Summary. Guinea‐pig liver was used as a model for studies on the handling of dietary liver iron. Cooking and acid‐peptic digestion of the liver produced an increase in the low molecular weight liver iron complexes as demonstrated by dialysis and Sephadex gel filtration. Absorption studies in rats suggested that the reduction in the size of the iron complexes, following cooking and enzymatic digestion, increased the absorbability of the liver iron.
No takes yet. Share an insight, caveat, or question.
Naish et al. (1974) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: