Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their eff...

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Detalhes bibliográficos
Main Authors: Nour Doumani, Isabelle Severin, Laurence Dahbi, Elias Bou-Maroun, Maya Tueni, Nicolas Sok, Marie-Christine Chagnon, Jacqueline Maalouly, Philippe Cayot
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-04-01
Colecção:Foods
Assuntos:
non-heme iron
plant-based food
Mediterranean and middle-eastern cuisine
hummus
food processing and formulation
in vitro digestion
Acesso em linha:https://www.mdpi.com/2304-8158/9/4/474
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