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A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

التفاصيل البيبلوغرافية
العنوان: A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods
المؤلفون: N. Sulaiman, D. I. Givens, S. Anitha
المصدر: Frontiers in Sustainable Food Systems, Vol 5 (2021)
بيانات النشر: Frontiers Media S.A., 2021.
سنة النشر: 2021
المجموعة: LCC:Nutrition. Foods and food supply
LCC:Food processing and manufacture
مصطلحات موضوعية: in-vitro, iron, bioavailability, bio-accessibility, INFOGEST, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify promising plant sources of iron before moving to human trials. A review on in-vitro methods of bio-accessibility and bioavailability of iron in plant-based foods including fruits, vegetables, cereals and legumes is entailed here. The review will focus on in-vitro methods of iron bioavailability in plant-based foods and the effects of inhibitors and processing on the iron bioavailability. The variation of the methods and updates on a recent INFOGEST method used to measure the bioavailability of iron in plant-based foods will also be discussed.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2571-581X
Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2021.727533/full; https://doaj.org/toc/2571-581X
DOI: 10.3389/fsufs.2021.727533
URL الوصول: https://doaj.org/article/6c20458c4d9b414b92a6ae71036db103
رقم الأكسشن: edsdoj.6c20458c4d9b414b92a6ae71036db103
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:2571581X
DOI:10.3389/fsufs.2021.727533