Isabelle Aeberli

Strategies to Enhance Iron Absorption from Tef-injera in Young Women

Maren Fischer, Ines Egli, Isabelle Aeberli, Michael Zimmermann & Richard Hurrell · European Journal of Nutrition & Food Safety · 2015

Objectives: Tef is a cereal indigenous to Ethiopia. The flour obtained is mostly used to produce a soft, pancake-like sourdough-bread, called injera. Since it contains considerable amounts of phytate, iron bioavailability from this Ethiopian staple is believed to be limited. We i...

Open access Research Article 10.9734/EJNFS/2015/21304

In Overweight Women, Adiposity-related Inflammation and Serum Hepcidin are Increased, Dietary Iron Bioavailability is decreased and Ascorbic Acid has Only a Negligible Enhancing Effect on Iron Bioavailability

Ana Carla Cepeda-Lopez, Sophia Wussler, Alida Melse-Boonstra, Michael Zimmermann & Isabelle Aeberli · European Journal of Nutrition & Food Safety · 2015

Objectives: Many countries are struggling with the double burden of malnutrition. Iron deficiency is prevalent in overweight and obese (OW/OB) subjects, likely due to adiposity-related inflammation increased hepcidin and decreased iron absorption. Because hepcidin reduces iron ef...

Open access Research Article 10.9734/EJNFS/2015/21333