The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)

Pea seeds are widely consumed in their immature form, known as garden peas and petit pois, mostly after preservation by freezing or canning. Mature dry peas are rich in iron in the form of ferritin, but little is known about the content, form or bioavailability of iron in immature stages of seed dev...

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Опубликовано в: :Sci Rep
Главные авторы: Moore, Katie L., Rodríguez-Ramiro, Ildefonso, Jones, Eleanor R., Jones, Emily J., Rodríguez-Celma, Jorge, Halsey, Kirstie, Domoney, Claire, Shewry, Peter R., Fairweather-Tait, Susan, Balk, Janneke
Формат: Artigo
Язык:Inglês
Опубликовано: Nature Publishing Group UK 2018
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Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC5932076/
https://ncbi.nlm.nih.gov/pubmed/29720667
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-018-25130-3
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