Higher Bioaccessibility of iron and zinc from food grains in the presence of garlic and onion

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8426-8429

  Gautam, Smita ^a   Platel, Kalpana ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Allium spices; bioaccessibility; trace minerals

Indexed keywords

ZINC; IRON INTAKE;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CEREAL; CHEMISTRY; DIGESTION; FOOD HANDLING; GARLIC; HUMAN; INTESTINE ABSORPTION; IRON INTAKE; LEGUME; METABOLISM; ONION; FABACEAE;

BIOLOGICAL AVAILABILITY; CEREALS; DIGESTION; FABACEAE; FOOD HANDLING; GARLIC; HUMANS; INTESTINAL ABSORPTION; IRON, DIETARY; MODELS, BIOLOGICAL; ONIONS; ZINC;

ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM; ANIMALIA;

EID: 77954866785     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100716t     Document Type: Article

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