Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.

@article{Brune1992IronAF,
  title={Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.},
  author={Mats Brune and L Rossander-Hult{\'e}n and Leif Hallberg and Ann Gleerup and Ann-Sofie Sandberg},
  journal={The Journal of nutrition},
  year={1992},
  volume={122 3},
  pages={
          442-9
        }
}
Iron absorption was measured from five kinds of bread made from various types of flour and fermented in different ways in order to obtain a wide variation in the content of fiber, phytate (inositol hexaphosphate) and its degradation products, inorganic phosphate and inositol phosphates with fewer numbers of phosphate groups (inositol pentaphosphate through monophosphate). Each experiment had 9-10 subjects and, in each subject, iron absorption was measured from control rolls made from low… Expand
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