{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T21:04:01Z","timestamp":1779311041825,"version":"3.51.4"},"reference-count":25,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2020,12,12]],"date-time":"2020-12-12T00:00:00Z","timestamp":1607731200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004281","name":"Narodowe Centrum Nauki","doi-asserted-by":"publisher","award":["Grant OPUS No. 2011\/01\/B\/NZ9\/0013"],"award-info":[{"award-number":["Grant OPUS No. 2011\/01\/B\/NZ9\/0013"]}],"id":[{"id":"10.13039\/501100004281","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutritional intervention with diets supplemented with a 70% addition of gluten-free breads enriched with natural additives and organic compounds to the control diet AIN-93M lasted 40 days. After the intervention, the rats were euthanized, the organs were collected and their mineral content was measured. Chemical analysis of diets with the addition of fortified gluten-free breads showed significantly higher amounts of iron, zinc and copper in diets with the addition of fortified breads compared to diets with the addition of unenriched breads. The type of additives did not influence the amount of minerals in diets. It is necessary to conduct further research to explain the interactions of ingredients and the factors affecting the bioavailability of Fe, Cu and Zn from gluten-free breads in order to obtain a product with a high bioavailability of these ingredients.<\/jats:p>","DOI":"10.3390\/foods9121853","type":"journal-article","created":{"date-parts":[[2020,12,14]],"date-time":"2020-12-14T00:45:36Z","timestamp":1607906736000},"page":"1853","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2737-9682","authenticated-orcid":false,"given":"Anna","family":"Rogaska","sequence":"first","affiliation":[{"name":"Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3265-547X","authenticated-orcid":false,"given":"Julita","family":"Regu\u0142a","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Joanna","family":"Suliburska","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4399-7459","authenticated-orcid":false,"given":"Zbigniew","family":"Krejpcio","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1795","DOI":"10.1007\/s00217-016-2679-z","article-title":"Chestnut Flour Sourdough for Gluten-Free Bread Making","volume":"242","author":"Aguilar","year":"2016","journal-title":"Eur. 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