Potential of phytase-mediated iron release from cereal-based foods: A quantitative view

Nutrients

Volumn 5, Issue 8, 2013, Pages 3074-3098

  Nielsen, Anne V F ^a   Tetens, Inge ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Absorption; Bioavailability; Haem iron; Non haem iron; Phytate; Phytic acid

Indexed keywords

ASCORBIC ACID; FERRITIN; FERROUS ION; FERROUS SULFATE; HEPCIDIN; INOSITOL PHOSPHATE; IRON; PHYTASE; PHYTIC ACID;

ASPERGILLUS FICUUM; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; BIOAVAILABILITY; CATALYSIS; CEREAL; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; HUMAN; IN VITRO STUDY; IN VIVO STUDY; IRON ABSORPTION; IRON CHELATION; IRON DEFICIENCY; IRON INTAKE; IRON KINETICS; IRON OVERLOAD; IRON THERAPY; IRON TRANSPORT; MAIZE; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL REQUIREMENT; NUTRITIONAL STATUS; QUANTITATIVE STUDY; REVIEW; SACCHAROMYCES CEREVISIAE; VEGETABLE; WHEAT;

EID: 84881538897     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu5083074     Document Type: Review

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