Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

Elliott, Hannah; Woods, Patrick; Green, Brian D; Nugent, Anne P

Elliott, Hannah; Woods, Patrick; Green, Brian D; Nugent, Anne P.

Afiliación

Elliott H; Linwoods Health Foods, Co. Armagh, UK.
Woods P; School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Stranmillis, UK.
Green BD; Linwoods Health Foods, Co. Armagh, UK.
Nugent AP; School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Stranmillis, UK.

Nutr Bull ; 47(2): 138-156, 2022 06.

Article en En | MEDLINE | ID: mdl-36045098

Asunto(s)

6-Fitasa; Fabaceae; Ácido Fítico; 6-Fitasa/metabolismo; Grano Comestible/química; Fabaceae/metabolismo; Hierro; Minerales; Nutrientes; Ácido Fítico/metabolismo; Verduras/metabolismo; Zinc/metabolismo

Palabras clave

bioaccessibility; cereals; legumes; minerals; phytate; sprouting

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Ácido Fítico / 6-Fitasa / Fabaceae Idioma: En Revista: Nutr Bull Año: 2022 Tipo del documento: Article País de afiliación: Reino Unido

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google