Iron bioavailability studies of the first generation of iron-biofortified beans released in Rwanda

Nutrients

Volumn 9, Issue 7, 2017, Pages

  Glahn, Raymond ^a   Tako, Elad ^a   Hart, Jonathan ^a   Haas, Jere ^b   Lung’aho, Mercy ^c   Beebe, Steve ^d  

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

^b Cornell University ^*  (United States)

^c International Institute for Tropical Agriculture   (Kenya)

^d INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

Author keywords

Beans; Bioavailability; Biofortification; Iron; Phaseolus vulgaris

Indexed keywords

IRON; PHYTIC ACID; POLYPHENOL;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; BIOASSAY; BIOFORTIFICATION; DRUG BIOAVAILABILITY; ELECTROSPRAY; HUMAN; HUMAN CELL; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHASEOLUS VULGARIS; RWANDA; SOIL POLLUTION; BIOAVAILABILITY; CACO-2 CELL LINE; CHEMISTRY; FOOD ANALYSIS; FORTIFIED FOOD; ORYZA; PHASEOLUS; POTATO;

BIOLOGICAL ASSAY; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; FOOD ANALYSIS; FOOD, FORTIFIED; HUMANS; IRON; ORYZA; PHASEOLUS; PHYTIC ACID; POLYPHENOLS; RWANDA; SOLANUM TUBEROSUM;

EID: 85025817438     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu9070787     Document Type: Article

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