Iron bioavailability in two commercial cultivars of wheat: comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells

Eagling, T., Wawer, A. A., Shewry, Peter, Zhao, Fangjie and Fairweather-Tait, S. J. (2014) Iron bioavailability in two commercial cultivars of wheat: comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells. Journal of Agricultural and Food Chemistry, 62. pp. 10320-10325. 10.1021/jf5026295
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Project Designing Seeds for Nutrition and Health (DS), Delivering Sustainable Systems (SS) [ISPG], Designing cereal seeds for nutrition and health, Optimisation of nutrients in soil-plant systems: Determining how phosphorus availability is regulated in soils, Design Cereal Seeds [Shewry/Mitchell], BBSRC CASE Studentship: Optimising the amount and availability of iron in bread wheat cultivars to prevent global iron deficiency, Project: 5124
Date Deposited 05 Dec 2025 09:50
Last Modified 19 Dec 2025 14:35

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