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肉类食物促进非血红素铁吸收的机制目前仍不清楚。许多研究皆在找出一种增进非血红素铁吸收的“肉类因子”。综合有关文献可以归为三类: 肉类因子使铁溶解某些研究表明肉类因子是蛋白水解酶的消化作用产物,该产物又与非血红素铁结合,促进了铁的溶解和吸收。通过食物在体外消化并对其可溶性铁(指可透过膜结构的铁)进行测定,结果表明,与体内铁的生物可利用性测定结果一致。加入牛肉可增加体外消化食物的可透析铁,然而也有一些研究不能重复此结果。有人
The mechanism by which meat foods promote absorption of non-heme iron remains unclear. Many studies have identified a “meat factor” that enhances non-heme iron absorption. Synthetic literature can be grouped into three categories: Meat Factor Causes Iron to Dissolve Some studies show that meat factor is a digestive product of proteolytic enzymes that, in turn, bind to non-heme iron to promote iron dissolution and absorption. In vitro digestion by food and determination of its soluble iron, which is permeable to membrane structure, showed the same results as the bioavailability of iron in the body. Adding beef can increase the dialysis iron in vitro digestible food, but there are some studies can not repeat this result. Someone