Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Key message Knowledge of genetic variation, genetics, physiology/molecular basis and
breeding (including biotechnological approaches) for biofortification and bioavailability for …

Plants are the ultimate source of iron in our diet, either directly as staple crops and
vegetables or indirectly via animal fodder. Increasing the iron concentration of edible parts of …

Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to
impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and …

Pulse crops have been known for a long time to have beneficial nutritional profiles for
human diets but have been neglected in terms of cultivation, consumption and scientific …

Iron (Fe) is an essential plant micronutrient since many cellular processes including
photosynthesis, respiration, and the scavenging of reactive oxygen species depend on …

Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one
of the most serious public health challenges, affecting more than three billion people …

The provision of sustainable, sufficient, and nutritious food to the growing population is a
major challenge for agriculture and the plant research community. In this respect, the …

Recently, pulse ingredients with (partial) cellular intactness are put forward as promising
innovative food ingredients with slowed macronutrient digestibility. This study compared …

Biofortification of iron (Fe) in quinoa (Chenopodium quinoa) grains should have benefits for
human health and food security. However, effects of this approach on productivity, as well as …