Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes
Author:
Affiliation:
1. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
2. CSIRO Agriculture & Food, Werribee, Victoria, Australia
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1846014
Reference214 articles.
1. Investigation of the medicinal significance of phytic acid as an indispensable anti-nutrient in diseases
2. Phytic Acid-to-Iron Molar Ratio Rather than Polyphenol Concentration Determines Iron Bioavailability in Whole-Cowpea Meal among Young Women
3. Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour
4. Some factors affecting the in vitro binding of zinc by isolated soya-bean protein and by α-casein
5. Effect of Calcium, Tannic Acid, Phytic Acid and Pectin over Iron Uptake in an In Vitro Caco-2 Cell Model
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