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Zinc and Iron Absorption From Common Beans in Young Adult Women
Sponsor: University of California, Davis
Summary
Fifteen female study participants will be enrolled in a randomized crossover study to measure fractional and total zinc and iron absorption from four common bean (Phaseolus vulgaris) varieties with varying phytate and polyphenolic contents. Phytate, the storage form of phosphorus in plants, and polyphenols, which contribute to the varied colors of common beans, are natural components of the beans and can reduce zinc and iron bioavailability from these foods.
Key Details
Gender
FEMALE
Age Range
19 Years - 24 Years
Study Type
INTERVENTIONAL
Enrollment
15
Start Date
2024-05-01
Completion Date
2026-12-31
Last Updated
2026-02-20
Healthy Volunteers
Yes
Conditions
Interventions
SER 118
Bean High in Phytic Acid and High in Inhibitory Polyphenols
LMP 1001
Bean Low in Phytic Acid and High in Inhibitory Polyphenols
LPA 586
Bean Low in Phytic Acid and Low in Inhibitory Polyphenols
KAT B1
Bean High in Phytic Acid and Low in Inhibitory Polyphenols
Locations (1)
Department of Nutrition
Davis, California, United States