IronIntestinal AbsorptionAbsorptionIron IsotopesIron RadioisotopesIron, DietaryIron Chelating AgentsFerritinsPhytic AcidFerrous CompoundsBiological AvailabilityHepcidinsIron OverloadAnemia, Iron-DeficiencyHemochromatosisAnemia, HypochromicFood, FortifiedDuodenumFoodFerric CompoundsAntimicrobial Cationic PeptidesTransferrinIron CompoundsIron-Binding ProteinsFood AnalysisCation Transport ProteinsHemoglobinsAscorbic AcidHemosiderinDietEnterocytesBreadReceptors, TransferrinCaco-2 CellsPhlebotomyGrape Seed ExtractBloodlettingIron Metabolism DisordersMeat6-PhytaseHemeFlourPhenylhydrazinesIron Regulatory Protein 1Iron-Regulatory ProteinsSoybeansPolyphenolsFood HandlingFood AdditivesNutritional StatusEdetic AcidInfant FoodZincWhole-Body CountingIntestinesDeferoxamineErythropoiesisFood SupplyIron Regulatory Protein 2Citrus aurantiifoliaVegetable ProteinsCross-Over StudiesIntestinal MucosaHematocritLiverDigitariaDysprosiumTeaCerealsMilkFood, FormulatedAdministration, OralZinc IsotopesTriticumSkin AbsorptionCalcium, DietaryNutritive ValueDietary ProteinsFecesHomeostasisGlycerylphosphorylcholineHydrolyzable TanninsDietary SupplementsSpectrophotometry, AtomicPrussian Blue ReactionFish ProductsIntestine, SmallEggsAnemiaVenezuelaBiological TransportHistocompatibility Antigens Class Ibeta-ThalassemiaYtterbiumVegetablesX-Ray Absorption SpectroscopyCopperScintillation CountingMembrane ProteinsFood Preferences