The effect of iron absorption in ferrous gluconate form from enriched rice flour using an <i>in vitro</i> digestion model and a Caco-2 cell model-Reference-Cited by-同舟云学术

The effect of iron absorption in ferrous gluconate form from enriched rice flour using an in vitro digestion model and a Caco-2 cell model

Published:2024 Issue:17 Volume:15 Page:8788-8796
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lin Jing¹²^ORCID,Liu Caiyu¹²,Bai Ru³⁴,Zhang Chi¹^ORCID,Pang Jinzhu⁴,Liu Zhengdong⁴⁵,Ye Xingwang⁴⁵,Chen Shuangshuang⁴⁵,Liu Xinqi¹,Li He¹^ORCID,Hu Sumei²^ORCID

Affiliation:

1. China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China

2. Shenzhen Key Laboratory of Metabolic Health, Center for Energy Metabolism and Reproduction, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, People's Republic of China

3. Bellamy's Organic Food Trading (Shanghai) Co., Ltd, China

4. Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Beijing, China

5. Yashili International Group Co., Ltd, Guangzhou, China

Abstract

The iron absorption rate of ferrous gluconate was higher than that of ferrous fumarate in rice flour.

Funder

National Natural Science Foundation of China

Beijing Technology and Business University

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO01441C

Reference42 articles.

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2. Importance of Dietary Sources of Iron in Infants and Toddlers: Lessons from the FITS Study

3. Nutrition of Normal Infants

4. Phytic Acid Degradation as a Means of Improving Iron Absorption