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

A - Papers appearing in refereed journals

Eagling, T., Wawer, A. A., Shewry, P. R., Zhao, F-J. 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.

AuthorsEagling, T., Wawer, A. A., Shewry, P. R., Zhao, F-J. and Fairweather-Tait, S. J.
Year of Publication2014
JournalJournal of Agricultural and Food Chemistry
Journal citation62, pp. 10320-10325
Digital Object Identifier (DOI)doi:10.1021/jf5026295
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeDesigning 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
FunderBiotechnology and Biological Sciences Research Council
PublisherAmerican Chemical Society (ACS)
American Chemical Society (ACS)
ISSN0021-8561

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