Enhancers of iron absorption: ascorbic acid and other organic acids - PubMed (original) (raw)

Health benefits and risks of fermented foods-the PIMENTO initiative.

Todorovic S, Akpinar A, Assunção R, Bär C, Bavaro SL, Berkel Kasikci M, Domínguez-Soberanes J, Capozzi V, Cotter PD, Doo EH, Gündüz Ergün B, Guzel M, Harsa HS, Hastaoglu E, Humblot C, Hyseni B, Hosoglu MI, Issa A, Karakaş-Budak B, Karakaya S, Kesenkas H, Keyvan E, Künili IE, Kütt ML, Laranjo M, Louis S, Mantzouridou FT, Matalas A, Mayo B, Mojsova S, Mukherjee A, Nikolaou A, Ortakci F, Paveljšek D, Perrone G, Pertziger E, Santa D, Sar T, Savary-Auzeloux I, Schwab C, Starowicz M, Stojanović M, Syrpas M, Tamang JP, Yerlikaya O, Yilmaz B, Malagon-Rojas J, Salminen S, Frias J, Chassard C, Vergères G. Todorovic S, et al. Front Nutr. 2024 Sep 3;11:1458536. doi: 10.3389/fnut.2024.1458536. eCollection 2024. Front Nutr. 2024. PMID: 39309142 Free PMC article. Review.