Influence of Lactobacillus fermentation on the iron and zinc bio-accessibility in vegetable products

01 January 2008 → 31 October 2012
Ghent University funding
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
vegetable production polyphenols phytate iron fibres bio-accessibility zinc fermentation
Project description

In vegetable products (legumes, grains and vegetables), the iron and zinc bio-accessibiltity is low. This is partly due to the presence of phytates, polyphenols and fibres, making complexes with iron en zinc. In this way the bio-accesibility and bio-availablity of these minor components is inhibited. In this project proposal, it is aimed to increase the bio-accessibility by using fermentations with Lactobacillus strains.