These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [The analysis and contrast of absorption rate of iron and zinc in different kinds of wheat].
    Author: Bai L, Zhang Y, Huang C, Lei J.
    Journal: Wei Sheng Yan Jiu; 2010 May; 39(3):386-9. PubMed ID: 20568477.
    Abstract:
    OBJECTIVE: To analyze and contrast the absorption rate of iron and zinc in different kinds of wheat flour so as to provide data for the best floury production. METHODS: Using an in vitro/Caco-2 cell culture model to simulate food digestion and uptake processes, through determinate iron and zinc content in cell after ultrasonication for comparing iron and zinc absorption rate of 2-varities, 2-habitats, 7-extraction rate of wheat flour. RESULTS: The absorption rate of iron and zinc are distinctive in different varities, habitats and extraction rate. Zinc absorption rate is generally higher than iron. Both iron and zinc absorption rate decrease when flour extraction rate rises. Usually iron and zinc absorption rate are higher at 40%-70% extraction rate and have no significant Statistics difference. Iron and zinc absorption rate of CA0045 produced in Beijing are both the highest. CONCLUSION: CA0045 and Jingdong 8 have different absorption rate of iron and zinc. The absorption rate of iron and zinc of wheat flour produced in Beijing and Gaobeidian are also different. Extraction rate of wheat flour plays an important role in effecting the absorption rate of iron and zinc. Considering both economics and nutrition factors, extraction rate at 70% is superior to others. CA0045 produced in Beijing is the best of all kinds.
    [Abstract] [Full Text] [Related] [New Search]