Cargando…

The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amount...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wiesinger, Jason A., Cichy, Karen A., Tako, Elad, Glahn, Raymond P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266362/ https://www.ncbi.nlm.nih.gov/pubmed/30388772 http://dx.doi.org/10.3390/nu10111609

Ejemplares similares

An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.)
por: Wiesinger, Jason A., et al.
Publicado: (2019)

Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model
por: Tako, Elad, et al.
Publicado: (2011)

Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)
por: Tako, Elad, et al.
Publicado: (2014)

Characterizing the gut (Gallus gallus) microbiota following the consumption of an iron biofortified Rwandan cream seeded carioca (Phaseolus Vulgaris L.) bean-based diet
por: Reed, Spenser, et al.
Publicado: (2017)

Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
por: Glahn, Raymond, et al.
Publicado: (2017)

Investigation of Genotype by Environment Interactions for Seed Zinc and Iron Concentration and Iron Bioavailability in Common Bean
por: Katuuramu, Dennis N., et al.
Publicado: (2021)

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population
por: Bassett, Amber, et al.
Publicado: (2021)

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)
por: Bassett, Amber, et al.
Publicado: (2021)

Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans
por: Tako, Elad, et al.
Publicado: (2015)

Iron Biofortified Carioca Bean (Phaseolus vulgaris L.)—Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo (Gallus gallus)
por: Dias, Desirrê Morais, et al.
Publicado: (2018)

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking
por: Carvalho, Lucia M. J., et al.
Publicado: (2012)

The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding
por: Glahn, Raymond, et al.
Publicado: (2019)

Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
por: Oliveira, Aline P., et al.
Publicado: (2017)

Genetic Architecture and Genomic Prediction of Cooking Time in Common Bean (Phaseolus vulgaris L.)
por: Diaz, Santiago, et al.
Publicado: (2021)

In vitro Digestion of Phaseolus vulgaris L. Cooked Beans Induces Autophagy in Colon Cancer Cells
por: Bernardi, Clizia, et al.
Publicado: (2023)

Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal
por: Podder, Rajib, et al.
Publicado: (2018)

Investigation of Nicotianamine and 2′ Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells
por: Beasley, Jesse T., et al.
Publicado: (2019)

GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)
por: Mishra, Prashant K., et al.
Publicado: (2019)

Review: The Potential of the Common Bean (Phaseolus vulgaris) as a Vehicle for Iron Biofortification
por: Petry, Nicolai, et al.
Publicado: (2015)

Transcriptome Characterization of Developing Bean (Phaseolus vulgaris L.) Pods from Two Genotypes with Contrasting Seed Zinc Concentrations
por: Astudillo-Reyes, Carolina, et al.
Publicado: (2015)

Genetic studies on iron and zinc concentrations in common bean (Phaseolus vulgaris L.) in Ghana
por: Lamptey, Maxwell, et al.
Publicado: (2023)

Cytogenetic map of common bean (Phaseolus vulgaris L.)
por: Fonsêca, Artur, et al.
Publicado: (2010)

Swift, la lata de manteca
por: Vieta, Ezequiel
Publicado: (1980)

The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans
por: Tako, Elad, et al.
Publicado: (2016)

Diversification and Population Structure in Common Beans (Phaseolus vulgaris L.)
por: Blair, Matthew W., et al.
Publicado: (2012)

Fungal endophytes in germinated seeds of the common bean, Phaseolus vulgaris
por: Parsa, Soroush, et al.
Publicado: (2016)

Interaction of cold radiofrequency plasma with seeds of beans (Phaseolus vulgaris)
por: Bormashenko, Edward, et al.
Publicado: (2015)

An antifungal defensin from Phaseolus vulgaris cv. ‘Cloud Bean’
por: Wu, Xiangli, et al.
Publicado: (2011)

The genetic control of leaf allometry in the common bean, Phaseolus vulgaris
por: Zhang, Miaomiao, et al.
Publicado: (2020)

Whitefly-tolerant transgenic common bean (Phaseolus vulgaris) line
por: Ferreira, Amanda Lopes, et al.
Publicado: (2022)

Metabolic engineering of bread wheat improves grain iron concentration and bioavailability
por: Beasley, Jesse T., et al.
Publicado: (2019)

Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)
por: Feitosa, Sabrina, et al.
Publicado: (2018)

On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean
por: Katuuramu, Dennis N., et al.
Publicado: (2020)

Iron Bioavailability of Maize Is Improved by Degermination for Some but Not All Genotypes: Enhancing Maize Nutrition With Biofortification and Processing
por: Keigler, Johanna, et al.
Publicado: (2022)

Annotation and sequence diversity of transposable elements in common bean (Phaseolus vulgaris)
por: Gao, Dongying, et al.
Publicado: (2014)

Understanding histone-DNA interactions in the common bean (Phaseolus vulgaris L.)
por: Kalavacharla, Venu (Kal)
Publicado: (2013)

Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)
por: Worku, Anteneh, et al.
Publicado: (2017)

Characterisation of the complete chloroplast genome of the common bean, Phaseolus vulgaris L.
por: Meng, Xianxin, et al.
Publicado: (2018)

Rhizobia Contribute to Salinity Tolerance in Common Beans (Phaseolus vulgaris L.)
por: Wekesa, Clabe, et al.
Publicado: (2022)

Prospects of snap beans (Phaseolus vulgaris L.) production and commercialization in Benin
por: Agoyi, Eric Etchikinto, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ra9c65oh0qqqf6j3c053m49r5e