The lower content of mineral-complexing compounds favored the in vitro and in vivo iron bioavailability of biofortified cowpeas
This study aimed to evaluate in vitro and in vivo iron bioavailability of biofortified cowpeas (Vigna unguiculata (L) Walp) (Aracê, Xiquexique and Tumucumaque), compared to a conventional cultivar (Pajeú). In vitro bioavailability was evaluated in Caco-2 cells. For the in vivo study, 40 male Wistar...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-12-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464624006042 |
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