Impact of modifying tea–biscuit composition on phytate levels and iron content and availability

Vitali, Dubravka; Dragojević, I.; Šebečić, Blaženka; Vujić, Lovorka

doi:10.1016/j.foodchem.2006.05.006

Cited by 20 publications

(12 citation statements)

References 31 publications

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“…So, food crop breeding strategies, for higher levels of nutrients and low levels of antinutritional substances, such as phytic acid, are desirable (GHANDILYAN; VREUGDENHIL; AARTS, 2006). Some "in vitro" and "in vivo" methods have been used to evaluate mineral bioavailability in foods and diets, presenting great variability of results (PUSHPANJALI; KHOKHAR, 1996; REEVES; BRISKE-ANDERSON; JOHNSON, 2001;GLAHN;WELCH, 2002;HEMALATHA;PLATEL;SRINIVASAN, 2007;VITALI et al, 2007). "In vivo" investigations generally include work with rats or clinical studies with humans.…”

Section: Methodsmentioning

confidence: 99%

Iron and zinc availability in maize lines

Queiróz¹,

Guimarães²,

Queiroz³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Methodsmentioning

confidence: 99%

Iron and zinc availability in maize lines

Queiróz¹,

Guimarães²,

Queiroz³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…The considerable use of metal in modern society has resulted in accumulation of significant levels of these contaminants in the environment [25]. Most microelements are essential for higher plants, predominantly as constituents of metaloenzymes, or as bridging elements between enzymes and substrates [26].…”

mentioning

confidence: 99%

“…Most microelements are essential for higher plants, predominantly as constituents of metaloenzymes, or as bridging elements between enzymes and substrates [26]. At high levels of consumption, many could have adverse health effects, while others show toxic effects at the lowest rates of exposure [25]. At high levels of consumption, many could have adverse health effects, while others show toxic effects at the lowest rates of exposure [25].…”

mentioning

confidence: 99%

Micromorphological and Chemotaxonomical Traits of Micromeria croatica (Pers.) Schott

Kremer

Stabentheiner²,

Dunkić

et al. 2012

Chemistry & Biodiversity

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A study on the types and distribution of trichomes, pollen morphology, chemical composition of essential oil (analyzed by GC-FID and GC/MS), and the content of macroelements (Na, K, Ca, and Mg) and trace elements (B, Fe, Cu, Mn, Zn, Al, Pb, Cr, Cd, Ni, Hg, and As) analyzed by ICP-AES (=inductively coupled plasma atomic emission spectroscopy) was conducted on Micromeria croatica (Pers.) Schott. Non-glandular trichomes, peltate trichomes (typical hairs of Lamiaceae), small capitate trichomes (composed of one basal epidermal cell and one head cell), and larger capitate trichomes (composed of one basal epidermal cell, two to three stalk cells, and one head cell with subcuticular space) were observed on leaves, stems, the calyx, and corolla. Pollen of M. croatica had six apertures (hexacolpate) which were set in the equatorial pollen belt (zonocolpate) and showed medium reticulate ornamentation (hetrobrochate type). The essential oil contained from 27 to 39 constituents, the most representative of which were caryophyllene oxide and E-caryophyllene. Among the investigated macroelements, the content of K was highest (8730-10080 mg/kg). The content of trace elements ranged from 0.12 mg/kg (Cr) to 78.00 mg/kg (Fe), while the content of Cd, Ni, Hg, and As were lower than the limit of quantification.

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“…(1,4,(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23). Singh et al (24) reported that, in the presence of abundant and varied food supplies, the health consequences of lower iron bioavailability are unclear and require further investigation.…”

mentioning

confidence: 99%

Iron Dialyzability from Hospital Duplicate Meals: Daily Intake

Velasco-Reynold

Navarro-Alarcón

Serrana

et al. 2009

Biol Trace Elem Res

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Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 +/- 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 +/- 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 +/- 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.

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Impact of modifying tea–biscuit composition on phytate levels and iron content and availability

Cited by 20 publications

References 31 publications

Iron and zinc availability in maize lines

Iron and zinc availability in maize lines

Micromorphological and Chemotaxonomical Traits of Micromeria croatica (Pers.) Schott

Iron Dialyzability from Hospital Duplicate Meals: Daily Intake

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