Iron deficiency is estimated to affect over one-half the world population. Improving the nutritional quality of staple food crops through breeding for high bioavailable iron represents a sustainable and cost effective approach to alleviating iron malnutrition. Forty-nine late maturing tropical el...
Oikeh, S.O.
,
Menkir, A.
,
Maziya-Dixon, B.B.
,
Welch, R.
,
Glahn, Raymond P.
,
[Genotypic differences in concentration and bioavailability of kerneliron in tropical maize varieties grown under field conditions]
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Genotypic differences in concentration and bioavailability of kerneliron in tropical maize varieties grown under field conditions
The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with ...
Pachón, Helena
,
Stoltzfus, RJ
,
Glahn, Raymond P.
,
[Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model]
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Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model
Our objective was to compare the capacities of biofortified and standard black beans (Phaseolus vulgaris L.) to deliver iron (Fe) for hemoglobin (Hb) synthesis. Two lines of black beans, one standard and the other biofortified (high) in Fe (71 and 106 microg Fe/g, respectively), were used. Maize-...
Tako, E
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Laparra, JM
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Glahn, Raymond P.
,
Welch, RM
,
Lei, XG
,
Beebe, Stephen E.
,
Miller, DD
,
[Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans]
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Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans
Twenty elite early-maturing (75−90 days) tropical maize varieties grown in three diverse agroecologies in West Africa were evaluated to identify varieties with high kernel-Fe and -Zn and bioavailable Fe levels. Bioavailable iron was assessed using an in vitro digestion/Caco-2 cell model. Signific...
Oikeh, S.O.
,
Menkir, A.
,
Maziya-Dixon, B.B.
,
Welch, R.
,
Glahn, Raymond P.
,
[Assessment of concentrations of iron and zinc and bioavailable iron in grains of earlymaturing tropical maize varieties]
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Assessment of concentrations of iron and zinc and bioavailable iron in grains of earlymaturing tropical maize varieties
Assessment of the stability of micronutrients is important in breeding for the enhanced nutritional quality of staple food crops as a means to alleviate malnutrition. Twenty early-maturing elite tropical maize (Zea mays L.) genotypes were evaluated over 2 years at three locations representing thr...
Oikeh, S.O.
,
Menkir, A.
,
Maziya-Dixon, B.B.
,
Welch, R.M.
,
Glahn, Raymond P.
,
Gauch, G.
,
[Environmental stability of iron and zinc concentrations in grain of elite earlymaturing tropical maize genotypes grown under field conditions]
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Environmental stability of iron and zinc concentrations in grain of elite earlymaturing tropical maize genotypes grown under field conditions
This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the pre...
Glahn, Raymond P.
,
Tako, Elad
,
Hart, Jonathan J.
,
Haas, Jere
,
Lung'aho, Mercy G.
,
Beebe, Stephen E.
,
[Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda]
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Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
Tako, Elad
,
Beebe, Stephen E.
,
Reed, Spenser
,
Hart, Jonathan J.
,
Glahn, Raymond P.
,
[Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)]
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Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)