Speciation and bioavailability of iron in plant foods
Project (past)
| Project dates | 31 Aug 2014 to end of 30 Aug 2017 |
|---|---|
| Researchers | |
| Principal Investigator | Peter Shewry |
| Funder | Biotechnology and Biological Sciences Research Council |
| Project number | 5374 |
| S5374 | |
| Department | Plant Biology and Crop Science (PBCS) |
| Research fish code | BB/L025515/1 |
| Grant ID | BB/L025515/1 |
Outputs
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Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS
A - Papers appearing in refereed journals
Dellaquila, C., Neal, A. L. and Shewry, P. R. 2019. Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS . Food Chemistry. 308 (2020), p. 125652. https://doi.org/10.1016/j.foodchem.2019.125652
Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model
A - Papers appearing in refereed journals
Rodriguez-Ramiro, I., Dellaquila, C., Ward, J. L., Neal, A. L., Bruggaber, S. F. A, Shewry, P. R. and Fairweather-Tail, S. 2019. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chemistry. 301 (15 December), p. 125292. https://doi.org/10.1016/j.foodchem.2019.125292
The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
A - Papers appearing in refereed journals
Moore, K. L., Rodriguez-Ramiro, I., Jones, E. R., Jones, E. J., Rodriguez-Celma, J., Halsey, K., Domoney, C., Shewry, P. R., Fairweather-Tait, S. and Balk, J. 2018. The stage of seed development influences iron bioavailability in pea (Pisum sativum L.). Scientific Reports. 8 (6865). https://doi.org/10.1038/s41598-018-25130-3
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
A - Papers appearing in refereed journals
Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. R. and Fairweather-Tait, S. 2017. Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chemistry. 228, pp. 91-98. https://doi.org/10.1016/j.foodchem.2017.01.130