02464naa a2200373 a 450000100080000000500110000800800410001902400510006010000230011124501730013426000090030752013670031665000140168365000130169765000150171065000090172565000210173465000170175565000220177265000140179465000120180865000100182065000160183065000120184665300250185870000200188370000210190370000170192470000200194170000260196170000260198770000220201377300550203521609462024-06-14       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jcs.2023.1038402DOI1 aTHEODORO, J. M. V.  aConventional and germinated pearl millet flour (Pennisetum glaucum (L.) R. Br.) improves iron metabolism and antioxidant capacity in wistar rats.h[electronic resource]  c2024  aThe study evaluated the effect of the consumption of pearl millet whole grain pre-cooked conventional, germinated and extruded flours on iron metabolism and antioxidant capacity in rats. The animals received ironfree standard diet (SD iron-free) for 28 days and subsequently, were separated into 4 groups: ferrous sulfate (SD + FS), conventional millet flour (SD + CM), germinated millet flour (SD + GM), and extruded millet flour (SD + EM), for 21 days. The SD iron free group presented increased ferroportin, hephaestin and ferritin gene expression and MDA concentration compared to the SD + FS group. The SD + GM group increased DcytB, ferroportin and hephaestin gene expression. The SD + EM group increased the concentration of transferrin compared to the SD + FS group and serum iron, compared to the other groups, while reducing the liver’s total antioxidant capacity (TAC). The SD + CM group increased ferritin expression. All test groups increased the gene expression of DMT1 and hephaestin, as well as serum iron and reduced transferrin, Nrf2 and TNF gene expression, and MDA, NO, SOD and CAT levels in relation to the SD + FS group. In view of this, millet provides promising bioavailability of iron. Besides, germination stands out for improving iron metabolism in relation to extrusion and is similar to conventional millet in antioxidant capacity.  aExtrusion  aFerritin  aHemoglobin  aIron  aOxidative stress  aAntioxidante  aConsumo Alimentar  aExtrusão  aFarinha  aFerro  aHemoglobina  aMilheto  aIron bioavailability1 aSILVA, B. P. DA1 aTOLEDO, R. C. L.1 aGANCIERI, M.1 aPRADO, P. V. C.1 aCARVALHO, I. M. M. DE1 aCARVALHO, C. W. P. de1 aMARTINO, H. S. D.  tJournal of Cereal Sciencegv. 116, e 103840, 2024.