The development of lentil derived protein–iron complexes and their effects on iron deficiency anemia in vitro-Reference-Cited by-同舟云学术

The development of lentil derived protein–iron complexes and their effects on iron deficiency anemia in vitro

Published:2020 Issue:5 Volume:11 Page:4185-4192
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Evcan Ezgi¹²³⁴⁵,Gulec Sukru¹²³⁴⁵

Affiliation:

1. Molecular Nutrition and Human Physiology Laboratory

2. Food Engineering Department

3. İzmir Institute of Technology

4. İzmir Institute of Technology Food Engineering Department

5. Urla

Abstract

Lentil derived proteins have the capacity to chelate iron minerals and hydrolysed protein–iron complexes have functional properties on iron deficiency anemia in in vitro by influencing mRNA levels of iron regulating genes.

Funder

İzmir Yüksek Teknoloji Enstitüsü

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00384K

Reference31 articles.

1. Role of lentils (Lens culinaris L.) in human health and nutrition: a review

2. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

3. Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

4. Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

5. Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges

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