Non-Heme Iron Content and Antioxidant Activities of Wistar Rats Fed Aqueous Extract of <i>Elaeis guineensis </i>(Banga Soup) Cooked Using Different Utensils

Non-Heme Iron Content and Antioxidant Activities of Wistar Rats Fed Aqueous Extract of <i>Elaeis guineensis </i>(Banga Soup) Cooked Using Different Utensils

Cooking utensils may leach toxic metals or trace elements into food. Iron is an essential nutrient and both iron deficiency and iron excess can affect optimal health. The aim of the study was to determine non-heme iron (NHI) and some antioxidant parameters of rats fed banga soup (BS) prepared using...

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Bibliographic Details
Main Authors: E.J. Otuaga, J. Okpoghono, B.O. George
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2020-07-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
Banga soup; non-heme iron; antioxidant; aluminium pot; cast iron pot
Online Access:https://www.ajol.info/index.php/jasem/article/view/197687

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