The bioavailability of iron fortified in whole grain parboiled rice

• Main Authors: Chanakan Prom-u-thai, Raymond P. Glahn, Zhiqiang Cheng, Shu Fukai, Benjavan Rerkasem, Longbin Huang
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Chemistry; Medicine
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=50049089014&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48801
• 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...