Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread-Reference-Cited by-同舟云学术

Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Published:2017-06-28 Issue:27 Volume:65 Page:5443-5452
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ciccolini Valentina¹^ORCID,Pellegrino Elisa¹,Coccina Antonio¹,Fiaschi Anna Ida²,Cerretani Daniela²,Sgherri Cristina³,Quartacci Mike Frank³^ORCID,Ercoli Laura¹

Affiliation:

1. Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127, Pisa, Italy

2. Pharmacology Unit, Department of Medicine, Surgery and Neuroscience, University of Siena, Strada delle Scotte 6, 53100, Siena, Italy

3. Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy

Funder

Tuscany Region

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b01176

Reference64 articles.

1. Micronutrient Deficiencies.http://www.who.int/nutrition/topics/ida/en/(accessed March 3, 2017).

2. Dietary and Physiological Factors That Affect the Absorption and Bioavailability of Iron

3. Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine

4. FAO, World Health Organization. Vitamin and Mineral Requirements in Human Nutrition,2nd ed.World Health Organization:Geneva, Switzerland, 2005.

5. A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability

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