Claim · model-written summary
The percentages of Zn in standard flour and bran stayed constant relative to total grain Zn.
- Taxon
- Wheat
Triticum aestivumt0 - Outcome
- percentages of Zn in standard flour (25%) and bran (75%) relative to total grain Zne0
- Direction
- constante0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the percentages of Zn in standard flour (25%) and bran (75%) relative to total grain Zn were constant”
t0“Wheat”
Title
Dunyi Liu; Yumin Liu; Wei Zhang; et al. Nutrients 2017. doi:10.3390/nu9050465
Other claims from this paper (9)
- Intervention effect Increasing Zn fertilization increased Zn concentration in all wheat flour fractions.
- Intervention effect Phytic acid concentrations in wheat grain and flour were unaffected by Zn biofortification.
- Association Modeled Zn bioavailability increased with Zn application rate.
- Association Modeled disability-adjusted life years saved increased with Zn application rate.
- Observation Zn bioavailability was greater in standard and refined flour than whole grain and coarse flour.
- Observation Modeled health impact was greater for standard and refined flour than whole grain and coarse flour.
- Observation Biofortified standard and refined flour at 50 kg/ha ZnSO₄·7H₂O met the stated Zn health requirement.
- Observation Biofortified standard and refined flour reduced modeled DALYs by more than 20%.
- Intervention effect Zn biofortification did not reduce iron, manganese, or copper bioavailability in wheat flour.