Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

Author:

Oyewole Ade O.ORCID,Diosady Levente L.

Funder

Schlumberger Foundation

University of Toronto

Bill and Melinda Gates Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Physico-chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa);Abou-Arab;Journal of American Science,2011

2. The nutritional composition and biological activities of Hibiscus sabdariffa calyces;Abubakar;Current Topics in Phytochemistry,2016

3. Extraction optimization and quality characterization of traditionally prepared Hibiscus sabdariffa beverage using response surface methodology;Ahmed;World Journal of Dairy & Food Sciences,2014

4. Micronutrient deficiencies and cognitive functioning;Black;The Journal of Nutrition,2003

5. Large-scale food fortification trends and challenges in low- and middle-income countries in 2017;Darnton-Hill,2017

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