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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Detalles Bibliográficos
Autores principales: Scheers, Nathalie, Rossander-Hulthen, Lena, Torsdottir, Inga, Sandberg, Ann-Sofie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4737790/
https://www.ncbi.nlm.nih.gov/pubmed/25672527
http://dx.doi.org/10.1007/s00394-015-0857-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4737790/
https://www.ncbi.nlm.nih.gov/pubmed/25672527
http://dx.doi.org/10.1007/s00394-015-0857-6

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