxena, A.,
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Resultados Haas, J.D., & Brownlie,
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Resultados Miller, D.D., Schricker,
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Resultados Sebastiá, V., Barberá,
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Resultados Reference Subject (ISI J
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Resultados 1. Introduction Speciati
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Resultados experimented by foods du
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Resultados Standard Fe solutions we
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Resultados 2.5. Nonheme Fe (ionic)
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Resultados Table 2.- Effect of simu
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Resultados Table 3.- Contribution o
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Resultados Table 5.- Total Fe, ioni
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Resultados In potato and spinach om
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Resultados References 1. Schricker
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VI. DISCUSIÓN GENERAL
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Biodisponibilidad mineral de menús
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Conclusiones PRIMERA La revisión d
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Conclusiones NOVENA Las contribucio
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IX.ANEXOS
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