A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age

British Journal of Nutrition

Volumn 96, Issue 1, 2006, Pages 80-85

  Bering, Stine ^a   Suchdev, Seema ^a   Sjøltov, Laila ^a   Berggren, Anna ^b   Tetens, Inge ^a   Bukhave, Klaus ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Probi AB   (Sweden)

Author keywords

Lactic acid fermentation; Non haem iron absorption; Organic acids; Phytate

Indexed keywords

CARBOXYLIC ACID; IRON; ISOTOPE; LACTIC ACID; PHYTATE;

ADULT; ARTICLE; BIOAVAILABILITY; BLOOD SAMPLING; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIETARY INTAKE; DOUBLE BLIND PROCEDURE; FEMALE; FERMENTATION; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; IRON ABSORPTION; LACTOBACILLUS PLANTARUM; MATERNAL AGE; MEAL; NONHUMAN; NORMAL HUMAN; OAT; PASTEURIZATION; PREGNANCY; RANDOMIZED CONTROLLED TRIAL;

ACUTE-PHASE REACTION; ADULT; ALPHA 1-ANTICHYMOTRYPSIN; AVENA SATIVA; BIOLOGICAL AVAILABILITY; BIOLOGICAL MARKERS; CROSS-OVER STUDIES; DIETARY CARBOHYDRATES; DOUBLE-BLIND METHOD; FEMALE; FERMENTATION; FERRITINS; HUMANS; INTESTINAL ABSORPTION; IRON, DIETARY; LACTIC ACID; LACTOBACILLUS PLANTARUM; NONHEME IRON PROTEINS; PHYTIC ACID;

LACTOBACILLUS PLANTARUM;

EID: 33746684960     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20061683     Document Type: Article

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