Investigations concerning bioavailability in vivo of iodine from fortified lipid products

  • Rodica Sturza Technical University of Moldova, Chisinau
  • Valentin Gudumac Technical University of Moldova, Chisinau
  • Olga Deseatnicov Technical University of Moldova, Chisinau
  • Ion Nastas Technical University of Moldova, Chisinau
  • Cristina Popovici Technical University of Moldova, Chisinau
Keywords: iodine, Iodine Deficiency Disorders (IDDs), food fortification, sunflower oil, in vivo study

Abstract

Sunflower oil takes up the biggest specific weight among edible fats, used in nutrition in the Republic of Moldova. Manufacturing and consumption of fortified sunflower oil with iodine, and derivatives products on it base is perspective direction on elimination alimentary dependent iodine deficiency disorders. With the aim of it oxidative stability were determined physicochemical properties of examined prodict. In consequence of studies was demonstrated efficiency of fortification of lipid products with iodine under iodine status.

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Published
2007-11-19
How to Cite
Sturza, Rodica, Valentin Gudumac, Olga Deseatnicov, Ion Nastas, and Cristina Popovici. 2007. “Investigations Concerning Bioavailability in Vivo of Iodine from Fortified Lipid Products”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 31 (November), 23–26. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/3744.
Issue
Vol 31 (2007)
Section
Articles