Open AccessZinc absorption from a low–phytic acid maize
Author(s) -
Christina L Adams,
Michael Hambidge,
Victor Raboy,
John A. Dorsch,
Sian Lei,
Jamie Westcott,
Nancy F. Krebs
Publication year - 2002
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/76.3.556
Subject(s) - phytic acid , zinc , food science , mineral absorption , chemistry , agronomy , biology , calcium , organic chemistry
Phytic acid reduction in cereal grains has been accomplished with plant genetic techniques. These low-phytic acid grains provide a strategy for improving the mineral (eg, zinc) status in populations that are dependent on grains, including maize (Zea mays L.), as major dietary staples.
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