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“ Kaempferol from seed coats exhibited high bioaccessibility (45.4-62.1%) and a potent inhibitor effect on Fe uptake at concentrations ranging from 0.37 to 1.30 microM. Caco-2 cell ferritin formation was used to evaluate Fe uptake.”
Journal of agricultural and food chemistry • 2008 | View Paper
“A number of flavonoids, e.g., quercetin, luteolin , chrysin, and 3,6-dihydroxyflavone, have been demonstrated to chelate intracellular iron and suppress OH(•) radical production in Madin Darby canine kidney cells.”
“Compared with the un-fermented GLT, fermentation and complex enzymatic processing FE ) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively.”