Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells-Reference-Cited by-同舟云学术

Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells

Published:2014-10-13 Issue:42 Volume:62 Page:10320-10325
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Eagling Tristan¹,Wawer Anna A.²,Shewry Peter R.¹,Zhao Fang-Jie¹³,Fairweather-Tait Susan J.²

Affiliation:

1. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom

2. Norwich Medical School, University of East Anglia, Norwich, Norfolk NR4 7TJ, United Kingdom

3. State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China

Funder

Kellogg's

Biotechnology and Biological Sciences Research Council

Consultative Group on International Agricultural Research

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5026295

Reference44 articles.

1. The potential of lentil (Lens culinaris L.) as a whole food for increased selenium, iron, and zinc intake: preliminary results from a 3 year study