1999•Journal of NutritionOpen access

Dietary Copper Primarily Affects Antioxidant Capacity and Dietary Iron Mainly Affects Iron Status in a Surface Response Study of Female Rats Fed Varying Concentrations of Iron, Zinc and Copper

Zamzam K. Roughead, LuAnn K. Johnson, Janet R. Hunt

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Key concepts: TBARS, Chemistry, Zinc, Ceruloplasmin, Copper, Thiobarbituric acid, Oxidative stress, Superoxide dismutase

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Dietary Copper Primarily Affects Antioxidant Capacity and Dietary Iron Mainly Affects Iron Status in a Surface Response Study of Female Rats Fed Varying Concentrations of Iron, Zinc and Copper — Research Paper | ScholarLens