Investigation of the mechanisms affecting Cu and Fe bioavailability from legumes: Role of seed protein and antinutritional (nonprotein) factors

Biological Trace Element Research

Volumn 84, Issue 1-3, 2001, Pages 181-196

  Carbonaro, M ^a   Grant, G ^b   Mattera, M ^a   Aguzzi, A ^a   Pusztai, A ^b  

^a Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione   (Italy)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Bioavailability; Copper; Heat treatment; Iron; Legumes; Protein; Rats

Indexed keywords

COPPER; IRON; PHYTIC ACID; POLYPHENOL DERIVATIVE; STARCH; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; BEAN; BIOAVAILABILITY; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COOKING; DIETARY FIBER; LEGUME; LIPID COMPOSITION; NONHUMAN; NUTRITION; PHYTOCHEMISTRY; PLANT SEED; PROTEIN ANALYSIS; VICIA FABA;

ABSORPTION; COPPER; FABACEAE; FLAVONOIDS; HEAT; IRON; PHENOLS; PHYTIC ACID; POLYMERS; TIME FACTORS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS; VICIA; VICIA FABA;

EID: 0035672047     PISSN: 01634984     EISSN: None     Source Type: Journal    
DOI: 10.1385/BTER:84:1-3:181     Document Type: Article

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