Literature DB >> 7358935

Tannin content of sorghum varieties and their role in iron bioavailability.

M R Radhakrishnan, J Sivaprasad.   

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Year:  1980        PMID： 7358935     DOI： 10.1021/jf60227a038

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  10 in total

1.  Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties.

Authors:  Abd El-Moneim M R Afify; Hossam S El-Beltagi; Samiha M Abd El-Salam; Azza A Omran
Journal:  PLoS One       Date:  2011-10-07       Impact factor: 3.240

2.  A simple enzyme assay for dry matter digestibility and its value in studying food selection by generalist herbivores.

Authors:  Gillian M Choo; Peter G Waterman; Doyle B McKey; J Stephen Gartlan
Journal:  Oecologia       Date:  1981-05       Impact factor: 3.225

3.  Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.).

Authors:  Yuwei Luo; Weihua Xie
Journal:  J Food Sci Technol       Date:  2013-01-06       Impact factor: 2.701

4.  Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.

Authors:  Abd El-Moneim M R Afify; Hossam S El-Beltagi; Samiha M Abd El-Salam; Azza A Omran
Journal:  Asian Pac J Trop Biomed       Date:  2012-03

5.  Niacin status of humans as affected by eating decorticated and whole-ground sorghum (Sorghum gramineae) grain, ready-to-eat breakfast cereals.

Authors:  R S Wang; C Kies
Journal:  Plant Foods Hum Nutr       Date:  1991-10       Impact factor: 3.921

6.  Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains.

Authors:  Gangcheng Wu; Stuart K Johnson; Janet F Bornman; Sarita J Bennett; Vijaya Singh; Azra Simic; Zhongxiang Fang
Journal:  PLoS One       Date:  2016-02-09       Impact factor: 3.240

7.  Long-Term Dose-Response Condensed Tannin Supplementation Does Not Affect Iron Status or Bioavailability.

Authors:  Nicole M Delimont; Nicole M Fiorentino; Katheryne A Kimmel; Mark D Haub; Sara K Rosenkranz; Brian L Lindshield
Journal:  Curr Dev Nutr       Date:  2017-09-11

Review 8.  The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review.

Authors:  Nicole M Delimont; Mark D Haub; Brian L Lindshield
Journal:  Curr Dev Nutr       Date:  2017-01-19

Review 9.  Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

Authors:  Pervin Ari Akin; Ilkem Demirkesen; Scott R Bean; Fadi Aramouni; Ismail Hakkı Boyaci
Journal:  Foods       Date:  2022-08-16

10.  Bioavailable Iron and Vitamin A in Newly Formulated, Extruded Corn, Soybean, Sorghum, and Cowpea Fortified-Blended Foods in the In Vitro Digestion/Caco-2 Cell Model.

Authors:  Kavitha Penugonda; Nicole M Fiorentino; Sajid Alavi; Brian L Lindshield
Journal:  Curr Dev Nutr       Date:  2018-05-14
  10 in total

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