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A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

OAR@ICRISAT

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Relation http://oar.icrisat.org/11998/
https://doi.org/10.3389/fsufs.2021.727533
 
Title A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods
 
Creator Sulaiman, N
Givens, D. I
Anitha, S
 
Subject Food and Nutrition
 
Description In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify promising plant sources of iron before moving to human trials. A review on in-vitro methods of bio-accessibility and bioavailability of iron in plant-based foods including fruits, vegetables, cereals and legumes is entailed here. The review will focus on in-vitro methods of iron bioavailability in plant-based foods and the effects of inhibitors and processing on the iron bioavailability. The variation of the methods and updates on a recent INFOGEST method used to measure the bioavailability of iron in plant-based foods will also be discussed.
 
Publisher Frontiers in Sustainable Food Systems
 
Date 2021-10-27
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://oar.icrisat.org/11998/1/24.%20Invitro%20methods_2021.pdf
Sulaiman, N and Givens, D. I and Anitha, S (2021) A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods. Frontiers in Sustainable Food Systems (TSI), 5 (727533). ISSN 2571-581X