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: Letícia de Souza Scherrer Medeiros, Mariana Grancieri, Cíntia Tomaz Sant'Ana, Manuela Cristina Pessanha de Araujo Santiago, Leon Brunhara da Silva, Raymond P. Glahn, Neuza Maria Brunoro Costa
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Functional Foods
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Online Access:http://www.sciencedirect.com/science/article/pii/S1756464624006042
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