Food-grade titanium dioxide particles decrease the bioaccessibility of iron released from spinach leaves in simulated human gastrointestinal tract-Reference-Cited by-同舟云学术

Food-grade titanium dioxide particles decrease the bioaccessibility of iron released from spinach leaves in simulated human gastrointestinal tract

Published:2021 Issue: Volume: Page:
ISSN:2051-8153
Container-title:Environmental Science: Nano
language:en
Short-container-title:Environ. Sci.: Nano

Author:

Li Chunyang¹²³⁴,Ma Chuanxin⁵⁶⁷⁸⁹^ORCID,Shang Heping¹²³⁴,White Jason C.¹⁰¹¹⁴^ORCID,McClements David Julian¹²²³⁴^ORCID,Xing Baoshan¹²³⁴^ORCID

Affiliation:

1. Stockbridge School of Agriculture

2. University of Massachusetts

3. Amherst

4. USA

5. Key Laboratory for City Cluster Environmental Safety and Green Development of the Ministry of Education

6. Institute of Environmental and Ecological Engineering

7. Guangdong University of Technology

8. Guangzhou 510006

9. China

10. The Connecticut Agricultural Experiment Station

11. New Haven

12. Department of Food Science

Abstract

E171 reduced Fe bioaccessibility of spinach in a simulated gastrointestinal tract via two mechanisms: the inhibition of α-amylase activity and adsorption of released Fe from spinach.

Funder

U.S. Department of Agriculture

National Institute of Food and Agriculture

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Environmental Science,Materials Science (miscellaneous)

Link

http://pubs.rsc.org/en/content/articlepdf/2021/EN/D1EN00064K

Reference73 articles.

1. Impact of the Food Additive Titanium Dioxide (E171) on Gut Microbiota-Host Interaction

2. Effect of titanium dioxide nanoparticles on the cardiovascular system after oral administration

3. Effects of Titanium Dioxide Nanoparticles Exposure on Human Health—a Review

4. Titanium Dioxide Nanoparticles in Food and Personal Care Products

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