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RESEARCH PRODUCT

Effects and future trends of casein phosphopeptides on zinc bioavailability

Esther MiquelRosaura Farré

subject

PhosphopeptideChemistrychemistry.chemical_elementZinc absorptionZincCalciumBioavailabilityMatrix (chemical analysis)BiochemistryMolar ratioCaseinFood sciencepsychological phenomena and processesFood ScienceBiotechnology

description

This review focuses on studies of the effects of CPPs on zinc bioavailability. It evaluates the main differences in studies performed in the last two decades, such as methodology used to measure zinc, food matrix, CPP preparation, CPP dose, CPP:Zn molar ratio and presence and concentration of zinc absorption inhibitors, such as phytate, iron and calcium. The future trends of CPPs as functional ingredients in zinc-enriched or zinc-containing foods are also discussed.

yearjournalcountryeditionlanguage
2007-03-01Trends in Food Science & Technology
https://doi.org/10.1016/j.tifs.2006.11.004