ReviewNutrients2015
Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification.
Review in Nutrients, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 84 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
84 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A systematic review of the impacts of post-harvest handling on provitamin A, iron and zinc retention in seven biofortified crops.Nature food · 2023Pooled it
- Iron Absorption from Iron-Biofortified Sweetpotato Is Higher Than Regular Sweetpotato in Malawian Women while Iron Absorption from Regular and Iron-Biofortified Potatoes Is High in Peruvian Women.The Journal of nutrition · 2020Trial
- The Nutraceutical Promise ofBiology · 2026Review
- Expression analysis of phosphatase III-B subfamily in common bean reveals two storage proteins highly expressed during seed formation and germination.Physiology and molecular biology of plants : an international journal of functional plant biology · 2026Article
- Effect of processing methods on mineral bioaccessibility in common beans.Scientific reports · 2026Article
- Molecular Breeding for Fungal Resistance in Common Bean.International journal of molecular sciences · 2025Review
- Seed priming with salicylic acid enhances salt stress tolerance by boosting antioxidant defense in Phaseolus vulgaris genotypes.BMC plant biology · 2025Article
- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Dynamic Expressions of Yellow Stripe-Like (YSL) Genes During Pod Development Shed Light on Associations with Iron Distribution in Phaseolus vulgaris.Biochemical genetics · 2024Article
- Genetic Diversity of Common Bean (Plants (Basel, Switzerland) · 2024Article
- Advancing common bean (Phaseolus vulgaris L.) disease detection with YOLO driven deep learning to enhance agricultural AI.Scientific reports · 2024Article
- Estimating phenotypic stability for relevant yield and quality traits in French bean (Heliyon · 2024Article
- Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations.Frontiers in nutrition · 2024Review
- Characterization ofPhysiology and molecular biology of plants : an international journal of functional plant biology · 2023Article
- Article
- The potential of bamboo seeds for natural biofortification of dietary zinc and iron.NPJ science of food · 2023Article
- Biofortification of common bean (Food and energy security · 2023Review
- The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Genetic Diversity and Population Structure of Common Bean (Plants (Basel, Switzerland) · 2023Article
- Iodine Biofortification and Seaweed Extract-Based Biostimulant Supply Interactively Drive the Yield, Quality, and Functional Traits in Strawberry Fruits.Plants (Basel, Switzerland) · 2023Article
24 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%-7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%-50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.