Seed coat removal improves iron bioavailability in cooked lentils: Studies using an in vitro digestion/caco-2 cell culture model

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 34, 2013, Pages 8084-8089

  Dellavalle, Diane M ^a   Vandenberg, Albert ^b   Glahn, Raymond P ^a  

^a ROBERT W HOLLEY CENTER FOR AGRICULTURE AND HEALTH   (United States)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

bioavailability; Caco 2 cell culture; dehulling; iron; lentil; phytic acid; polyphenols

Indexed keywords

BIOAVAILABILITY; DEHULLING; LENTIL; PHYTIC ACIDS; POLYPHENOLS;

CELL CULTURE; IRON; PROTEINS;

BIOCHEMISTRY;

IRON;

ARTICLE; BIOAVAILABILITY; BIOLOGICAL MODEL; CELL STRAIN CACO 2; CHEMISTRY; COOKING; DIGESTION; HUMAN; LENTIL; METABOLISM; PLANT SEED;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; COOKING; DIGESTION; HUMANS; IRON; LENS PLANT; MODELS, BIOLOGICAL; SEEDS;

EID: 84883384767     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4022916     Document Type: Article

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