Abstract
Chemical determination of the content of minerals present in the food do not indicate the amount of the minerals which are available for absorption and utilization. Bioavailability of minerals and trace elements is shown to be affected by both intrinsic and extrinsic factors. Intrinsic factors are those internal to the human or animal and include among others nutritional and health status, sex and age. Components in the diet are the extrinsic factors and could also be described as interactions between the components and the minerals, with either positive or negative effects.
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© 1990 Plenum Press, New York
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Frølich, W. (1990). Chelating Properties of Dietary Fiber and Phytate. The Role for Mineral Availability. In: Furda, I., Brine, C.J. (eds) New Developments in Dietary Fiber. Advances in Experimental Medicine and Biology, vol 270. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5784-1_8
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DOI: https://doi.org/10.1007/978-1-4684-5784-1_8
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