Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption

Plant Foods for Human Nutrition

Volumn 67, Issue 1, 2012, Pages 50-56

  Sanz Penella, Juan Mario ^a   Laparra, José Moisés ^a   Sanz, Yolanda ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread; Caco 2 cells; Ferritin; Iron uptake; Phytates; Whole amaranth flour

Indexed keywords

FERRITIN; INOSITOL PHOSPHATE; PHYTIC ACID;

ABSORPTION; AMARANTHUS; ARTICLE; BIOAVAILABILITY; BREAD; CACO 2 CELL LINE; CHEMISTRY; DIALYSIS; DIET SUPPLEMENTATION; DRUG EFFECT; FLOUR; HUMAN; IRON INTAKE; METABOLISM; NUTRITIONAL VALUE; WHEAT;

ABSORPTION; AMARANTHUS; BIOLOGICAL AVAILABILITY; BREAD; CACO-2 CELLS; DIALYSIS; DIETARY SUPPLEMENTS; FERRITINS; FLOUR; HUMANS; INOSITOL PHOSPHATES; IRON, DIETARY; NUTRITIVE VALUE; PHYTIC ACID; TRITICUM;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS;

EID: 84858289455     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0269-6     Document Type: Article

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