FerrocyanidesIronAbsorptionIntestinal AbsorptionHemeMeatIron, DietaryIron IsotopesIron RadioisotopesIron Chelating AgentsFerritinsFerrous CompoundsBiological AvailabilityIron OverloadPhytic AcidHepcidinsFerric CompoundsAnemia, Iron-DeficiencyMeat ProductsHemoglobinsHemochromatosisHeme Oxygenase (Decyclizing)Anemia, HypochromicIron CompoundsDuodenumTransferrinFood, FortifiedHemeproteinsHeme Oxygenase-1SpectrophotometryIron-Binding ProteinsDietCation Transport ProteinsAscorbic AcidAntimicrobial Cationic PeptidesHemosiderinEnterocytesSkin AbsorptionFood AnalysisSpectrum AnalysisSpectrophotometry, AtomicZincGrape Seed ExtractCaco-2 CellsMyoglobinCookingX-Ray Absorption SpectroscopyReceptors, TransferrinIron Metabolism DisordersOxidation-ReductionJejunumIron Regulatory Protein 1IntestinesBreadHydrogen-Ion ConcentrationCarbon MonoxideSpectrum Analysis, RamanAdministration, OralKineticsDeferoxamineIntestine, SmallElectron Spin Resonance SpectroscopyZinc IsotopesFecesBiological TransportIron Regulatory Protein 2LiverSpectrophotometry, UltravioletIntestinal MucosaPhlebotomyIron-Regulatory ProteinsSoybeansBloodlettingPolyphenolsFlourCopperPhenylhydrazinesWhalesCross-Over StudiesNutritional Status6-PhytaseCalcium, DietaryEdetic AcidFood HandlingZinc RadioisotopesVegetable ProteinsCattleHematocritErythropoiesisInfant FoodCytochrome b GroupMetmyoglobinWhole-Body CountingMilkDietary ProteinsHomeostasisFood