Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 357

1.

Bioavailability of minerals in legumes.

Sandberg AS.

Br J Nutr. 2002 Dec;88 Suppl 3:S281-5. Review.

PMID:
12498628
2.

The effect of food processing on phytate hydrolysis and availability of iron and zinc.

Sandberg AS.

Adv Exp Med Biol. 1991;289:499-508. Review.

PMID:
1654732
3.
4.

Improving the bioavailability of nutrients in plant foods at the household level.

Gibson RS, Perlas L, Hotz C.

Proc Nutr Soc. 2006 May;65(2):160-8. Review.

PMID:
16672077
5.
6.

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains.

Hemalatha S, Platel K, Srinivasan K.

Eur J Clin Nutr. 2007 Mar;61(3):342-8. Epub 2006 Sep 13.

PMID:
16969377
7.

Investigation of the mechanisms affecting Cu and Fe bioavailability from legumes: role of seed protein and antinutritional (nonprotein) factors.

Carbonaro M, Grant G, Mattera M, Aguzzi A, Pusztai A.

Biol Trace Elem Res. 2001 Winter;84(1-3):181-96.

PMID:
11817688
8.

Bioavailability of iron, zinc, and other trace minerals from vegetarian diets.

Hunt JR.

Am J Clin Nutr. 2003 Sep;78(3 Suppl):633S-639S. Review.

9.

Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.

Hurrell RF, Hurrell RF, Reddy MB, Burri J, Cook JD.

Br J Nutr. 2002 Aug;88(2):117-23.

PMID:
12144715
10.

Phytic acid interactions in food systems.

Cheryan M.

Crit Rev Food Sci Nutr. 1980;13(4):297-335. Review.

PMID:
7002470
11.

Iron and zinc bioavailability in rats fed intrinsically labeled bean and bean-rice infant weaning food products.

Kannan S, Nielsen SS, Rodriguez-Burger AP, Mason AC.

J Agric Food Chem. 2001 Oct;49(10):5063-9.

PMID:
11600067
12.

Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.

Hurrell RF, Reddy MB, Juillerat MA, Cook JD.

Am J Clin Nutr. 2003 May;77(5):1213-9.

13.

Low zinc, iron, and calcium intakes of Northeast Thai school children consuming glutinous rice-based diets are not exacerbated by high phytate.

Krittaphol W, Bailey KB, Pongcharoen T, Winichagoon P, Gibson RS.

Int J Food Sci Nutr. 2006 Nov-Dec;57(7-8):520-8.

PMID:
17162330
14.
16.

Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.

Salunkhe DK, Jadhav SJ, Kadam SS, Chavan JK.

Crit Rev Food Sci Nutr. 1982;17(3):277-305. Review.

PMID:
6756791
17.

Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae.

Andlid TA, Veide J, Sandberg AS.

Int J Food Microbiol. 2004 Dec 15;97(2):157-69.

PMID:
15541802
18.

Approaches to improve iron bioavailability from complementary foods.

Davidsson L.

J Nutr. 2003 May;133(5 Suppl 1):1560S-2S. Review.

19.

Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children.

Roos N, Sørensen JC, Sørensen H, Rasmussen SK, Briend A, Yang Z, Huffman SL.

Matern Child Nutr. 2013 Jan;9 Suppl 1:47-71. doi: 10.1111/j.1740-8709.2012.00449.x.

PMID:
23167584
20.

Absorption studies show that phytase from Aspergillus niger significantly increases iron and zinc bioavailability from phytate-rich foods.

Troesch B, Jing H, Laillou A, Fowler A.

Food Nutr Bull. 2013 Jun;34(2 Suppl):S90-101. Review.

PMID:
24050000
Items per page

Supplemental Content

Write to the Help Desk