Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Inga Torsdottir"'
Publikováno v:
The FASEB Journal. 29
The objective of the present study was to investigate if the absorption of iron from a vegetable mix was improved by lactic fermentation and to propose a mechanism for such an event. We have conducted human studies, in vitro cell studies, and iron sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53916f163642dd477e1685c42c70b2e7
https://doi.org/10.1096/fasebj.29.1_supplement.lb326
https://doi.org/10.1096/fasebj.29.1_supplement.lb326
Publikováno v:
Scopus-Elsevier
Seven men with well-controlled, noninsulin-dependent (type 2) diabetes ingested on two different mornings, in random order, meals with or without a 5.0-g sodium alginate supplement (algae-isolate, 75% soluble fiber). The meals contained similar amoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dfa96cf97dffc46df2cd67b224deaaa
https://doi.org/10.1093/jn/121.6.795
https://doi.org/10.1093/jn/121.6.795
Publikováno v:
European Journal of Nutrition
Background Lactic fermentation of foods increases the availability of iron as shown in a number of studies throughout the years. Several explanations have been provided such as decreased content of inhibitory phytate, increased solubility of iron, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec954bd17cb96633dd5f27e05f0bba05
Publikováno v:
The Journal of nutrition. 119(12)
Meals (425 kcal) containing various doses of guar gum (0, 2.5, 7.5 or 12.5 g) were ingested by nine healthy male subjects after a 12-h fast. The rise in blood glucose was higher after the control meal without guar gum than after the guar gum-containi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d30a3a906d33eb8009555ee04b965c9e
https://pubmed.ncbi.nlm.nih.gov/2559957
https://pubmed.ncbi.nlm.nih.gov/2559957