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Bioaccessibility of calcium, iron and zinc from three legume samples.
Nahrung. 2003 Dec; 47(6):438-41.N

Abstract

Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional.

Authors+Show Affiliations

Nutrition and Food Chemistry of Pharmacy, University of Valencia, Avda. Vicente Andrés Estelles s/n, E-46100 Burjassot, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14727775

Citation

Sahuquillo, Amparo, et al. "Bioaccessibility of Calcium, Iron and Zinc From Three Legume Samples." Die Nahrung, vol. 47, no. 6, 2003, pp. 438-41.
Sahuquillo A, Barberá R, Farré R. Bioaccessibility of calcium, iron and zinc from three legume samples. Nahrung. 2003;47(6):438-41.
Sahuquillo, A., Barberá, R., & Farré, R. (2003). Bioaccessibility of calcium, iron and zinc from three legume samples. Die Nahrung, 47(6), 438-41.
Sahuquillo A, Barberá R, Farré R. Bioaccessibility of Calcium, Iron and Zinc From Three Legume Samples. Nahrung. 2003;47(6):438-41. PubMed PMID: 14727775.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility of calcium, iron and zinc from three legume samples. AU - Sahuquillo,Amparo, AU - Barberá,Reyes, AU - Farré,Rosaura, PY - 2004/1/20/pubmed PY - 2004/3/9/medline PY - 2004/1/20/entrez SP - 438 EP - 41 JF - Die Nahrung JO - Nahrung VL - 47 IS - 6 N2 - Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/14727775/Bioaccessibility_of_calcium_iron_and_zinc_from_three_legume_samples_ L2 - https://doi.org/10.1002/food.200390097 DB - PRIME DP - Unbound Medicine ER -