Iron bioavailability in two commercial cultivars of wheat: Comparison between wholegrain and white flour and the effects of nicotianamine and 2′-deoxymugineic acid on iron uptake into Caco-2 cells

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 42, 2014, Pages 10320-10325

  Eagling, Tristan ^a   Wawer, Anna A ^b   Shewry, Peter R ^a   Zhao, Fang Jie ^a,c   Fairweather Tait, Susan J ^b  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

2 deoxymugineic acid; Ascorbic acid; Caco 2 cells; Iron; Nicotianamine; Phytate; Wheat

Indexed keywords

IRON;

CACO-2 CELLS; COMMERCIAL CULTIVARS; IRON BIOAVAILABILITY; IRON UPTAKE; NICOTIANAMINE; PHYTATE; WHEAT; WHITE FLOURS;

ASCORBIC ACID;

2'-DEOXYMUGINEIC ACID; AZETIDINE 2 CARBOXYLIC ACID; IRON; NICOTIANAMINE;

ANALOGS AND DERIVATIVES; ANALYSIS; BIOAVAILABILITY; BIOLOGICAL MODEL; BREAD; CACO 2 CELL LINE; COMPARATIVE STUDY; DIGESTION; ECONOMICS; FLOUR; HUMAN; METABOLISM; PLANT SEED; WHEAT;

AZETIDINECARBOXYLIC ACID; BIOLOGICAL AVAILABILITY; BREAD; CACO-2 CELLS; DIGESTION; FLOUR; HUMANS; IRON; MODELS, BIOLOGICAL; SEEDS; TRITICUM;

EID: 84908432487     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5026295     Document Type: Article

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