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Journal Abstract Search

163 related items for PubMed ID: 35398678

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  • 22. Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women.
    Petry N, Egli I, Campion B, Nielsen E, Hurrell R.
    J Nutr; 2013 Aug; 143(8):1219-24. PubMed ID: 23784069
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  • 26. Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.).
    Tako E, Beebe SE, Reed S, Hart JJ, Glahn RP.
    Nutr J; 2014 Mar 26; 13():28. PubMed ID: 24669764
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  • 28. Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model.
    Tako E, Blair MW, Glahn RP.
    Nutr J; 2011 Oct 14; 10():113. PubMed ID: 21995581
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  • 30. Iron absorption from beans with different contents of iron, evaluated by stable isotopes.
    Junqueira-Franco MVM, Dutra de Oliveira JE, Nutti MR, Pereira HS, Carvalho JLV, Abrams SA, Brandão CFC, Marchini JS.
    Clin Nutr ESPEN; 2018 Jun 14; 25():121-125. PubMed ID: 29779806
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  • 35. Extrinsic labeling method may not accurately measure Fe absorption from cooked pinto beans (Phaseolus vulgaris): comparison of extrinsic and intrinsic labeling of beans.
    Jin F, Cheng Z, Rutzke MA, Welch RM, Glahn RP.
    J Agric Food Chem; 2008 Aug 27; 56(16):6881-5. PubMed ID: 18620404
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  • 36. Bioaccessibility and bioavailability of iron in biofortified germinated cowpea.
    Sant' Ana CT, Antunes PT, Reis TCD, Váz-Tostes MDG, Meira EF, Costa NMB.
    J Sci Food Agric; 2019 Nov 27; 99(14):6287-6295. PubMed ID: 31259417
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  • 39. In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms.
    Petry N, Rohner F, Gahutu JB, Campion B, Boy E, Tugirimana PL, Zimmerman MB, Zwahlen C, Wirth JP, Moretti D.
    J Nutr; 2016 May 27; 146(5):970-5. PubMed ID: 27029940
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  • 40. The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris).
    Glahn RP, Tako E, Cichy K, Wiesinger J.
    Food Funct; 2016 Jul 13; 7(7):3193-200. PubMed ID: 27326892
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