Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas | Zendy

BEAL L. | Zendy; FINNEY P. L. | Zendy; MEHTA T. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Effects of Germination and Dietary Calcium on Zinc Bioavailability from Peas

Author(s) -

BEAL L.,

FINNEY P. L.,

MEHTA T.

Publication year - 1984

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1984.tb12487.x

Subject(s) - bioavailability , phytase , zinc , germination , chemistry , phytic acid , calcium , food science , phosphorus , zoology , agronomy , biology , pharmacology , organic chemistry

Bioavailability of zinc was determined by rat weight gain and tibia Zn response from whole pea sprouts (WPS), heat treated peas (HTP) and purified diets (PD1 and 2) supplemented with Zn and phytate for similar phytate/Zn molar ratios (phy/Zn). With diets adequate Ca (0.75%), weight gains from WPS (phy/Zn = 24) and HTP (phy/Zn = 39) were equivalent or better to a nonphytate control (NPC). Tibia Zn decreased in order from: NPC, WPS, PD1, HTP and PD2. At the 1.5% Ca level reduced growth responses from WPS and HTP indicated interaction between Ca and phytate. Zn availability from peas may be superior to that from grains and other legumes previously reported. The decreased phytate and increased phytase resulting from germination may explain the enhanced responses from pea sprouts.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research