Traditional fermentation increases goitrogenic activity in pearl millet

Annals of Nutrition and Metabolism

Volumn 42, Issue 6, 1998, Pages 341-349

  Elnour, A ^a,e   Lieden S A ^a   Bourdoux, P ^b   Eltom, M ^c   Khalid, S A ^d   Hambraeus, L ^a  

^a UPPSALA UNIVERSITY   (Sweden)

^b FREE UNIVERSITY OF BRUSSELS   (Belgium)

^c Omdurman Nutrition and Endocrinology Research Center   (Sudan)

^d UNIVERSITY OF KHARTOUM   (Sudan)

^e Department of Medicine Nutrition ^*  (Sweden)

Author keywords

Fermentation; Goitrogen; Millet; Minerals; Sudan

Indexed keywords

ANTITHYROID AGENT; CALCIUM; COPPER; IRON; MAGNESIUM; POTASSIUM; THYROID HORMONE; ZINC;

ANIMAL EXPERIMENT; ARTICLE; CEREAL; CULTIVAR; ENDEMIC GOITER; FERMENTATION; FOOD PROCESSING; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; SUDAN; THYROID GLAND;

ANIMALS; CALCIFICATION, PHYSIOLOGIC; DIET; DIETARY PROTEINS; ENERGY METABOLISM; FERMENTATION; GOITER, ENDEMIC; IODINE; MALE; MINERALS; ORGAN SIZE; PANICUM; RATS; RATS, SPRAGUE-DAWLEY; THYROID GLAND; WEIGHT GAIN;

EID: 0032413327     PISSN: 02506807     EISSN: None     Source Type: Journal    
DOI: 10.1159/000012754     Document Type: Article

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