Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content

Micronutrient Density and Stability in West African Pearl Millet—Potential for Biofortification

(2014) Anna Pucher et al.   CROP SCIENCE

The effect of wheat prebiotics on the gut bacterial population and iron status of iron deficient broiler chickens

(2014) Elad Tako et al.   Nutrition Journal

Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)

(2014) Elad Tako et al.   Nutrition Journal

Combining Ability and Heterosis for Grain Iron and Zinc Densities in Pearl Millet

(2013) M. Govindaraj et al.   CROP SCIENCE

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

(2013) Colin I. Cercamondi et al.   JOURNAL OF NUTRITION

Biofortification of Pearl Millet with Iron and Zinc in a Randomized Controlled Trial Increases Absorption of These Minerals above Physiologic Requirements in Young Children

(2013) Bhalchandra S. Kodkany et al.   JOURNAL OF NUTRITION

RETRACTED ARTICLE: High bioavailablilty iron maize (Zea mays L.) developed through molecular breeding provides more absorbable iron in vitro (Caco-2 model) and in vivo (Gallus gallus)

(2013) Elad Tako et al.   Nutrition Journal

Breeding Strategies for Adaptation of Pearl Millet and Sorghum to Climate Variability and Change in West Africa

(2012) B. I. G. Haussmann et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

(2011) Palanisamy Bruntha Devi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro analysis of iron chelating activity of flavonoids

(2011) Přemysl Mladěnka et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model

(2011) Elad Tako et al.   Nutrition Journal

Biofortification for combating ‘hidden hunger’ for iron

(2011) Irene Murgia et al.   TRENDS IN PLANT SCIENCE

Antioxidant and pro-oxidant properties of acylated pelargonidin derivatives extracted from red radish (Raphanus sativus var. niger, Brassicaceae)

(2010) Lin-Song Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Genistein up-regulates the iron efflux system in glial cells

(2010) Tiziana Persichini et al.   NEUROSCIENCE LETTERS

Using the domestic chicken (Gallus gallus) as an in vivo model for iron bioavailability1

(2010) E. Tako et al.   POULTRY SCIENCE

Iron and Zinc Bioavailabilities to Pigs from Red and White Beans (Phaseolus vulgaris L.) Are Similar

(2009) Elad Tako et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mode of inhibition of finger millet malt amylases by the millet phenolics

(2008) S. Chethan et al.   FOOD CHEMISTRY

Iron-binding and anti-Fenton properties of baicalein and baicalin

(2008) Carlos A. Perez et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Biofortified Black Beans in a Maize and Bean Diet Provide More Bioavailable Iron to Piglets Than Standard Black Beans

(2008) Elad Tako et al.   JOURNAL OF NUTRITION

Studies on modulation of DNA integrity in Fenton’s system by phytochemicals

(2008) Palayyan Saraswathy Benherlal et al.   MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS

Flavonoids-induced accumulation of hypoxia-inducible factor (HIF)-1α/2α is mediated through chelation of iron

(2007) Sung-Soo Park et al.   JOURNAL OF CELLULAR BIOCHEMISTRY