Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant

A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO(4)) and ferric pyrophosphate (FePP). A simulated digestion coupled w...

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Detalhes bibliográficos
Publicado no:Nutrients
Main Authors: Sabatier, Magalie, Rytz, Andreas, Husny, Joeska, Dubascoux, Stéphane, Nicolas, Marine, Dave, Anant, Singh, Harjinder, Bodis, Mary, Glahn, Raymond P.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7551990/
https://ncbi.nlm.nih.gov/pubmed/32932834
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12092776
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