D. P. Derman

TL;DR: The major relevance of these findings is the fact that the total absorption of non-haem-Fe from a mixed diet may be profoundly influenced by the presence of single vegetables with either marked enhancing or inhibiting effects on Fe bioavailability.

TL;DR: Non-haem-iron absorption from a variety of cereal and fibre meals was measured in parous Indian women, using the erythrocyte utilization of radioactive Fe method to establish whether alteration of the phytate and polyphenol contents of sorghum affected Fe absorption from Sorghum meals, and to assess the influence of fibre on Fe absorption.

TL;DR: The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.

TL;DR: Absorption was significantly improved when ascorbic acid was added, the mean increase being threefold with an iron:ascorbic ratio of 1:1.5 molar and more than sixfold with a ratio of1:3 molar.

TL;DR: Ascorbic acid is capable of improving Fe absorption from a cereal source and can partially overcome the inhibitory effect of tea and might be expected to facilitate the absorption of at least some forms of Fe that may contaminate food.