In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations
The purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato.
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
American Chemical Society
2015
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/68678 |
| _version_ | 1855517725984555008 |
|---|---|
| author | André, C.M. Evers, D. Ziebel, J. Guignard, C. Hausman, J.F. Bonierbale, Merideth W. Felde, T. zum Burgos, G. |
| author_browse | André, C.M. Bonierbale, Merideth W. Burgos, G. Evers, D. Felde, T. zum Guignard, C. Hausman, J.F. Ziebel, J. |
| author_facet | André, C.M. Evers, D. Ziebel, J. Guignard, C. Hausman, J.F. Bonierbale, Merideth W. Felde, T. zum Burgos, G. |
| author_sort | André, C.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato. |
| format | Journal Article |
| id | CGSpace68678 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2015 |
| publishDateRange | 2015 |
| publishDateSort | 2015 |
| publisher | American Chemical Society |
| publisherStr | American Chemical Society |
| record_format | dspace |
| spelling | CGSpace686782024-05-01T08:15:37Z In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations André, C.M. Evers, D. Ziebel, J. Guignard, C. Hausman, J.F. Bonierbale, Merideth W. Felde, T. zum Burgos, G. potatoes food fortification vitamins phenolic compounds carotenoids iron The purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato. 2015-10-21 2015-10-26T18:58:21Z 2015-10-26T18:58:21Z Journal Article https://hdl.handle.net/10568/68678 en Limited Access American Chemical Society Andre, C.M.; Evers, D.; Ziebel, J.; Guignard, C.; Hausman, J.F.; Bonierbale, M.; Felde, T. zum; Burgos, G. 2015. In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations. Journal of Agricultural and Food Chemistry. (USA). ISSN 0021-8561. 63(41):9012-9021. |
| spellingShingle | potatoes food fortification vitamins phenolic compounds carotenoids iron André, C.M. Evers, D. Ziebel, J. Guignard, C. Hausman, J.F. Bonierbale, Merideth W. Felde, T. zum Burgos, G. In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title | In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title_full | In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title_fullStr | In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title_full_unstemmed | In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title_short | In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations |
| title_sort | in vitro bioaccessibility and bioavailability of iron from potatoes with varying vitamin c carotenoid and phenolic concentrations |
| topic | potatoes food fortification vitamins phenolic compounds carotenoids iron |
| url | https://hdl.handle.net/10568/68678 |
| work_keys_str_mv | AT andrecm invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT eversd invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT ziebelj invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT guignardc invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT hausmanjf invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT bonierbalemeridethw invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT feldetzum invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations AT burgosg invitrobioaccessibilityandbioavailabilityofironfrompotatoeswithvaryingvitaminccarotenoidandphenolicconcentrations |