Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women.

@article{Petry2013GeneticRO,
  title={Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women.},
  author={Nicolai Petry and Ines M. Egli and Bruno Campion and Erik Koldby Nielsen and Richard Hurrell},
  journal={The Journal of nutrition},
  year={2013},
  volume={143 8},
  pages={1219-24}
}
Iron bioavailability from common beans is negatively influenced by phytic acid (PA) and polyphenols (PPs). Newly developed low-PA (lpa) beans with 90% less PA and variable PPs might improve iron bioavailability. The aim of this study was to evaluate the influence of lpa beans on iron bioavailability in women (n = 20). We compared iron absorption from 4 different beans using a paired, double meal, crossover design. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes… CONTINUE READING
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