A COMPREHENSIVE STUDY ABOUT THE INFLUENCE OF SOYBEAN ON BIOAVAILABILITY OF NON-HEME IRON IN DIET
- VernacularTitle:大豆影响膳食中非血红素铁生物利用的综合研究
- Author:
Shouyang YU
;
Fuqing YANG
;
Weiping YU
;
Jilin YANG
;
Xiaojie HAN
;
Huisheng QIN
;
Caoxu WANG
;
- Publication Type:Journal Article
- Keywords:
soybean non-heme iron bioavailability enhancers and inhibitors of iron absorption and utilization soybean sprouting soybean fer-mentation bean curd relative availability of iron neutron acti-vation method of 58Fe
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
A series of research results on the influence of soybean to the bioavai?lability of non-heme iron in diet are reported. It is proved that Soybean and some of its products decrease the bioavailability of non-heme iron in diet by human observation and animal experiments. This result is due to insufficient control over the inhibitors and utilization of the enhancers of the bioavailability of iron in soybean itself.Experiments show that through some special treatment processes such as sprouting, fermenting and making bean curd, the above disadvantages may be effectively reduced and remarkably increase the bioavailability of the non-heme iron. These conclusions possess both theoretical and practical meaning for full utilization of soybean protein and effective prevention of iron deficiency anemia.
