Effect of cooking and legume species upon calcium, iron and zinc uptake by Caco-2 cells

Journal of Trace Elements in Medicine and Biology

Volumn 20, Issue 2, 2006, Pages 115-120

  Viadel, Blanca ^a   Barberá, Reyes ^a   Farré, Rosaura ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Caco 2 cells; Cooking; Legumes; Minerals; Uptake

Indexed keywords

ASCORBIC ACID; CALCIUM; CITRIC ACID; EDETIC ACID; IRON; PHOSPHATE; PHYTIC ACID; ZINC;

ARTICLE; BEAN; CALCIUM TRANSPORT; CELL STRAIN CACO 2; CELL TRANSPORT; CHICKPEA; COMPARATIVE STUDY; CONTROLLED STUDY; COOKING; DIET; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; HUMAN CELL; HUMAN CELL CULTURE; IN VITRO STUDY; IRON TRANSPORT; LEGUME; LENTIL; NUTRIENT UPTAKE; PRESSURE; PRIORITY JOURNAL; SIMULATION;

LENS CULINARIS;

EID: 33745170756     PISSN: 0946672X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtemb.2006.02.001     Document Type: Article

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