PMC:7408073 / 46563-46860 JSONTXT

{"project":"LitCovid-PD-FMA-UBERON","denotations":[{"id":"T294","span":{"begin":238,"end":248},"obj":"Body_part"}],"attributes":[{"id":"A294","pred":"fma_id","subj":"T294","obj":"http://purl.org/sig/ont/fma/fma7199"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}

{"project":"LitCovid-PubTator","denotations":[{"id":"1783","span":{"begin":151,"end":161},"obj":"Chemical"},{"id":"1784","span":{"begin":192,"end":210},"obj":"Chemical"}],"attributes":[{"id":"A1783","pred":"tao:has_database_id","subj":"1783","obj":"MESH:D015034"}],"namespaces":[{"prefix":"Tax","uri":"https://www.ncbi.nlm.nih.gov/taxonomy/"},{"prefix":"MESH","uri":"https://id.nlm.nih.gov/mesh/"},{"prefix":"Gene","uri":"https://www.ncbi.nlm.nih.gov/gene/"},{"prefix":"CVCL","uri":"https://web.expasy.org/cellosaurus/CVCL_"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}

{"project":"LitCovid-PD-CLO","denotations":[{"id":"T568","span":{"begin":238,"end":248},"obj":"http://purl.obolibrary.org/obo/UBERON_0000160"},{"id":"T569","span":{"begin":238,"end":248},"obj":"http://www.ebi.ac.uk/efo/EFO_0000834"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}

{"project":"LitCovid-PD-CHEBI","denotations":[{"id":"T527","span":{"begin":23,"end":27},"obj":"Chemical"},{"id":"T529","span":{"begin":84,"end":88},"obj":"Chemical"},{"id":"T531","span":{"begin":151,"end":161},"obj":"Chemical"},{"id":"T532","span":{"begin":151,"end":155},"obj":"Chemical"},{"id":"T534","span":{"begin":156,"end":161},"obj":"Chemical"},{"id":"T536","span":{"begin":192,"end":205},"obj":"Chemical"},{"id":"T537","span":{"begin":192,"end":196},"obj":"Chemical"},{"id":"T539","span":{"begin":197,"end":205},"obj":"Chemical"},{"id":"T540","span":{"begin":206,"end":210},"obj":"Chemical"},{"id":"T542","span":{"begin":275,"end":290},"obj":"Chemical"}],"attributes":[{"id":"A527","pred":"chebi_id","subj":"T527","obj":"http://purl.obolibrary.org/obo/CHEBI_27363"},{"id":"A528","pred":"chebi_id","subj":"T527","obj":"http://purl.obolibrary.org/obo/CHEBI_30185"},{"id":"A529","pred":"chebi_id","subj":"T529","obj":"http://purl.obolibrary.org/obo/CHEBI_27363"},{"id":"A530","pred":"chebi_id","subj":"T529","obj":"http://purl.obolibrary.org/obo/CHEBI_30185"},{"id":"A531","pred":"chebi_id","subj":"T531","obj":"http://purl.obolibrary.org/obo/CHEBI_36560"},{"id":"A532","pred":"chebi_id","subj":"T532","obj":"http://purl.obolibrary.org/obo/CHEBI_27363"},{"id":"A533","pred":"chebi_id","subj":"T532","obj":"http://purl.obolibrary.org/obo/CHEBI_30185"},{"id":"A534","pred":"chebi_id","subj":"T534","obj":"http://purl.obolibrary.org/obo/CHEBI_25741"},{"id":"A535","pred":"chebi_id","subj":"T534","obj":"http://purl.obolibrary.org/obo/CHEBI_29356"},{"id":"A536","pred":"chebi_id","subj":"T536","obj":"http://purl.obolibrary.org/obo/CHEBI_49976"},{"id":"A537","pred":"chebi_id","subj":"T537","obj":"http://purl.obolibrary.org/obo/CHEBI_27363"},{"id":"A538","pred":"chebi_id","subj":"T537","obj":"http://purl.obolibrary.org/obo/CHEBI_30185"},{"id":"A539","pred":"chebi_id","subj":"T539","obj":"http://purl.obolibrary.org/obo/CHEBI_17996"},{"id":"A540","pred":"chebi_id","subj":"T540","obj":"http://purl.obolibrary.org/obo/CHEBI_24866"},{"id":"A541","pred":"chebi_id","subj":"T540","obj":"http://purl.obolibrary.org/obo/CHEBI_26710"},{"id":"A542","pred":"chebi_id","subj":"T542","obj":"http://purl.obolibrary.org/obo/CHEBI_78295"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}

{"project":"LitCovid-sentences","denotations":[{"id":"T223","span":{"begin":0,"end":297},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}

{"project":"2_test","denotations":[{"id":"32708755-28717982-20678818","span":{"begin":292,"end":295},"obj":"28717982"}],"text":"The bioavailability of zinc is affected by several factors among them the amount of zinc in food, its chemical form (from very low availability, e.g., zinc oxide, to comparatively high, e.g., zinc chloride salt) and its binding to other (intestinal absorbed or non-absorbed) food components [111]."}