Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women-Reference-Cited by-同舟云学术

Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women

Published:2010-09-22 Issue:11 Volume:140 Page:1977-1982
ISSN:1541-6100
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Petry Nicolai¹,Egli Ines¹,Zeder Christophe¹,Walczyk Thomas²,Hurrell Richard¹

Affiliation:

1. Laboratory of Human Nutrition, Institute of Food Science and Nutrition, ETH, Zürich 8092, Switzerland

2. Food Science and Technology Programme, Department of Chemistry (Science) and Department of Biochemistry (Medicine), National University of Singapore, Singapore 117543

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/140/11/1977/23951548/1977.pdf

Reference46 articles.

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2. Risk factors for iron-deficiency anaemia among pregnant women living in rural Vietnam;Aikawa;Public Health Nutr.,2006

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

4. HarvestPlus: breeding crops for better nutrition. International Symposium on Plant Breeding;Pfeiffer,2006

5. Biofortified crops to alleviate micronutrient malnutrition;Mayer;Curr Opin Plant Biol.,2008

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