Enhanced bioavailability of iron from mungbeans and its effects on health of schoolchildren
Read Online

Enhanced bioavailability of iron from mungbeans and its effects on health of schoolchildren

  • 107 Want to read
  • ·
  • 9 Currently reading

Published by AVRDC-the World Vegetable Center in Taiwan .
Written in English


  • Mung bean -- India.,
  • Iron deficiency diseases in children -- India.,
  • School children -- Food -- India.,
  • Food -- Iron content.

Book details:

Edition Notes

Include bibliographical references.

StatementP. Vijayalakshmi ... [et al.].
SeriesTechnical bulletin - Asian Vegetable Research & Development Center -- 30., Technical bulletin (Asian Vegetable Research and Development Center) -- no. 30.
ContributionsVijayalakshmi, P.
The Physical Object
Paginationii, 32 p. ;
Number of Pages32
ID Numbers
Open LibraryOL16148463M
ISBN 10929058128X
ISBN 109789290581284

Download Enhanced bioavailability of iron from mungbeans and its effects on health of schoolchildren


World Vegetable Center P.O. Box 42 Shanhua, Tainan, Taiwan Phone: + Email: [email protected] Web:   With a diet of low iron bioavailability, it is necessary to increase the amount of iron in the diet considerably to achieve an effect similar to that when improving the bioavailability of the diet Cited by: (). Enhanced bioavailability of iron from mungbean and its effects on health of school children. (). food for poor people: Genetically improved tilapia in the Philippines. Sivan Yosef, (). Food legumes: “Slow runners forever?” (). Germplasm Resources. 9 IRON BIOAVAILABILITY Pamela R. Henry Department of Animal Science University of Florida Gainesville, Florida Elwyn R. Miller Department of Animal Science Michigan State University East Lansing, Michigan I. INTRODUCTION The essentiality of iron has been known since ancient times and its beneficial effect on blood formation was recognized in the 17th century (Underwood, ).

Hypoglycemic and Hypolipidemic Effect of Cynara Scolymus among Selected Type 2 Diabetic Individuals. Article. Feb ; Enhanced bioavailability of iron from mungbeans and its effects on health Occupation: Professor And Head(Full). Iron deficiency is a major public health problem worldwide, with the highest burden among children. The objective of this randomized efficacy feeding trial was to determine the effects of consuming iron-biofortified beans (Fe-Beans) on the iron status in children, compared to control beans (Control-Beans). The iron status of the individual and other host factors, such as obesity, play a key role in iron bioavailability, and iron status generally has a greater effect than diet composition. It would therefore be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of by: IRON BIOAVAILABILITY IN VEGETABLES VEGETABLES IRON IN /mg Mushroom, pleurote Potatoes Cabbage, Collards Cabbage, Green Roasted Pumpkin and Squash Seeds 15 Spinach Sesame Butter(Tahim) and Seeds Sundried Tomatoes Dried Apricot Lentils IRON BIOAVALABILITY IN FRUITS FRUITS IRON IN/mg Apples, without skin.

  However, data from single meal studies exaggerate the effects of individual dietary factors on iron absorption. The problem is compounded by the separate contribution of heme iron and the different effects of iron status on the absorption of non-heme and heme iron,. Algorithms tend to underestimate by: Data from the National Health and Nutrition Examination Surveys, and , shows that in the United States 11 to 12 percent of women aged 20 to 49 years were deficient in iron, and 4 to 5 percent had anemia, which can impair cognitive and immune functions.   EFFECT OF PHYTATE ON BIOAVAILABILITY OF IRON AND ZINC IN HUMANS. Numerous investigations in animals 4, 8 and in humans (mainly adults) 9–15 have demonstrated the inhibitory effect of phytate on absorption of by: Its mission is to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables. The Center's strategy is to build partnerships and mobilise resources from private and public sectors to promote vegetable production and consumption in .