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

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

Ascorbic acid uptake affects ferritin, Dcytb and Nramp2 expression in Caco-2 cells

(2008) Nathalie M. Scheers et al.   EUROPEAN JOURNAL OF NUTRITION

Iron Bioavailability to Piglets from Red and White Common Beans (Phaseolus vulgaris)

(2008) Siow Ying Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Green Tea Protects Rats against Autoimmune Arthritis by Modulating Disease-Related Immune Events

(2008) Hong Ro Kim et al.   JOURNAL OF NUTRITION