Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

Author:

Amagloh Francis,Atuna Richard,McBride Richard,Carey Edward,Christides TatianaORCID

Funder

Bill and Melinda Gates Foundation

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science

Reference47 articles.

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2. Worldwide Prevalence of Anaemia 1993–2005: WHO Global Database on Anaemia;De Benoist,2008

3. Global Prevalence of Vitamin A Deficiency in Populations at Risk 1995–2005: WHO Global Database on Vitamin A Deficiency,2009

4. A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women;Cercamondi;J. Nutr.,2014

5. An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders;Davies;Br. J. Nutr.,1979

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