The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding
نویسندگان
چکیده
منابع مشابه
Fermentation and lactic acid addition enhance iron bioavailability of maize.
Maize is one of the most important cereal crops for human consumption, yet it is of concern due to its low iron bioavailability. The objective of this study was to determine the effects of processing on iron bioavailability in common maize products and elucidate better processing techniques for enhancing iron bioavailability. Maize products were processed to represent different processing techn...
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15 صفحه اولGenetic modification of low phytic acid 1-1 maize to enhance iron content and bioavailability.
High phytate content in staple food crops is a major barrier to successful iron biofortification. We have exploited the low phytic acid 1-1 (lpa1-1) mutant of maize to generate transgenic plants with up-to 70 μg/g seed iron through the endosperm-specific overexpression of soybean ferritin, resulting in more than 2-fold improvement in iron bioavailability. The levels of bioavailable seed iron ac...
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ژورنال
عنوان ژورنال: Nutrients
سال: 2019
ISSN: 2072-6643
DOI: 10.3390/nu11040833