Involvement of the siderophore of cowpea Rhizobium in the iron nutrition of the peanut

1994 ◽  
Vol 10 (3) ◽  
pp. 360-361 ◽  
Author(s):  
R. S. Jadhav ◽  
N. V. Thaker ◽  
A. Desai
Keyword(s):  
Iron Nutrition

scholarly journals The iron will of the research community: advances in iron nutrition and interactions in lockdown times

2021 ◽  
Vol 72 (6) ◽  
pp. 2011-2013
Author(s):  
Janneke Balk ◽  
Nicolaus von Wirén ◽  
Sebastien Thomine
Keyword(s):  
Research Community ◽  
Iron Nutrition

Donor iron nutrition: Which precaution prevails?

Transfusion ◽  
2020 ◽  
Author(s):  
Merlyn Sayers
Keyword(s):  
Iron Nutrition

Iron nutrition in plants: A world overview

1982 ◽  
Vol 5 (4-7) ◽  
pp. 233-249 ◽  
Author(s):  
P. B. Vose
Keyword(s):  
Iron Nutrition

scholarly journals Iron nutrition in the UK: getting the balance right

2004 ◽  
Vol 63 (4) ◽  
pp. 519-528 ◽  
Author(s):  
Susan J. Fairweather-Tait
Keyword(s):  
Negative Impact ◽  
Iron Nutrition ◽  
Fe Deficiency ◽  
Adaptive Responses ◽  
Childbearing Age ◽  
Related Factors ◽  
High Fibre ◽  
Single Meal ◽  
Fe Homeostasis ◽  
The Uk

Fe homeostasis is considered in the context of the UK diet, using information on Fe intake and status from the National Diet and Nutrition Surveys. The importance of assessing Fe availability rather than total Fe intake is discussed. Dietary and host-related factors that determine Fe bioavailability (Fe utilised for Hb production) are reviewed using information from single-meal studies. When adaptive responses are taken into consideration, foods associated with higher Fe status include meat (haem-Fe and the ‘meat factor’) and fruits and fruit juice (vitamin C). Foods that may have a negative impact include dairy products (Ca), high-fibre foods (phytate) and tea and coffee (polyphenols), but the effects are more apparent in groups with marginal Fe deficiency, such as women of childbearing age. Analysis of dietary intake data on a meal-by-meal basis is needed to predict the influence of changing dietary patterns on Fe nutrition in the UK. Current information suggests that in the UK Fe deficiency is a greater problem than Fe overload.

Iron Nutrition for Growth and Chlorophyll Development of some Plant Tissue Cultures

Nature ◽  
1964 ◽  
Vol 202 (4938) ◽  
pp. 1235-1236 ◽  
Author(s):  
J. C. WILMAR ◽  
A. C. HILDEBRANDT ◽  
A. J. RIKER
Keyword(s):  
Plant Tissue ◽  
Iron Nutrition ◽  
Tissue Cultures ◽  
Plant Tissue Cultures

Iron nutrition of wheat and rice as influenced by soil application of zinc, phosphorus and farmyard manure in lateritic, black and alluvial soils

1982 ◽  
Vol 5 (4-7) ◽  
pp. 761-768 ◽  
Author(s):  
K. C. K. Reddy ◽  
K. P. R. Vittal ◽  
T. G. Sastry ◽  
B. V. Subbiah
Keyword(s):  
Farmyard Manure ◽  
Iron Nutrition ◽  
Alluvial Soils ◽  
Soil Application

scholarly journals The potential effect of iron defortification on iron-deficiency anaemia in the US population

2007 ◽  
Vol 10 (11) ◽  
pp. 1266-1273 ◽  
Author(s):  
Min Tao ◽  
David L Pelletier ◽  
Dennis D Miller
Keyword(s):  
Iron Deficiency ◽  
Iron Deficiency Anaemia ◽  
Iron Status ◽  
Potential Effect ◽  
Reproductive Age ◽  
Iron Nutrition ◽  
Deficiency Anaemia ◽  
Adult Men ◽  
The Us ◽  
The Usa

AbstractObjectiveTo quantify the potential effect of iron defortification in the USA on iron-deficiency anaemia (IDA).MethodsMonte Carlo models were built to simulate iron nutrition in the US population. A hypothetical cohort of 15 000 persons from the general population was used in 15-year simulations to compare the prevalence of IDA with and without fortification.ResultsWith iron fortification, the prevalence of IDA was 2.4% for children aged 3–5 years, 5.4% for women aged 20–49 years, and 0.14% for men aged 20–49 years. The corresponding IDA estimates under iron defortification were 4.5%, 8.2% and 0.46%, respectively. Defortification had little effect on the distribution of iron indicators at or above the 50th percentile within each of these three groups and little effect on the distributions of iron indicators among adult men.ConclusionIron defortification is likely to increase IDA among children and women of reproductive age, but is not likely to have meaningful effects on the iron status of men or the majority of women and children.

scholarly journals Iron absorption from a cereal-based meal containing cane sugar fortified with ascorbic acid

1977 ◽  
Vol 38 (2) ◽  
pp. 261-269 ◽  
Author(s):  
D. Derman ◽  
M. Sayers ◽  
S. R. Lynch ◽  
R. W. Charlton ◽  
T. H. Bothwell ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ferric Hydroxide ◽  
Fold Increase ◽  
Inhibitory Effect ◽  
Cane Sugar ◽  
Iron Nutrition ◽  
Indian Women ◽  
Mean Values ◽  
Maize Meal ◽  
The Mean

1. The feasibility of improving iron nutrition by fortifying cane sugar with ascorbic acid was studied.2. The absorption of Fe added to maize-weal porridge was measured in 116 volunteer multiparous Indian women using the radio-Fe erythrocyte utilization method. The meals were fed with and without tea or coffee and with and without varying amounts of ascorbic acid.3. The mean absorption of Fe from maize-meal porridge was very low (3.8 %), being even further reduced (2.1 %) when tea was drunk with the meal.4. The addition of 50 or 100 mg ascorbic acid to maize-meal porridge caused approximately a 10-fold increase in Fe absorption. The increase was much less when tea was present, being 2-fold and 5-fold with 50 and 100 mg ascorbic acid respectively. The inhibitory effect of tea on Fe absorption could, however, be overcome by giving larger doses of ascorbic acid (250 and 500 mg).5. When contaminating Fe (2.5 mg) in the form of labelled rust (Fe2O3) or ferric hydroxide was added to maize-meal porridge it was poorly absorbed (mean values were 0.01 % and 1.5 % respectively). The addition of 100 mg ascorbic acid increased the mean Fe absorption rates to 0.5 % and 6.7 % with Fe2O3 and Fe(OH)3 respectively. Fe(OH)3 was found to be absorbed about half as well as the intrinsic Fe present in maize-meal porridge.6. It is concluded that ascorbic acid is capable of improving Fe absorption from a cereal source. It can partially overcome the inhibitory effect of tea and might be expected to facilitate the absorption of at least some forms of Fe that may contaminate food.

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