Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in...

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Bibliographic Details
Main Authors:	Ângela Liberal, José Pinela, Ana Maria Vívar-Quintana, Isabel C. F. R. Ferreira, Lillian Barros
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Series:	Foods
Subjects:	iron-deficiency anemia iron bioavailability food fortification dietary strategies biofortification agronomic/genetic techniques
Online Access:	https://www.mdpi.com/2304-8158/9/12/1871

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