Comparison of iron bioavailability from 15 rice genotypes: Studies using an in vitro digestion/Caco-2 cell culture model

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 12, 2002, Pages 3586-3591

  Glahn, Raymond P ^a   Cheng, Zhiqiang ^a   Welch, Ross M ^a   GREGORIO, GLENN B ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

Author keywords

Bioavailability; Caco 2; In vitro digestion; Iron; Rice

Indexed keywords

FERRITIN; IRON; PHENOL DERIVATIVE; PHYTIC ACID; POLYMER; POLYPHENOLS; FLAVONOID;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CELL STRAIN CACO 2; CHEMISTRY; COLOR; COMPARATIVE STUDY; CONTROLLED STUDY; COOKING; CORRELATION ANALYSIS; GENETICS; GENOTYPE; GRAIN; HUMAN; HUMAN CELL; IN VITRO STUDY; IRON TRANSPORT; NONHUMAN; PROTEIN SYNTHESIS; RICE; STRAIN DIFFERENCE; THEORETICAL MODEL;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; FLAVONOIDS; GENOTYPE; HUMANS; IRON; MODELS, BIOLOGICAL; ORYZA SATIVA; PHENOLS; PHYTIC ACID; POLYMERS;

EID: 0037023975     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0116496     Document Type: Article

References (28)

1. Micronutrient deficiency - The global situation
2. Toward a "greener" revolution
3. A new paradigm for world agriculture: Meeting human needs - Productive, sustainable, nutritious
4. Micronutrient bioavailability techniques: Accuracy, problems and limitations
5. Caco-2 cell iron uptake from meat and casein digests parallels in vivo studies: Use of a novel in vitro method for rapid estimation of iron bioavailability
6. Decreased citrate improves iron availability from infant formula: Application of an in vitro digestion/Caco-2 cell culture model
7. Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model
8. In vitro digestion/Caco-2 cell culture model to determine optimal ascorbic acid to Fe ratio in rice cereal
9. A comparison of iron availability from commercial iron preparations using an in vitro digestion/Caco-2 cell culture model
10. Methodological issues in assessing bioavialability of nutrients and other bioactive substances in dietary supplements: Summary of workshop discussion
11. Is solubility in vitro a reliable predictor of iron bioavailability?
12. Addressing micronutrient malnutrition through enhancing the nutritional quality of staple foods: Principles, perspectives and knowledge gaps
13. Bioavailability to rats of iron in six varieties of wheat grain intrinsically labeled with radioiron
14. HPLC separation and quantification of phytic acid and some inositol phosphates in foods: Problems and solutions
15. Determination of phenolic compounds of dry beans using vanillin, redox and precipitation assays
16. Comparing three or more means
17. Review: Anthocyanins - Nature, occurrence and dietary burden
18. Review: Proanthocyanidins and tannin-like compounds - Nature, occurrence, dietary intake and effects on nutrition and health
19. Vitamin C, the common cold, and iron absorption
20. Effect of ascorbic acid on iron absorption from different types of meals. Studies with ascorbic acid-rich foods and synthetic ascorbic acid given in different amounts with different meals
21. Ascorbate offsets the inhibitory effect of inositol phosphates on iron uptake and transport by Caco-2 cells
22. Iron nutrition and absorption: Dietary factors which impact iron bioavailability
23. 2: Studies using an in vitro digestion/Caco-2 cell model
24. Iron absorption and phenolic compounds: Importance of different phenolic structures