| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540537 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Iron bioavailability was improved by inulin-type fructans in rats. ⺠This effect was more pronounced when the fructan source was yacon flour. ⺠Its consumption led to a more acidic pH and higher butyrate production in caecum. ⺠Changes in mucosal architecture and iron solubility may be involved in these effects.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alexandre Rodrigues Lobo, Maria Lucia Cocato, Primavera Borelli, Eduardo H.S. Gaievski, Amanda R. Crisma, Karina Nakajima, Eduardo Y. Nakano, Célia Colli,