Relative contribution of phytates, fibers and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

作者：Yuwei Luo, Weihua Xie · 发表于：British Food Journal · 年份：2013 · DOI：10.1108/bfj-11-2010-0204 · 被引用次数：4 · 研究领域：Phytase and its Applications、Plant Micronutrient Interactions and Effects、Proteins in Food Systems

Purpose – The bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytate, fiber and tannin. The purpose of this paper is to try to identify the nature of the complexes between anti‐nutritional factors and iron in faba bean and legume fractions by using simulations of gastro‐intestinal digestion.