Iron bioavailability of maize hemoglobin in a Caco-2 cell culture model

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 30, 2013, Pages 7349-7356

  Bodnar, Anastasia L ^a,c   Proulx, Amy K ^a,d   Scott, M Paul ^b   Beavers, Alyssa ^a   Reddy, Manju B ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c UNITED STATES DEPARTMENT OF AGRICULTURE   (United States)

^d Niagara College (NOTL Campus)   (Canada)

Author keywords

biofortification; hemoglobin; iron bioavailability; transgenic maize

Indexed keywords

BIOFORTIFICATION; BOVINE HEMOGLOBIN; FERROUS SULFATE; GREEN FLUORESCENT PROTEIN; IRON BIOAVAILABILITY; TRANSCRIPTIONAL CONTROL; TRANSGENIC MAIZE; TRANSLATIONAL FUSION;

BIOCHEMISTRY; CELL CULTURE; CELLS; ESCHERICHIA COLI; GENE ENCODING; HEMOGLOBIN; IRON; PROTEINS;

GRAIN (AGRICULTURAL PRODUCT);

HEMOGLOBIN; IRON; VEGETABLE PROTEIN;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CELL STRAIN CACO 2; CHEMISTRY; DIET SUPPLEMENTATION; GENETICS; HUMAN; INTESTINE; MAIZE; METABOLISM; TRANSGENIC PLANT; VEGETABLE;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; FOOD, FORTIFIED; HEMOGLOBINS; HUMANS; INTESTINES; IRON; MODELS, BIOLOGICAL; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; VEGETABLES; ZEA MAYS;

EID: 84881064738     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3020188     Document Type: Article

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