IronIntestinal AbsorptionAbsorptionIron IsotopesIron RadioisotopesIron, DietaryIron Chelating AgentsFerritinsPhytic AcidFerrous CompoundsBiological AvailabilityHepcidinsIron OverloadAnemia, Iron-DeficiencyHemochromatosisAnemia, HypochromicDuodenumFerric CompoundsFood, FortifiedAntimicrobial Cationic PeptidesTransferrinIron CompoundsIron-Binding ProteinsCation Transport ProteinsHemoglobinsAscorbic AcidHemosiderinFood AnalysisEnterocytesDietBreadReceptors, TransferrinCaco-2 CellsPhlebotomyBloodlettingGrape Seed ExtractIron Metabolism Disorders6-PhytaseHemePhenylhydrazinesFlourIron Regulatory Protein 1MeatIron-Regulatory ProteinsPolyphenolsSoybeansEdetic AcidNutritional StatusWhole-Body CountingZincDeferoxamineIntestinesErythropoiesisIron Regulatory Protein 2Citrus aurantiifoliaVegetable ProteinsDigitariaHematocritIntestinal MucosaLiverCross-Over StudiesDysprosiumTeaFood AdditivesZinc IsotopesInfant FoodSkin AbsorptionAdministration, OralTriticumMilkCalcium, DietaryCerealsGlycerylphosphorylcholineHomeostasisHydrolyzable TanninsFecesDietary ProteinsPrussian Blue ReactionSpectrophotometry, AtomicDietary SupplementsFoodVenezuelaIntestine, SmallAnemiaFood HandlingFish ProductsBiological TransportNutritive ValueHistocompatibility Antigens Class IFood, Formulatedbeta-ThalassemiaYtterbiumX-Ray Absorption SpectroscopyScintillation CountingCopperMembrane ProteinsEggsJejunumDeficiency DiseasesErythrocytes