Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigated the int...

Descripción completa

Detalles Bibliográficos
Autores principales: Bijlsma, Judith, de Bruijn, Wouter J. C., Hageman, Jos A., Goos, Peter, Velikov, Krassimir P., Vincken, Jean-Paul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7237488/
https://www.ncbi.nlm.nih.gov/pubmed/32427917
http://dx.doi.org/10.1038/s41598-020-65171-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7237488/
https://www.ncbi.nlm.nih.gov/pubmed/32427917
http://dx.doi.org/10.1038/s41598-020-65171-1

Ejemplares similares