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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: André, C.M., Evers, D., Ziebel, J., Guignard, C., Hausman, J.F., Bonierbale, Merideth W., Felde, T. zum, Burgos, G.
Format: Journal Article
Language:Inglés
Published: American Chemical Society 2015
Subjects:
potatoes
food fortification
vitamins
phenolic compounds
carotenoids
iron
Online Access:https://hdl.handle.net/10568/68678
Summary: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.

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