Micromilling Enhances Iron Bioaccessibility from Wholegrain Wheat-Reference-Cited by-同舟云学术

Micromilling Enhances Iron Bioaccessibility from Wholegrain Wheat

Published:2014-11-07 Issue:46 Volume:62 Page:11222-11227
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Latunde-Dada G. O.¹,Li X.¹,Parodi A.¹,Edwards C. H.¹,Ellis P. R.¹,Sharp P. A.¹

Affiliation:

1. Diabetes and Nutritional Sciences Division and ‡Biopolymers Group, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503474f

Reference41 articles.

1. De Benoist, B., McLean, E., Egli, I., and Cogswell, M.Worldwide Prevalence of 507 Anaemia. 18 1993–2005;World Health Organization:Geneva, Switzerland, 2008; pp508–512.

2. Iron deficiency up-regulates iron absorption from ferrous sulphate but not ferric pyrophosphate and consequently food fortification with ferrous sulphate has relatively greater efficacy in iron-deficient individuals

3. Antioxidant-Rich Oral Supplements Attenuate the Effects of Oral Iron on in Situ Oxidation Susceptibility of Human Feces

4. Individual Contribution of Grain Outer Layers and Their Cell Wall Structure to the Mechanical Properties of Wheat Bran

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