F
F Mayet
Researcher at University of the Witwatersrand
Publications - 7
Citations - 763
F Mayet is an academic researcher from University of the Witwatersrand. The author has contributed to research in topics: Ascorbic acid & Intestinal absorption. The author has an hindex of 7, co-authored 7 publications receiving 741 citations. Previous affiliations of F Mayet include University of Natal.
Papers
More filters
Journal ArticleDOI
Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and phytates on nonheme-iron absorption.
D Siegenberg,R. D. Baynes,Thomas H. Bothwell,B. J. Macfarlane,R D Lamparelli,N G Car,Patrick MacPhail,U Schmidt,A. Tal,F Mayet +9 more
TL;DR: It may be possible to predict the bioavailability of iron in a diet if due account is taken of the relative content in the diet of the major promoters and inhibitors of iron absorption.
Journal ArticleDOI
Fortification of curry powder with NaFe(111)EDTA in an iron-deficient population: report of a controlled iron-fortification trial.
TL;DR: Premenopausal women, multipara women, and women with prolonged menstruation or initial IDA benefitted most from fortification, and the prevalence of Fe-deficiency anemia decreased from 22 to 5% in fortified females.
Journal ArticleDOI
Importance of ascorbic acid in the absorption of iron from infant foods
D. P. Derman,D. P. Derman,Thomas H. Bothwell,Thomas H. Bothwell,A P MacPhail,A P MacPhail,J. D. Torrance,J. D. Torrance,Werner R. Bezwoda,Werner R. Bezwoda,R. W. Charlton,R. W. Charlton,F Mayet,F Mayet +13 more
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.
Journal ArticleDOI
Effect of traditional oriental soy products on iron absorption
B. J. Macfarlane,W. B. van der Riet,Thomas H. Bothwell,R. D. Baynes,D Siegenberg,U Schmidt,A. Tal,John R.N. Taylor,F Mayet +8 more
TL;DR: When compared with a soy-flour meal containing an equal amount of protein, iron absorption was found to be significantly improved with silken tofu, natto, tempeh, rice miso, barleyMiso, and soybean miso.
Journal ArticleDOI
Inhibitory effect of nuts on iron absorption
B. J. Macfarlane,Werner R. Bezwoda,Thomas H. Bothwell,R. D. Baynes,J. E. Bothwell,A P MacPhail,R D Lamparelli,F Mayet +7 more
TL;DR: Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts) and this is different from that found previously for soy protein, another potent inhibitor of Fe absorption.