Effects of Inositol Tri‐, Tetra‐, Penta‐, and Hexaphosphates on In Vitro Estimation of Iron Availability

Journal of Food Science

Volumn 54, Issue 1, 1989, Pages 159-161

  SANDBERG, A S ^a   CARLSSON, N G ^a   SVANBERG, U ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985287409     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1989.tb08591.x     Document Type: Article

References (26)

1. The isolation of myo‐inositol pentaphosphate from hydrolysates of phytic acid
2. Identification and properties of “phytate” in cereal grains and oilseed products
3. The colorimetric determination of phosphorus
4. Measurement of iron absorption from meals contaminated with iron
5. Effect of ascorbic acid on iron absorption from different types of meals
6. Phytates and the inhibitory effect of bran on iron absorption in man
7. Effect of phytate and other myo‐inositol phosphate esters on α‐amylas digestion of starch
8. Inhibitory effects of various inositol phosphates on zinc and calcium absorption
9. Mineral metabolism of healthy adults on white and brown bread dietaries
10. Mineral metabolism on dephytinized bread
11. In vitro estimation of food iron bioavailability
12. An in vitro method for estimation of iron availability from meals
13. Phytate and dietary mineral bioavailability. Ch. 4
14. On phytic acid, its importance in metabolism and its enzymic cleavage in bread supplemented with calcium
15. Effect of fermentation time on the inositol phosphates of bread
16. Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man
17. Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis
18. An in vitro method for predicting the bioavailability of iron from foods
19. Studies on iron chelation by phytate and the influence of other mineral ions on it
20. HPLC method for determination of inositol tri, tetra‐, penta‐ and hexaphosphates in foods and intestinal contents
21. Degradation products of bran phytate formed during digestion in the small intestine. Effect of extrusion cooking on digestibility
22. Experimental model for in vivo determination of dietary fibre and its effect on the absorption of nutrients in the small intestine
23. Effect of germination, cooking and canning on phosphorus and phytate retention in dry beans
24. Effects of inositol phosphates on mineral utilization