Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+))

BACKGROUND: Lactic fermentation of foods increases the availability of iron as shown in a number of studies throughout the years. Several explanations have been provided such as decreased content of inhibitory phytate, increased solubility of iron, and increased content of lactic acid in the ferment...

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Vydáno v:Eur J Nutr
Hlavní autoři: Scheers, Nathalie, Rossander-Hulthen, Lena, Torsdottir, Inga, Sandberg, Ann-Sofie
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Berlin Heidelberg 2015
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Original Contribution
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4737790/
https://ncbi.nlm.nih.gov/pubmed/25672527
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00394-015-0857-6
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