Potenţialul de fier în componenţa proteinelor gălbenuşului de ou
2019
Gherman, Dorina | Ucrainciuc, Ana
Theoretical and practical aspects of the physiological role of iron contained in egg yolk were investigated. The problem of iron deficiency in the diet, known as iron deficiency anaemia (IDA), which accounts for 80% of all anaemias, is currently being highlighted. The aetiology of IDA is in most cases due to dietary errors in nutrient content. The protein fosvitin contained in yolk granules and the ferritin in egg yolk serum are sources of increased potential for easily assimilated iron. In the paper, the method for estimating the amount of phosvitin and ferritin in home-produced egg yolk was investigated.
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Publisher Technical University of Moldova
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