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Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts

  • Published:2015-03-23 Issue:3 Volume:96 Page:751-756
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

D'Imperio Massimiliano12,Renna Massimiliano1,Cardinali Angela1,Buttaro Donato1,Santamaria Pietro2,Serio Francesco1

Affiliation:

1. Institute of Sciences of Food Production, CNR; National Research Council of Italy; Via G. Amendola, 122/O 70126 Bari Italy

2. Department of Agricultural and Environmental Science; University of Bari “Aldo Moro”; Via G. Amendola, 165/A 70126 Bari Italy

Funder

MIUR Research Projects: ‘‘High-Convenience Fruits and vegetables: New Technologies for Quality and New Products

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. Silica in aqueous environments;Sjoberg;J Non-Cryst Solids,1996

2. Silicon in life: A bioinorganic solution to bioorganic essentiality;Exley;J Inorg Biochem,1998

3. A provisional database for the silicon content of foods in the United Kingdom;Powell;Br J Nutr,2005

4. Silicon;Epstein;Annu Rev Plant Physiol Plant Mol Biol,1999

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