Evidence map›Paper›PMID 42111323›Full record

ArticleFood chemistry: X2026

Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an

Hind Belarbi, Fassil Kebede, Fleur Lambrecht, Hanne Lampaert, Charlotte Grootaert, Ingrid De Leyn, Filip Van Bockstaele, Tom Van de Wiele, Ismail Cakmak, Gijs Du Laing

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Hind BelarbiCenter of Excellence in Soil and Fertilizer Research in Africa, College of Agriculture and Environmental Science, Mohammed VI Polytechnic University, 43150 Benguerir, Morocco.
Fassil KebedeCenter of Excellence in Soil and Fertilizer Research in Africa, College of Agriculture and Environmental Science, Mohammed VI Polytechnic University, 43150 Benguerir, Morocco.
Fleur LambrechtLaboratory of Analytical Chemistry and Applied Ecochemistry, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Frieda Saeystraat 1, 9052 Zwijnaarde, Belgium.
Hanne LampaertLaboratory of Analytical Chemistry and Applied Ecochemistry, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Frieda Saeystraat 1, 9052 Zwijnaarde, Belgium.
Charlotte GrootaertUnit Food Chemistry and Human Nutrition (nutriFOODchem), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Ingrid De LeynResearch Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
Filip Van BockstaeleFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Tom Van de WieleCenter for Microbial Ecology and Technology, Faculty of Bioscience Engineering, Ghent University, Frieda Saeystraat 1, 9052 Zwijnaarde, Belgium.
Ismail CakmakFaculty of Engineering & Natural Sciences, Sabanci University, 34956 Istanbul, Turkey.
Gijs Du LaingLaboratory of Analytical Chemistry and Applied Ecochemistry, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Frieda Saeystraat 1, 9052 Zwijnaarde, Belgium.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Micronutrient malnutrition affects over 3 billion people worldwide. This study evaluated biofortified wheat breads with iodine, selenium, and zinc, applied individually or in combination, and examined mineral retention, bioaccessibility, and intestinal epithelial responses. Mineral concentrations in wheat and their changes after baking unfermented flatbread and fermented sourdough were quantified, while intestinal bioaccessibility and epithelial effects were assessed using

Indexed as

Cell viabilityEpithelial integrityFoliar biofortificationFunctional breadIn vitro digestionIodineSeleniumZinc

Identifiers

PMID42111323
PMCPMC13157193

What OpenQuestion holds

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Registered trials

None linked

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.