Study on iron availability from prepared soybean sprouts using an iron-deficient rat model

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2622-2627

  Zielińska Dawidziak, Magdalena ^a   Hertig, Iwona ^a   Piasecka Kwiatkowska, Dorota ^a   Staniek, Halina ^a   Nowak, Krzysztof W ^a   Twardowski, Tomasz ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF BIOORGANIC CHEMISTRY   (Poland)

Author keywords

Biofortification; Ferritin; Food supplementation; Iron sources; Sprouted seeds

Indexed keywords

BIOFORTIFICATION; BLOOD SERUM; CONTROL GROUPS; FERRITIN; FERRITIN IRON; GROWTH PARAMETERS; HAEMOGLOBINS; IRON AVAILABILITY; IRON DEFICIENCY; IRON SOURCES; RAT MODEL; SOYA SEEDS; SPROUTED SEEDS; STATISTICALLY SIGNIFICANT DIFFERENCE;

ANIMALS; FOOD PRESERVATIVES; OILSEEDS; PLANTS (BOTANY); PROFITABILITY;

IRON;

FERRITIN; FERROUS SULFATE; HEMOGLOBIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BIOAVAILABILITY; BLOOD; CONTROLLED STUDY; GERMINATION; HEMOGLOBIN BLOOD LEVEL; IRON DEFICIENCY ANEMIA; IRON THERAPY; LIVER; LUPIN; MEAN CORPUSCULAR HEMOGLOBIN; MEAN CORPUSCULAR VOLUME; NONHUMAN; RAT; SOYBEAN; SPROUT;

ANEMIA, IRON-DEFICIENCY; ANIMALS; DIETARY SUPPLEMENTS; DISEASE MODELS, ANIMAL; FERRITINS; GERMINATION; HUMANS; IRON; MALE; RATS; RATS, WISTAR; SEEDS; SOYBEANS;

ANIMALIA; GLYCINE MAX; RATTUS;

EID: 84865326338     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.113     Document Type: Article

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