IronIntestinal AbsorptionHepcidinsIron RadioisotopesIron-Binding ProteinsCation Transport ProteinsIron, DietaryIron OverloadHemochromatosisDuodenumAntimicrobial Cationic PeptidesEnterocytesFerritinsAbsorptionIron IsotopesTransferrinFerrous CompoundsIron Chelating AgentsHistocompatibility Antigens Class IAnemia, Iron-DeficiencyMembrane ProteinsPhytic AcidBiological AvailabilityLiverIron-Regulatory ProteinsReceptors, TransferrinCaco-2 CellsAnemia, HypochromicFerric CompoundsIntestinesFood, FortifiedIron CompoundsHemoglobinsIntestinal MucosaAscorbic AcidHomeostasisHemosiderinFood AnalysisDietBreadPhlebotomyBloodlettingGrape Seed ExtractIron Metabolism Disorders6-PhytaseHemePhenylhydrazinesFlourIron Regulatory Protein 1MeatPolyphenolsSoybeansEdetic AcidNutritional StatusWhole-Body CountingZincDeferoxamineErythropoiesisIron Regulatory Protein 2Citrus aurantiifoliaVegetable ProteinsDigitariaHematocritCross-Over StudiesDysprosiumTeaFood AdditivesZinc IsotopesInfant FoodSkin AbsorptionAdministration, OralTriticumMilkCalcium, DietaryCerealsGlycerylphosphorylcholineHydrolyzable TanninsFecesDietary ProteinsPrussian Blue ReactionSpectrophotometry, AtomicDietary SupplementsFoodVenezuelaIntestine, SmallAnemiaFood HandlingFish ProductsBiological TransportNutritive ValueFood, Formulatedbeta-ThalassemiaYtterbiumX-Ray Absorption SpectroscopyScintillation CountingCopperEggsJejunumDeficiency DiseasesErythrocytes