Phytic acid-to-iron molar ratio rather than polyphenol concentration determines iron bioavailability in whole-cowpea meal among young women

Journal of Nutrition

Volumn 142, Issue 11, 2012, Pages 1950-1955

  Abizari, Abdul Razak ^a,b   Moretti, Diego ^b,c   Schuth, Stephan ^d,f   Zimmermann, Michael B ^b,c   Armar Klemesu, Margaret ^e   Brouwer, Inge D ^b  

^a UNIVERSITY FOR DEVELOPMENT STUDIES   (Ghana)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ETH ZURICH   (Switzerland)

^d UNIVERSITY OF BONN   (Germany)

^e University of Ghana   (Ghana)

^f LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

IRON; PHYTIC ACID; POLYPHENOL;

ADULT; ARTICLE; BIOAVAILABILITY; COWPEA; ERYTHROCYTE; FEMALE; FLOUR; HUMAN; HUMAN EXPERIMENT; IRON ABSORPTION; NORMAL HUMAN; NUTRITIONAL VALUE; TEST MEAL;

ADOLESCENT; ADULT; BIOLOGICAL AVAILABILITY; CROSS-OVER STUDIES; EDETIC ACID; FABACEAE; FEMALE; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FOOD ANALYSIS; HUMANS; IRON; PHYTIC ACID; POLYPHENOLS; YOUNG ADULT;

EID: 84869109967     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.112.164095     Document Type: Article

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