Micro-milling increases iron bioaccessibility from wheat flour

Le résumé fourni par la source

Approximately 50% of iron in the UK diet is provided by cereals. Iron in wheat is localised to aleurone, a single layer of cells located between the starchy endosperm and the testa and pericarp, which is removed during processing of wheat into white flour. Aleurone cell walls are highly resistant to digestion in the human gut, and this limits iron bioaccessibility (i.e. the amount of iron released from the food matrix during digestion). We hypothesised that disruption of the aleurone cell walls would increase iron bioaccessibility and bioavailability from wheat flour. Therefore, in this study we have used an in vitro digestion model to assess iron bioaccessibility from wholewheat and aleurone-rich flours, produced using either standard milling methods, or following micronisation to physically disrupt plant cell walls.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.