Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India - An in vitro study

Food Chemistry

Volumn 170, Issue , 2015, Pages 430-436

  Amalraj, Augustine ^a   Pius, Anitha ^a  

^a GANDHIGRAM RURAL UNIVERSITY   (India)

Author keywords

Bioavailable calcium; Dietary fibre; Oxalate; Phytate; Tannin

Indexed keywords

ABSORPTION SPECTROSCOPY; BIOCHEMISTRY; FIBERS; FLAVONOIDS; OXALIC ACID; TANNINS; VEGETABLES;

ALTERNANTHERA PHILOXEROIDES; ATOMIC ABSORPTION SPECTROSCOPY; BIOAVAILABLE; DIETARY FIBRE; ENZYMATIC-GRAVIMETRIC METHOD; GREEN LEAFY VEGETABLES; OXALATE; PHYTATE;

CALCIUM;

CALCIUM; OXALIC ACID; PHYTATE; TANNIN; OXALIC ACID DERIVATIVE; PHYTIC ACID; TANNIN DERIVATIVE;

ABSORPTION; ALTERNANTHERA PHILOXEROIDES; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BIOAVAILABILITY; CALCIUM ABSORPTION; CENTELLA ASIATICA; CHENOPODIUM ALBUM; COOKING; DIETARY FIBER; EQUILIBRIUM DIALYSIS; FLUOROSIS; INDIA; LEAFY VEGETABLE; SESBANIA; SESBANIA GRANDIFLORA; TITRIMETRY; ANALYSIS; CHEMISTRY; DRUG EFFECTS; IN VITRO STUDY; INTESTINE ABSORPTION; METABOLISM; PROCEDURES; VEGETABLE;

BIOLOGICAL AVAILABILITY; CALCIUM; DIETARY FIBER; IN VITRO TECHNIQUES; INDIA; INTESTINAL ABSORPTION; OXALATES; PHYTIC ACID; TANNINS; VEGETABLES;

EID: 84908134193     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.031     Document Type: Article

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