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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Detalles Bibliográficos
Autores principales: Sabatier, Magalie, Rytz, Andreas, Husny, Joeska, Dubascoux, Stéphane, Nicolas, Marine, Dave, Anant, Singh, Harjinder, Bodis, Mary, Glahn, Raymond P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551990/
https://www.ncbi.nlm.nih.gov/pubmed/32932834
http://dx.doi.org/10.3390/nu12092776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551990/
https://www.ncbi.nlm.nih.gov/pubmed/32932834
http://dx.doi.org/10.3390/nu12092776

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