Phytic Acid Concentration Influences Iron Bioavailability from Biofortified Beans in Rwandese Women with Low Iron Status-Reference-Cited by-同舟云学术

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Phytic Acid Concentration Influences Iron Bioavailability from Biofortified Beans in Rwandese Women with Low Iron Status

Published:2014-09-03 Issue:11 Volume:144 Page:1681-1687
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Petry Nicolai¹²,Egli Ines¹³,Gahutu Jean B.⁴,Tugirimana Pierrot L.⁴,Boy Erick⁵,Hurrell Richard¹

Affiliation:

1. Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland

2. Groundwork LLC, Crans-près-Céligny, Switzerland

3. ETH-Board, Science Section, Zurich, Switzerland

4. Department of Clinical Biology, School of Medicine, University of Rwanda, Butare, Rwanda

5. International Food Policy Research Institute, Washington, DC

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/144/11/1681/23976149/1681.pdf

Reference52 articles.

1. Biofortifying crops with essential mineral elements;White;Trends Plant Sci,2005

2. Biofortification—a sustainable agricultural strategy for reducing micronutrient malnutrition in the global south;Bouis;Crop Sci,2010

3. Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005;McLean;Public Health Nutr,2009

4. Biofortification of trace elements in food crops for human health;Fageria;Commun Soil Sci Plant Anal,2012

5. Beans (Phaseolus spp.)—model food legumes;Broughton;Plant Soil,2003

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