Iron bioavailability of maize (Zea mays L.) after removing the germ fraction
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1114760
Abstract: Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help… read more here.
Keywords: iron bioavailability; iron; germ fraction; maize ... See more keywords
The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding
Sign Up to like & getrecommendations! Published in 2019 at "Nutrients"
DOI: 10.3390/nu11040833
Abstract: Improving the nutritional quality of Fe in maize (Zea mays) represents a biofortification strategy to alleviate iron deficiency anemia. Therefore, the present study measured iron content and bioavailability via an established bioassay to characterize Fe… read more here.
Keywords: germ fraction; maize; bioavailability; nutritional quality ... See more keywords