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

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<sub>4</sub>) and ferric pyrophosphate (FePP). A simulate...

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Bibliographic Details
Main Authors: Magalie Sabatier, Andreas Rytz, Joeska Husny, Stéphane Dubascoux, Marine Nicolas, Anant Dave, Harjinder Singh, Mary Bodis, Raymond P. Glahn
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Nutrients
Subjects:
iron‒casein complex
ferrous sulfate
micronized ferric pyrophosphate
solubility
dissociation
bioaccessibility
Online Access:https://www.mdpi.com/2072-6643/12/9/2776

Internet

https://www.mdpi.com/2072-6643/12/9/2776

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