In vitro availability of some essential minerals in commonly eaten processed and unprocessed Caribbean tuber crops

BioMetals ◽  
2006 ◽  
Vol 20 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Lowell L. Dilworth ◽  
Felix O. Omoruyi ◽  
Helen N. Asemota
Keyword(s):  
Essential Minerals ◽  
In Vitro Availability ◽  
Tuber Crops

Influence of certain adsorbents on the in vitro availability of lidocaine from some suppository bases

1999 ◽  
Vol 22 (2) ◽  
pp. 197-206 ◽  
Author(s):  
M. Abd El-Mohsen ◽  
K. Khaled ◽  
M. Fetouh ◽  
H. Ahmed
Keyword(s):  
In Vitro Availability

Effect of Domestic Processing and Cooking Methods on Total, HCl Extractable Iron and in vitro availability of Iron in Spinach and Amaranth Leaves

2002 ◽  
Vol 16 (2) ◽  
pp. 113-120 ◽  
Author(s):  
S.K. Yadav ◽  
S. Sehgal
Keyword(s):  
Iron Content ◽  
Dry Weight ◽  
Total Iron ◽  
Cooking Methods ◽  
In Vitro Availability ◽  
Domestic Processing ◽  
Polyethylene Bags ◽  
And Storage ◽  
Extractable Iron

Spinach ( Spinacia oleracia) and amaranth ( Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5°C and 30°C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content. The iron content of these leaves varied from 26.54 to 34.14 mg/l00g, dry weight and its HCl-extractability and in vitro availability were 62.11–67.18% and 3.03–3.97% of total respectively. Drying and storage had no significant effect on total iron content, Hel-extractability and availability ( in vitro), while blanching and cooking resulted in significant improvement of iron availability, and a significant reduction in oxalic acid content, while only blanching significantly reduced phytic acid and polyphenol contents. Thus cooking and blanching are good ways to improve HCl-extractability and in vitro availability of iron.

scholarly journals Effect of metal ions on the in vitro availability of enoxacin, its in vivo implications, kinetic and antibacterial studies

Química Nova ◽  
2011 ◽  
Vol 34 (2) ◽  
pp. 186-189 ◽  
Author(s):  
Najma Sultana ◽  
Erum Humza ◽  
Muhammad Saeed Arayne ◽  
Urooj Haroon
Keyword(s):  
Metal Ions ◽  
Antibacterial Studies ◽  
In Vitro Availability

Assessment of the role of meat cut on the Fe, Zn, Cu, Ca and Mg content and their in vitro availability in homogenised weaning foods

Meat Science ◽  
1997 ◽  
Vol 45 (4) ◽  
pp. 473-483 ◽  
Author(s):  
Marina Santaella ◽  
Isabel Martínez ◽  
Gaspar Ros ◽  
MaJesús Periago
Keyword(s):  
Weaning Foods ◽  
In Vitro Availability ◽  
Mg Content

Effect of Ca (II) ion on the in vitro availability and protein binding of Amlodipine besylate

2013 ◽  
Vol 7 (8) ◽  
pp. 671-676
Author(s):  
Marzina Ajrin ◽  
Newton Sen ◽  
Irfan Newaz Khan ◽  
Maria Islam Khan
Keyword(s):  
Protein Binding ◽  
Amlodipine Besylate ◽  
In Vitro Availability

In Vitro Availability of Nitrofurantoin from Different Tablet Batches

1974 ◽  
Vol 1 (6) ◽  
pp. 567-573
Author(s):  
Eeva Kristoffersson ◽  
Merja Easilainen
Keyword(s):  
In Vitro Availability
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