Search results for "LEGUME"
showing 2 items of 122 documents
Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterrane…
2010
Abstract As, Sb, Se, Te and Bi were quantified in vegetables, pulses and cereals, in order to increase the available information on the presence of these elements in the Mediterranean daily intake. Samples were dry ashed and the ashes dissolved with diluted HCl. Hydride generation atomic fluorescence spectrometry was used for quantification. Limits of detection (LOD) ranged from 0.2 to 1.7 ng g−1 and the accuracy was assessed by the analysis of three certified reference materials, Rice Flour (NIST 1568a), Tomato Leaves (NIST 1573) and Cabbage (IAEA 359). Good concordance between results found and certified values were always observed. As, Sb, Se, Te and Bi levels varied in samples analysed …
Effect of cooking and legume species upon calcium, iron and zinc uptake by Caco-2 cells
2006
Abstract An in vitro system, consisting of simulated gastrointestinal digestion and Caco-2 cell culture, was used to estimate the uptake of calcium, iron and zinc from white beans, chickpeas and lentils, and the effect of cooking upon uptake, with the ultimate aim of evaluating legumes as a dietary source of the aforementioned minerals. In raw products, differences were observed in the uptake percentages by Caco-2 cells of a same mineral from different legumes, although these were not related to the total mineral content. In the three elements studied, the highest uptake values corresponded to chickpeas. Traditional cooking significantly ( p 0.05 ) increased the uptake (%) of calcium, iron …