The Presence of Pulses within a Meal can Alter Fat‐Soluble Vitamin Bioavailability

Autor: Marion Nowicki, Stéphane Georgé, Emmanuelle Reboul, Charlotte Halimi, Marielle Margier, Tiffany Antoine, Matthieu Maillot, Aurélie Siriaco

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2019, 63 (11), pp.1801323. ⟨10.1002/mnfr.201801323⟩
Molecular Nutrition and Food Research, 2019, 63 (11), pp.1801323. ⟨10.1002/mnfr.201801323⟩
Molecular Nutrition and Food Research 11 (63), e1801323. (2019)

International audience; Scope : It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid‐lowering properties, including fibers, phytates, saponins and tannins. We thus explored the effects of pulses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d21b8ece19498cb11b91089b4b684b63
https://hal-amu.archives-ouvertes.fr/hal-02487449/document