Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil

BACKGROUND: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after pro...

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Detalles Bibliográficos
Autores principales: Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779326/
https://www.ncbi.nlm.nih.gov/pubmed/26945231
http://dx.doi.org/10.3402/fnr.v60.29082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779326/
https://www.ncbi.nlm.nih.gov/pubmed/26945231
http://dx.doi.org/10.3402/fnr.v60.29082

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