The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

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The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris)

Published:2016 Issue:7 Volume:7 Page:3193-3200
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Glahn Raymond P.¹²³⁴⁵,Tako Elad¹²³⁴⁵,Cichy Karen¹²⁶⁷⁵,Wiesinger Jason⁸⁹⁷⁵

Affiliation:

1. United States Department of Agriculture

2. Agricultural Research Service

3. Robert Holley Center for Agriculture and Health

4. Ithaca

5. USA

6. Sugarbeet and Bean Research Unit

7. East Lansing

8. Department of Plant Soil and Microbial Sciences

9. Michigan State University

Abstract

Strategies that enhance the Fe bioavailability of the bean are of keen interest to nutritionists, bean breeders and growers.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00490C

Reference27 articles.

1. Breeding for micronutrients in staple food crops from a human nutrition perspective

2. Use of White Beans instead of Red Beans May Improve Iron Bioavailability from a Tanzanian Complementary Food Mixture

3. White Beans Provide More Bioavailable Iron than Red Beans: Studies in Poultry (Gallus gallus) and an in vitro Digestion/Caco-2 Model

4. Screening of Iron Bioavailability Patterns in Eight Bean (Phaseolus vulgaris L.) Genotypes Using the Caco-2 Cell in Vitro Model

5. Iron and ferritin accumulate in separate cellular locations in Phaseolus seeds

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