User:JenOttawa/sandbox/page3
< User:JenOttawa | sandbox
Example of re-using the same reference in a text paragraph and in a table.
(pasted section of the Antioxidant Wikipedia article)
Adverse effects[edit]
Relatively strong reducing acids can have antinutrient effects by binding to dietary minerals such as iron and zinc in the gastrointestinal tract and preventing them from being absorbed.[1] Examples are oxalic acid, tannins and phytic acid, which are high in plant-based diets.[2] Calcium and iron deficiencies are not uncommon in diets in developing countries where less meat is eaten and there is high consumption of phytic acid from beans and unleavened whole grain bread.[3][4]
| Foods | Reducing acid present |
|---|---|
| Cocoa bean and chocolate, spinach, turnip and rhubarb[5][4] | Oxalic acid |
| Whole grains, maize, legumes[6] | Phytic acid |
| Tea, beans, cabbage[5][7] | Tannins |
- ^ Hurrell RF (September 2003). "Influence of vegetable protein sources on trace element and mineral bioavailability". The Journal of Nutrition. 133 (9): 2973S–7S. doi:10.1093/jn/133.9.2973S. PMID 12949395.
- ^ Hunt JR (September 2003). "Bioavailability of iron, zinc, and other trace minerals from vegetarian diets". The American Journal of Clinical Nutrition. 78 (3 Suppl): 633S–639S. doi:10.1093/ajcn/78.3.633S. PMID 12936958.
- ^ Gibson RS, Perlas L, Hotz C (May 2006). "Improving the bioavailability of nutrients in plant foods at the household level". The Proceedings of the Nutrition Society. 65 (2): 160–8. doi:10.1079/PNS2006489. PMID 16672077.
- ^ a b JenOttawa GR (2020). "Example of re-using a reference in a table and in paragraph". Jenny's example. 1 (1): 1–3.
- ^ a b Mosha TC, Gaga HE, Pace RD, Laswai HS, Mtebe K (June 1995). "Effect of blanching on the content of antinutritional factors in selected vegetables". Plant Foods for Human Nutrition. 47 (4): 361–7. doi:10.1007/BF01088275. PMID 8577655.
- ^ Sandberg AS (December 2002). "Bioavailability of minerals in legumes". The British Journal of Nutrition. 88 Suppl 3 (Suppl 3): S281–5. doi:10.1079/BJN/2002718. PMID 12498628.
- ^ Beecher GR (October 2003). "Overview of dietary flavonoids: nomenclature, occurrence and intake". The Journal of Nutrition. 133 (10): 3248S–3254S. doi:10.1093/jn/133.10.3248S. PMID 14519822.