{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T09:44:07Z","timestamp":1772790247460,"version":"3.50.1"},"reference-count":50,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2020,11,21]],"date-time":"2020-11-21T00:00:00Z","timestamp":1605916800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100006182","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa e Inova\u00e7\u00e3o do Esp\u00edrito Santo","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006182","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Germination promotes changes in the composition of seeds by providing potential nutritional and health benefits compared with unsprouted seeds. This study investigated the influence of germination on the bioaccessibility and bioavailability of calcium in brown flaxseed (BF) and golden flaxseed (GF).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Germination did not influence the calcium levels of BF or GF, but the sprouted GF (SGF, 265.6 \u00b1\u200912.9 mg) presented higher levels of calcium than the sprouted BF (SBF, 211.6 \u00b1\u20093.20\u2009mg). Tannin levels were similar among the groups (GF = 79.97\u2009\u00b1\u20093.49\u2009mg; SGF = 78.81\u2009\u00b1\u20090.77\u2009mg; BF = 81.82\u2009\u00b1\u20092.61\u2009mg; SBF = 79.24\u2009\u00b1\u20094.58\u2009mg), whereas phytate and oxalate levels decreased after germination. Germination reduced the phytate:calcium and oxalate:calcium molar ratios. In the <jats:italic>in vitro<\/jats:italic> study, germination increased calcium bioaccessibility (GF = 35.60\u2009mg <jats:italic>versus<\/jats:italic> SGF = 41.45\u2009mg; BF = 31.01\u2009mg <jats:italic>versus<\/jats:italic> SBF = 38.84\u2009mg). In the <jats:italic>in vivo<\/jats:italic> study, all groups present similar levels of urinary calcium (GF = 1.04\u2009mg <jats:italic>versus<\/jats:italic> SGF = 2.06\u2009mg; BF = 1.68\u2009mg <jats:italic>versus<\/jats:italic> SBF = 1.35\u2009mg) and fecal calcium (GF = 5.06\u2009mg <jats:italic>versus<\/jats:italic> SGF = 6.14\u2009mg; BF = 6.47\u2009mg <jats:italic>versus<\/jats:italic> SBF = 8.40\u2009mg). The calcium balance\/day of the SBF group (37.97\u2009mg) was smaller than the control group (47.22\u2009mg). The germination maintained the plasma levels of calcium, phosphorus, creatinine, and alkaline phosphatase similar among the groups. No changes were observed in morphology and calcium levels of animal femurs.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The germination reduced the antinutritional factor in both flaxseed varieties. Although there was an improvement in the <jats:italic>in vitro<\/jats:italic> bioaccessibility of calcium, the germination did not increase calcium absorption and balance in the animals, which may be due to the interaction with other compounds in the organism. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10908","type":"journal-article","created":{"date-parts":[[2020,11,2]],"date-time":"2020-11-02T07:47:06Z","timestamp":1604303226000},"page":"2788-2798","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Bioaccessibility and bioavailability of calcium in sprouted brown and golden flaxseed"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6625-9486","authenticated-orcid":false,"given":"Alexandre","family":"Vinco Pimenta","sequence":"first","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5129-573X","authenticated-orcid":false,"given":"Tha\u00edsa","family":"Agrizzi Verediano","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7539-3799","authenticated-orcid":false,"given":"Joel Camilo","family":"Souza Carneiro","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"},{"name":"Department of Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4967-9937","authenticated-orcid":false,"given":"Neuza Maria","family":"Brunoro Costa","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"},{"name":"Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2393-6384","authenticated-orcid":false,"given":"Andr\u00e9 Gustavo","family":"Vasconcelos Costa","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"},{"name":"Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences Universidade Federal do Esp\u00edrito Santo  Alegre Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,11,21]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"249","article-title":"The effect of germination time on moisture, total fat content and fatty acid composition of flaxseed (Linum usitatissimum L.) sprouts","volume":"40","author":"Kanmaz E\u00d6","year":"2015","journal-title":"GIDA\/The Journal of Food"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jplph.2015.12.011"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1469-8137.2010.03249.x"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2016.11.010"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2011.04.008"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0377-8401(00)00128-0"},{"key":"e_1_2_9_8_1","unstructured":"US Department of Agriculture.Seeds Flaxseed. 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