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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 3
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Food Composition and Analysis

Vegetable relishes, high in β-carotene, increase the iron, zinc and β-carotene nutritive values from cereal porridges

Johanita KrugerDepartment of Food Science and Institute for Food Nutrition and Well-being, University of Pretoria, Hatfield, South Africa; Correspondence[email protected]
,
Annelies BreynaertDepartment of Pharmaceutical Sciences, NatuRA, Wilrijk, Belgium
,
Luc PietersDepartment of Pharmaceutical Sciences, NatuRA, Wilrijk, Belgium
&
Nina HermansDepartment of Pharmaceutical Sciences, NatuRA, Wilrijk, Belgium
Pages 291-297 | Received 02 Jun 2017, Accepted 24 Jul 2017, Published online: 04 Aug 2017

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Oluyimika Y. Adetola, John R. N. Taylor & K. G. Duodu. (2023) Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?. International Journal of Food Sciences and Nutrition 74:2, pages 188-208.
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Articles from other publishers (7)

Hawi Debelo, Chelsey Fiecke, Anton Terekhov, Bradley Reuhs, Bruce Hamaker & Mario G. Ferruzzi. (2023) Compositional analysis of phytochemicals and polysaccharides from Senegalese plant ingredients: Adansonia digitata (baobab), Moringa oleifera (moringa) and Hibsicus sabdariffa (hibiscus). NFS Journal 32, pages 100144.
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V. J. Sangeetha, Sayantani Dutta, J. A. Moses & C. Anandharamakrishnan. (2022) Zinc nutrition and human health: Overview and implications. eFood 3:5.
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Tiyapo MONGWAKETSE, Johanita KRUGER, Angelique LEWIES, Jeannine BAUMGARTNER & Cornelius MATTHEUS SMUTS. (2022) Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa. Food Science and Technology 42.
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Bryan M Gannon, Raymond P Glahn & Saurabh Mehta. (2021) Iron Bioavailability from Multiple Biofortified Foods Using an In Vitro Digestion, Caco-2 Assay for Optimizing a Cyclical Menu for a Randomized Efficacy Trial. Current Developments in Nutrition 5:9, pages nzab111.
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Mohammad Khairul Alam. (2021) A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends in Food Science & Technology 115, pages 512-529.
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Johanita Kruger, John R. N. Taylor, Mario G. Ferruzzi & Hawi Debelo. (2020) What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3618-3658.
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Johanita Kruger. (2020) Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges. Food Science & Nutrition 8:7, pages 3190-3199.
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