Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers-Reference-Cited by-同舟云学术

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

Published:2020-05-03 Issue:1 Volume:60 Page:411-423
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Buffière Caroline,Hiolle Manon,Peyron Marie-Agnès,Richard Ruddy,Meunier Nathalie,Batisse Cindy,Rémond Didier,Dupont Didier,Nau Françoise,Pereira Bruno,Savary-Auzeloux Isabelle^ORCID

Funder

Association Instituts Carnot

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://link.springer.com/content/pdf/10.1007/s00394-020-02258-5.pdf

Reference35 articles.

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2. Naderi N, House JD (2018) Recent developments in folate nutrition. Adv Food Nutr Res 83:195–213. https://doi.org/10.1016/bs.afnr.2017.12.006

3. Ramos MI, Allen LH, Mungas DM, Jagust WJ, Haan MN, Green R, Miller JW (2005) Low folate status is associated with impaired cognitive function and dementia in the Sacramento area Latino study on aging. Am J Clin Nutr 82(6):1346–1352. https://doi.org/10.1093/ajcn/82.6.1346

4. EFSA (2014) Scientific opinion on Dietary Reference Values for folate. EFSA J 12(11):3893

5. Achon M, Arrate A, Alonso-Aperte E, Varela-Moreiras G (2011) Plasma folate concentrations after a single dose ingestion of whole and skimmed folic acid fortified milks in healthy subjects. Eur J Nutr 50(2):119–125. https://doi.org/10.1007/s00394-010-0121-z

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