机译:A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: a controlled trial in a cohort of healthy UK women using a stable iron isotope
Univ Chester, Fac Med Dent & Life Sci, Chester, Cheshire, England;
MRC, Elsie Widdowson Lab, Cambridge, England;
Univ East Anglia, Norwich Med Sch, Norwich, Norfolk, England;
iron bioavailability; iron deficiency; hepcidin; polyphenols; tea;