Measuring Iron Bioavailability in Peas via Cell
Date
2021-03-16
Authors
Lindsay, Donna
Shaw, K.A.
Glahn, R.P.
Tako, E.
Warkentin, T.
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Abstract
Field pea is a valuable crop for delivery of high protein content, slowly digested carbohydrates, fiber, and a high density of vitamins and minerals, including iron. High iron levels are of particular importance in human diets, as anemia is an ongoing challenge for many individuals. Iron levels in seeds at harvest are mitigated by nutrient levels in the soil and crop genetics. However, although high iron levels may be measured in some pea varieties, there may be limited absorption during digestion due to presence of the naturally occurring plant molecule phytate, which chelates with iron, zinc, and other cations. The Warkentin team, at the University of Saskatchewan, have bred agronomically viable pea lines that are low in phytate. Collaborating with scientists at Cornell University, Ithaca, NY, these lines were tested for iron bioavailability by the Caco-2 cell culture assay and a chicken feeding study. This talk will summarize the research to date and share plans for upcoming human trials involving endurance-trained women and Paralympic athletes, two groups particularly prone to anemia. Link to Video Presentation: https://youtu.be/Y__lg9K3a3I
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Field Pea, Low Phytate, Anemia
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Part Of
Soils and Crops Workshop