Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.
Explore this paper's citation graph
Summary
Cooking favored the extraction of polyphenols without the need of a hydrolysis step, a fact that is of interest because this is the usual form in which beans are consumed.
- Type
- article
- Published
- 2008-11-05
- Cited by
- 51
- References
- 30
- OpenAlex
- https://openalex.org/W18983154
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:27145625
Keywords
Business, Agricultural science, Environmental science
References
- Kaempferol in Red and Pinto Bean Seed (Phaseolus vulgaris L.) Coats Inhibits Iron Bioavailability Using an In Vitro Digestion/Human Caco‐2 Cell Model
- Caco-2 cell iron uptake from meat and casein digests parallels in vivo studies: use of a novel in vitro method for rapid estimation of iron bioavailability.
- Polyphenols: food sources and bioavailability.
- Intake and bioaccessibility of total polyphenols in a whole diet
- Screening of iron bioavailability patterns in eight bean (Phaseolus vulgaris L.) genotypes using the Caco-2 cell in vitro model.
- Antinutrients and “in vitro” availability of iron in irradiated common beans (Phaseolus vulgaris)
- Genetic selection for enhanced bioavailable levels of iron in bean (Phaseolus vulgaris L.) seeds.
- The polyphenolic profiles of common bean (Phaseolus vulgaris L.).
- Urinary excretion of 13 dietary flavonoids and phenolic acids in free-living healthy subjects – variability and possible use as biomarkers of polyphenol intake
- Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans.
- Do Salivary Proline-Rich Proteins Counteract Dietary Hydrolyzable Tannin in Laboratory Rats?
- Bioavailability of minerals in legumes
- The usefulness of in vitro models to predict the bioavailability of iron and zinc: a consensus statement from the HarvestPlus expert consultation.
- Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions.
- Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model.
- Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).
- Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
- Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells.
- Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties
- Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice.
Cited by
- Polyphenol content and profile in apples and its potential relevance to human health
- Bioaccessibility and Health Risk Assessment of Cu, Cd, and Zn in “Colored” Oysters
- NUEVAS ESTRATEGIAS PARA INCREMENTAR LA CALIDAD NUTRICIONAL DE PRODUCTOS DE PANADERÍA. EFECTO SOBRE EL CONTENIDO DE FITATOS Y LA BIODISPONIBILIDAD DE HIERRO EN CACO-2
- Polyphenolic Secondary Metabolites in Heirloom Versus Commercial Bean Varieties: Implications for Human Health
- Plant genetic factors for iron homeostasis affect iron bioavailability in Caco-2 cells
- Lentil (Lens culinaris L.) as a candidate crop for iron biofortification: Is there genetic potential for iron bioavailability?
- Factors affecting the bioaccessibility of methylmercury in several marine fish species.
- Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
- Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption
- Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E
- The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.)
- Iron-, zinc-, and magnesium-rich field peas (Pisum sativum L.) with naturally low phytic acid: A potential food-based solution to global micronutrient malnutrition
- Effect of thermal processing on free and total phenolics in nine varieties of common beans
- Effects of cooking and subcellular distribution on the bioaccessibility of trace elements in two marine fish species.
- Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.).
- Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases
- Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition
- Development of the Caco-2 Model for Assessment of Iron Absorption and Utilisation at Supplemental Levels
- Review: The Potential of the Common Bean (Phaseolus vulgaris) as a Vehicle for Iron Biofortification
- Evaluation of iron and zinc bioavailability of beans targeted for biofortification using in vitro and in vivo models and their effect on the nutritional status of preschool children.
Related papers
- Prospects for development of stock breeding in the agrarian formations of Zhytomyr region.
- Economic efficiency of beef production for dairy and dairymeat breeds of cattle
- The current situation and new developments in dairy and beef production in Thailand.
- United States, the great dairy factory.
- DAIRY PRODUCTIVITY OF COWS OF DIFFERENT BREEDS IN THE CONDITIONS OF FARMING
- Half a century of changes in cattle farming: results and prospects.
- Investigation and analysis of cattle industry in Argentina.