Miguel Layrisse
Venezuelan Institute for Scientific Research
68 Papers
894 Citations
Miguel Layrisse is an academic researcher from Venezuelan Institute for Scientific Research. The author has contributed to research in topics: Iron deficiency & Anemia. The author has an hindex of 33, co-authored 68 publications.
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Papers
Estimation of available dietary iron
Elaine R Monsen,Leif Hallberg,Miguel Layrisse,D. M. Hegsted,James D. Cook,Walter Mertz,Clement A. Finch +6 more
TL;DR: A model has been developed whereby the availability of iron in a given meal may be estimated and the amount of nonheme iron and its availability as influenced by the meal's content of enhancing factors is provided.
661
Food iron absorption: a comparison of vegetable and animal foods.
Miguel Layrisse,James D. Cook,James D. Cook,C. Martinez,Marcel Roche,I. N. Kuhn,I. N. Kuhn,R. Walker,R. Walker,Clement A. Finch,Clement A. Finch +10 more
TL;DR: Food iron absorption could be predicted over the spectrum of normal to iron deficient states when these values were related to the absorption of ferrous ascorbate determined simultaneously in each subject.
276
The effect of cysteine-containing peptides released during meat digestion on iron absorption in humans.
TL;DR: It is suggested that the enhancing effect of meat on nonheme iron absorption is due to Cysteine, and that cysteine-containing peptides, rather than the free amino acid, are responsible for this effect.
171
Iron Bioavailability in Humans from Breakfasts Enriched with Iron Bis-Glycine Chelate, Phytates and Polyphenols
Miguel Layrisse,María Nieves García-Casal,Liseti Solano,María Adela Barón,Franklin Arguello,Daisy Llovera,José Ramírez,Irene Leets,Eleonora Tropper +8 more
TL;DR: Because of its high solubility in aqueous solutions even at pH 6, its low interactions with food and high absorption, ferrochel is a suitable compound for food fortification.
162
Effect of histidine, cysteine, glutathione or beef on iron absorption in humans.
TL;DR: The results suggest that the effect of cysteine on iron absorption is similar in the peptide form and as a single molecule.
155