Speciation and bioavailability of iron in plant foods

Fairweather-Tait, Susan (Principal Investigator)
Balk, Janneke (Co-Investigator)
Moore, Katie (Co-Investigator)

University of Oxford

Status	Finished
Effective start/end date	31/08/14 → 15/12/17

Funding

Biotechnology and Biological Sciences Research Council: £277,101.00

4 Article

Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model
Rodriguez-Ramiro, I., Dell'Aquila, C., Ward, J. L., Neal, A. L., Bruggraber, S. F. A., Shewry, P. R. & Fairweather-Tait, S., 15 Dec 2019, In: Food Chemistry. 301, 125292.
Research output: Contribution to journal › Article › peer-review

Open Access
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15 Citations (SciVal)

34 Downloads (Pure)
Pea ferritin stability under gastric pH conditions determines the mechanism of iron uptake in Caco-2 cells
Perfecto, A., Rodriguez-Ramiro, I., Rodriguez-Celma, J., Sharp, P., Balk, J. & Fairweather-Tait, S., 1 Aug 2018, In: The Journal of Nutrition. 148, 8, p. 1229–1235 7 p.
Research output: Contribution to journal › Article › peer-review

Open Access
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31 Citations (SciVal)

37 Downloads (Pure)
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. & Fairweather-Tait, S., 1 Aug 2017, In: Food Chemistry. 228, p. 91–98 8 p.
Research output: Contribution to journal › Article › peer-review

Open Access
File

44 Citations (SciVal)

20 Downloads (Pure)