Trace Minerals in Foods
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco
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absorbed absorption acid aluminum animals arsenic bioavailability Biochem biological blood bone boron calcium cells cereal Chem chicks chromium Clin compounds concentrations containing content of foods copper Cr intake dairy dehydrogenase dialysis dietary Cr dietary tin disease dose effects enzyme excretion F. H. Nielsen function glucose glutathione peroxidase glutathione peroxidase activity goiter Greger hormones human hydrogenase hypothyroidism increased infant ingested inhibition inorganic insulin interaction intestinal intrinsically labeled iodide iodine content iodine intake iodophors iron isotopic tracers kidney levels of selenium lipid liver metabolism milk mineral molybdenum nickel Nutr nutrient nutrition oral organic oxidation patients pharmacological plants plasma protein R. A. Anderson radioisotopes rats fed reported retention role samples selenate selenite selenium levels selenocysteine selenomethionine serum silicon sodium sodium selenite soil stable isotopes studies supplementation thyroid tissues Total Diet total parenteral nutrition toxicity Toxicol Trace Element uptake urinary urine vanadate vanadium vegetables vitro yg/day yg/gm zinc