Legume seeds and cereal grains' capacity to accumulate iron while sprouting in order to obtain food fortificant.

@article{ZieliskaDawidziak2016LegumeSA,
  title={Legume seeds and cereal grains' capacity to accumulate iron while sprouting in order to obtain food fortificant.},
  author={Magdalena Zielińska-Dawidziak and Halina Staniek and Ewelina Kr{\'o}l and Dorota Piasecka-Kwiatkowska and Tomasz Twardowski},
  journal={Acta scientiarum polonorum. Technologia alimentaria},
  year={2016},
  volume={15 3},
  pages={
          333-338
        }
}
BACKGROUND Prepared sprouts, after culturing in a medium with an increased iron concentration, could become a beneficial food iron fortificant. However, the efficient iron accumulation depends on the plants genus, species and/or varieties. The aim of the study was to indicate the seeds or grains which accumulate iron most efficiently during the sprouting process. METHODS Alfalfa, lentil, lupine and soybean seeds as well as wheat grains were sprouted in abiotic stress conditions induced by the… CONTINUE READING

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Legume seeds and cereal grains’ capacity to accumulate iron while sprouting in order to obtain food fortifi

M. Zielińska-Dawidziak, H. Staniek, E. Król, D. Piasecka-Kwiatkowska, T. Twardowski
  • 2016