Published Scientific Papers
A New Procedure to Fortify Fluid Milk and Dairy Products with High-Bioavailable Ferrous Sulfate
The behavior of SFE-171 used for food fortification was studied. The biological and nutritional properties of this new iron source are discussed in this work.
Bioavailability, Biodistribution, and Toxicity of BioZn-AAS: A New Zinc Source. Comparative Studies in Rats
Food fortification with a proper zinc compound is an economic and effective strategy to prevent zinc deficiency. BioZn-AAS, a zinc gluconate stabilized with glycine, was compared with zinc sulfate (reference standard), zinc hydroxide, and zinc gluconate, all of them labeled with 65 Zn. This preclinical study was performed on Sprague-Dawley rats of both sexes, and the administered dose was 85 mg/kg of zinc.
Bioavailability, biodistribution and toxicity of Biocal a new calcium source. Comparative studies in rats.
The purpouse of this study is to determine the bioavailability, biodistribution and toxicity of Biocal, a new calcium source. Biocal is a calcium gluconate stabilized with glycine. A comparative study of this compound versus calcium gluconate was perfored in Sprague-Dawley rats.
Nutritional and Technological Behavior of Stabilized Iron-Gluconate in Wheat Flour
Food fortification has shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate stabilized by glycine as a new iron source to be used in wheat flour fortification.
Iron Bioavailability from Fortified Fluid Milk and Petit Suisse Cheese Determined by the Prophylactic–Preventive Method
In this research, we measure the iron bioavailability of micronized ferric orthophosphate when it is used to fortify low-fat fluid milk enriched with calcium and petit suisse cheese using the prophylactic–preventive method in rats.
Iron Bioavailability from Fortified Petit Suisse Cheese Determined by the Prophylactic–Preventive Method
In this research, we measured the iron bioavailability of ferrous glu- conate stabilized with glycine (SFG) when it is used to fortify petit suisse cheese using the prophylactic–preventive method in rats.
Stabilized Ferrous Gluconate as Iron Source for Food Fortification
The iron bioavailability and acute oral toxicity in rats of a ferrous glu- conate compound stabilized with glycine (SFG), designed for food fortifi- cation, was studied in this work by means of the prophylactic method and the Wilcoxon method, respectively.
Expert Group on Vitamins and Minearls Calcium Biocal
The attached review of calcium is a revised version of the paper presented to the Expert Group on Vitamins and Minerals at the meeting on 2 April. It has been amended to take into account some of the comments made by Members and to correct a number of minor inaccuracies.