In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa.
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DOI: 10.1016/j.foodchem.2020.127671
Abstract: Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability… read more here.
Keywords: bioavailability; bioavailability iron; bioaccessibility bioavailability; iron ... See more keywords
In vitro bioavailability of iron and calcium in cereals and derivatives: A review
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DOI: 10.1080/87559129.2016.1210631
Abstract: ABSTRACT Cereals are a staple food in both developed and developing countries, and are considered to be the best vehicle for iron and calcium fortification, as an important strategy for combating dietary deficits. Inadequate dietary… read more here.
Keywords: iron; bioavailability iron; vitro bioavailability; iron calcium ... See more keywords
Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro.
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DOI: 10.1111/1750-3841.15064
Abstract: The objective of this study was to evaluate the interaction of pro-vitamin A-rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco-2 cells and in vivo depletion-repletion rat model. Mixtures of conventional… read more here.
Keywords: bioavailability iron; potato; expression; sweet potato ... See more keywords