Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers
Keyword(s):
This study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB).
2012 ◽
Vol 47
(10)
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pp. 2221-2227
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Keyword(s):
2021 ◽
Vol 10
(7)
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pp. 620-628
Keyword(s):
2019 ◽
Vol 11
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pp. 25-31
Keyword(s):
2020 ◽
Vol 49
(9)
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pp. 991-999
2017 ◽
Vol 23
(3)
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pp. 403-410
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Keyword(s):
2013 ◽
Vol 19
(2)
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pp. 195-200
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Keyword(s):
1992 ◽
Vol 55
(2)
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pp. 452-454
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