Condition: Zinc Absorption · Iron Absorption · Sponsor: University of California, Davis
Fifteen female study participants will be enrolled in a randomized crossover study to measure fractional and total zinc and iron absorption from four common bean (Phaseolus vulgaris) varieties with varying phytate and polyphenolic contents. Phytate, the storage form of phosphorus in plants, and polyphenols, which contribute to the varied colors of common beans, are natural components of the beans and can reduce zinc and iron bioavailability from these foods.
This description comes directly from the study's public registry record.
Roberta R Holt, PhD · 530-400-5952 · rrholt@ucdavis.edu
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| Department of Nutrition | Davis, California, United States | Recruiting |
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Source record: clinicaltrials.gov/study/NCT06327529