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A comparison of iron availability from commercial iron preparations using an in vitro digestion/caco-2 cell culture model

✍ Scribed by Raymond P Glahn; Mark Rassier; Matthew I Goldman; Olivia A Lee; Jennifer Cha

Book ID: 108474133
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 298 KB
Volume: 11
Category: Article
ISSN: 0955-2863
DOI: 10.1016/s0955-2863(99)00078-9

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## Abstract A three‐tier Caco‐2 cell system was developed to assess simultaneously iron dialysability, uptake and transport across the Caco‐2 monolayer from an __in vitro__ digested food matrix. The effect of lactate (0–200 mmol L^−1^) on iron absorption from rye bread subjected to simulated peptic