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 - JAFC. 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 - JAFC
Journal citation62, pp. 10320-10325
Digital Object Identifier (DOI)doi:10.1021/jf5026295
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
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
PublisherAmerican Chemical Society (ACS)
American Chemical Society (ACS)
ISSN0021-8561

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