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Mineral contents of brans passed through the human GI tract

By: Contributor(s): Material type: ArticleArticleLanguage: En Publication details: 1985ISSN:
  • 0002-9165
Subject(s): DDC classification:
  • 87-008825
 In: American Journal of Clinical Nutrition v. 41, no. 5, p. 901-90887-008825Summary: Extract: Concentrations of Cu, Fe, Zn, Ca, and phytate were measured in dry-milled corn bran, wheat brans, and soybean hulls prior to being baked in bread and after passage through the human GI tract. Significant changes in mineral concentrations in the retrieved remnants compared to the starting materials were as follows: Cu, Fe, and Zn increased by factors of from two to four and Ca increased at least ten-fold in dry milled corn bran; Ca increased and phytate decreased in wheat brans; Zn increased and Fe decreased in soy hulls. These studies show that indigestible remnants of wheat brans in the human colon associate preferentially with calcium and
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library AGRIS Collection 87-008825 (Browse shelf(Opens below)) 1 Available 87-008825
Total holds: 0

charts. 25 references

Extract: Concentrations of Cu, Fe, Zn, Ca, and phytate were measured in dry-milled corn bran, wheat brans, and soybean hulls prior to being baked in bread and after passage through the human GI tract. Significant changes in mineral concentrations in the retrieved remnants compared to the starting materials were as follows: Cu, Fe, and Zn increased by factors of from two to four and Ca increased at least ten-fold in dry milled corn bran; Ca increased and phytate decreased in wheat brans; Zn increased and Fe decreased in soy hulls. These studies show that indigestible remnants of wheat brans in the human colon associate preferentially with calcium and

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