ArticleMolecules (Basel, Switzerland)2026
Processing-Dependent Releasing of Iron from Plant Ferritin in Cereal-Based Foods Designed for Iron Delivery in Inflammatory Bowel Disease.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fortified soybean sprouts have been proposed as a source of ferritin-iron in food for the treatment of anemia in inflammatory bowel disease. Eight products with the addition of the sprouts have been designed, and iron speciation was studied in them by flame atomic absorption spectrometry (total iron content) and spectrophotometry (ionic forms). Non-ionic iron content, considered ferritin-iron content, was calculated as the difference between total and inorganic iron content. The production of crispbread disrupted ferritin and caused the release of ferritin-iron. A loss of ~3% of ferritin-iron was noted in rice wafers containing a coarse fraction of sprouts, and 0-10% in instant products ('kisiel', 'budyn', and groats). Lost ferritin-iron was converted mostly into ferrous iron, except for crispbread, in which Fe(III) constituted ~30%. The designed products are valuable sources of iron, with a high content of plant ferritin.
Indexed as
Identifiers
What OpenQuestion holds
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.