Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status.

Petry, Nicolai; Egli, Ines; Gahutu, Jean B; Tugirimana, Pierrot L; Boy, Erick; Hurrell, Richard

Petry, Nicolai; Egli, Ines; Gahutu, Jean B; Tugirimana, Pierrot L; Boy, Erick; Hurrell, Richard.

Afiliación

Petry N; Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland Groundwork LLC, Crans-près-Céligny, Switzerland nico@groundworkhealth.org.
Egli I; Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland ETH-Board, Science Section, Zurich, Switzerland.
Gahutu JB; Department of Clinical Biology, School of Medicine, University of Rwanda, Butare, Rwanda; and.
Tugirimana PL; Department of Clinical Biology, School of Medicine, University of Rwanda, Butare, Rwanda; and.
Boy E; International Food Policy Research Institute, Washington, DC.
Hurrell R; Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.

J Nutr ; 144(11): 1681-7, 2014 Nov.

Article en En | MEDLINE | ID: mdl-25332466

Asunto(s)

Fabaceae/química; Análisis de los Alimentos; Alimentos Fortificados; Hierro/sangre; Hierro/farmacocinética; Ácido Fítico/química; Adolescente; Adulto; Disponibilidad Biológica; Estudios Cruzados; Femenino; Humanos; Hierro/química; Rwanda; Adulto Joven

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Ácido Fítico / Alimentos Fortificados / Análisis de los Alimentos / Hierro / Fabaceae Tipo de estudio: Clinical_trials Límite: Adolescent / Adult / Female / Humans País/Región como asunto: Africa Idioma: En Revista: J Nutr Año: 2014 Tipo del documento: Article País de afiliación: Suiza

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