Interactions of Natural Flavones with Iron Are Affected by 7- O-Glycosylation, but Not by Additional 6″- O- Acylation
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In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-O-glycosylation and additional 6″-O-acetylation or 6″-O-malo... ...
