A
Ann-Sofie Sandberg
Researcher at Chalmers University of Technology
Publications - 200
Citations - 9057
Ann-Sofie Sandberg is an academic researcher from Chalmers University of Technology. The author has contributed to research in topics: Phytase & Phytic acid. The author has an hindex of 48, co-authored 188 publications receiving 8328 citations. Previous affiliations of Ann-Sofie Sandberg include Swedish University of Agricultural Sciences & Umeå University.
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Calcium: effect of different amounts on nonheme- and heme-iron absorption in humans.
TL;DR: Addition of calcium chloride to wheat rolls significantly reduced iron absorption, suggesting that the effect of calcium is related to the mucosal transfer of iron.
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Bioavailability of minerals in legumes.
TL;DR: It has been demonstrated that nutritional Fe deficiency reaches its greatest prevalence in populations subsisting on cereal- and legume-based diets and addition of microbial enzyme preparations seems to be the most efficient for complete degradation during processing.
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Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.
TL;DR: The results strongly suggest that the inhibitory effect of bran on iron absorption is due to its content of phytate and other inositol phosphates present after fermentation, rather than to its Content of fiber or other constituents, which will increase the bioavailability of iron in whole-meal bread.
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HPLC Method for Determination of inositol Tri-, Tetra-, Penta-, and Hexaphosphates in Foods and Intestinal Contents
TL;DR: In this paper, a HPLC method was developed for separation and quantitative determination of inositol tri-, tetra-, penta-, and hexaphosphates, and compared to phytate determinations by two iron precipitation methods.
Journal ArticleDOI
Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans
Ann-Sofie Sandberg,Mats Brune,Nils-Gunnar Carlsson,Leif Hallberg,Erika Skoglund,Lena Rossander-Hulthén +5 more
TL;DR: To improve iron absorption from cereals and legumes, degradation of inositol phosphates needs to be to less-phosphorylated inositoli phosphates than IP(3), while IP(5) has an inhibitory effect on iron absorption, whereas IP (3) and IP(4) in isolated form have no such effect.