Absorption of calcium from tortilla meals prepared from low-phytate maize | Zendy

K. Michael Hambidge | Zendy; Nancy F. Krebs | Zendy; Jamie Westcott | Zendy; Sian Lei | Zendy; Leland V. Miller | Zendy; Kevin L. Peterson | Zendy; Victor Raboy | Zendy

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Absorption of calcium from tortilla meals prepared from low-phytate maize

Author(s) -

K. Michael Hambidge,

Nancy F. Krebs,

Jamie Westcott,

Sian Lei,

Leland V. Miller,

Kevin L. Peterson,

Victor Raboy

Publication year - 2005

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn.82.1.84

Subject(s) - bioavailability , calcium , chemistry , meal , urine , phytic acid , zoology , absorption (acoustics) , food science , fortification , biochemistry , materials science , biology , pharmacology , organic chemistry , composite material

Calcium fortification of maize has been achieved for millennia in Central America by the process of nixtamalization. Bioavailability of calcium is, however, compromised by phytate, which is present in large quantities in maize kernels and is only modestly reduced by nixtamalization.

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