ArticleCurrent developments in nutrition2026
Bioavailability of Ferric Pyrophosphate and Ferric Orthophosphate with/without Extrusion and/or Citric Acid and/or Trisodium Citrate in Rats and In Vitro INFOGEST Digestion and Caco-2 Cell Model.
Article in Current developments in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Bioavailability of Sodium Iron Ethylenediaminetetraacetate, Ferrous Fumarate, and Ferrous Sulfate in Corn Flour Using Different INFOGEST Digestion and Caco-2 Cell Model Methods.Current developments in nutrition · 2026Article
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9 authors.
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Abstract
Background: Iron absorption of fortified rice and/or extruded rice flour could be significantly increased with the addition of ferric pyrophosphate (FePP)/micronized FePP (μFePP)/ferric orthophosphate (FePO Objectives: To determine the iron bioavailability of rice and extruded rice flour fortified with the different formulations of FePP/μFePP/FePO Methods: In rat studies, Sprague-Dawley rats were randomly assigned iron-fortified rice diets using the prophylactic-preventative method. The iron bioavailability was determined by measuring the concentrations of hematological parameters and hepatic iron. In the cell-culture study, iron-fortified extruded rice flour was digested with the INFOGEST digestion method. The iron solubility was analyzed with inductively coupled plasma-optical emission spectrometry. The iron bioavailability was determined by measuring ferritin concentrations. Results: In rat study 1, hemoglobin and hepatic iron levels were significantly higher in the FePP and μFePP groups compared with the FePO Conclusions: The iron bioavailability of FePP and FePO
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