Investigations concerning bioavailability in vivo of iodine from fortified lipid products

Abstract

Sunflower oil takes up the biggest specific weight among edible fats, used in nutrition in the Republic of Moldova. Manufacturing and consumption of fortified sunflower oil with iodine, and derivatives products on it base is perspective direction on elimination alimentary dependent iodine deficiency disorders. With the aim of it oxidative stability were determined physicochemical properties of examined prodict. In consequence of studies was demonstrated efficiency of fortification of lipid products with iodine under iodine status.