The bioavailability of iron fortified in whole grain parboiled rice

• Main Authors: Prom-u-thai C., Glahn R.P., Cheng Z., Fukai S., Rerkasem B., Huang L.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-50049089014&partnerID=40&md5=0b05c9b2d4cfed364c4bbded3af7d88d; http://cmuir.cmu.ac.th/handle/6653943832/393
• Institution: Chiang Mai University

The present study was to evaluate the bioavailability of iron (Fe) fortified in parboiled rice grain, expressed as Fe uptake by Caco-2 cells after in vitro digestion. The bioavailability of Fe-fortified in the rice grain was closely and positively correlated with increasing concentrations of Fe in t...