engleski

In vitro bioaccessibility of Ca, K, Mg, Mn, Fe and Zn from wheatgrass juice

Due to its nutritional value, wheatgrass is increasingly used as dietary food supplement in the form of fresh wheatgrass juice (WGJ), powder or tablets. The aim of this research was to examine the difference in total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe and Zn in fresh WGJ of 37 wheat genotypes. The results of this research indicates that a selection of genotype for cultivation of wheatgrass is important since genotype has significant effect on total and in vitro bioaccessible concentrations of examined elements. Also, the effect of antinutrients and enhancers of bioaccessibility should be taken into consideration when selecting genotypes for the cultivation of wheatgrass.

bioavailability ; antinutrients ; functional food ; biofortification

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