Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability

(2015) Rosalind S. Gibson et al.   FOOD AND NUTRITION BULLETIN

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

(2010) Paula Tighe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Nuts, metabolic syndrome and diabetes

(2010) Cyril W. C. Kendall et al.   BRITISH JOURNAL OF NUTRITION

Nuts and Berries for Heart Health

(2010) Emilio Ros et al.   Current Atherosclerosis Reports

Phytase activity in brown rice during steeping and sprouting

(2010) Keqin Ou et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of rice fibre fractions on the growth of co-cultures of probiotics

(2010) Warnakulasuriya Mary Ann Dipika Bin Fernando et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Millet consumption decreased serum concentration of triglyceride and C-reactive protein but not oxidative status in hyperlipidemic rats

(2010) Sun Hee Lee et al.   NUTRITION RESEARCH

Nut consumption and risk of hypertension in US male physicians

(2008) Luc Djoussé et al.   CLINICAL NUTRITION