Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
Sign Up to like & getrecommendations! Published in 2017 at "Food Chemistry"
DOI: 10.1016/j.foodchem.2017.01.130
Abstract: Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.•… read more here.
Keywords: iron bioavailability; sourdough bread; bioavailability different; bread ... See more keywords
Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2021.104444
Abstract: Abstract Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a… read more here.
Keywords: bioavailability; pinto beans; iron bioavailability; darkening pinto ... See more keywords
Iron Absorption: Factors, Limitations, and Improvement Methods
Sign Up to like & getrecommendations! Published in 2022 at "ACS Omega"
DOI: 10.1021/acsomega.2c01833
Abstract: Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by… read more here.
Keywords: iron bioavailability; iron; iron deficiency; iron absorption ... See more keywords
Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
Sign Up to like & getrecommendations! Published in 2017 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2013.866543
Abstract: abstract Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to… read more here.
Keywords: iron bioavailability; bioavailability; fortification; iron ... See more keywords
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
Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age
Sign Up to like & getrecommendations! Published in 2018 at "Nutrients"
DOI: 10.3390/nu10050650
Abstract: Predictive iron bioavailability (FeBio) methods aimed at evaluating the association between diet and body iron have been proposed, but few studies explored their validity and practical usefulness in epidemiological studies. In this cross-sectional study involving… read more here.
Keywords: concentrations women; iron bioavailability; ferritin concentrations; association ... See more keywords
The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)
Sign Up to like & getrecommendations! Published in 2018 at "Nutrients"
DOI: 10.3390/nu10111609
Abstract: The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin… read more here.
Keywords: yellow bean; iron bioavailability; fast cooking; bean ... See more keywords