{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:24:35Z","timestamp":1787585075742,"version":"build-2736575974"},"reference-count":125,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,4,7]],"date-time":"2021-04-07T00:00:00Z","timestamp":1617753600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005857","name":"Uniwersytet Przyrodniczy w Poznaniu","doi-asserted-by":"publisher","award":["506.751.03.00"],"award-info":[{"award-number":["506.751.03.00"]}],"id":[{"id":"10.13039\/501100005857","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Active women or women of reproductive age (15\u201349 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people\u2019s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.<\/jats:p>","DOI":"10.3390\/molecules26082121","type":"journal-article","created":{"date-parts":[[2021,4,7]],"date-time":"2021-04-07T11:31:59Z","timestamp":1617795119000},"page":"2121","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women\u2014A Review"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8114-1849","authenticated-orcid":false,"given":"Yolanda Victoria","family":"Rajagukguk","sequence":"first","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1749-8592","authenticated-orcid":false,"given":"Marcellus","family":"Arnold","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0744-9033","authenticated-orcid":false,"given":"Anna","family":"Gramza-Micha\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,7]]},"reference":[{"key":"ref_1","unstructured":"WHO (2015). 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