A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

Sulaiman, N and Givens, D. I and Anitha, S (2021) A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods. Frontiers in Sustainable Food Systems (TSI), 5 (727533). ISSN 2571-581X

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Abstract

In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify promising plant sources of iron before moving to human trials. A review on in-vitro methods of bio-accessibility and bioavailability of iron in plant-based foods including fruits, vegetables, cereals and legumes is entailed here. The review will focus on in-vitro methods of iron bioavailability in plant-based foods and the effects of inhibitors and processing on the iron bioavailability. The variation of the methods and updates on a recent INFOGEST method used to measure the bioavailability of iron in plant-based foods will also be discussed.

Item Type:	Article
Divisions:	Strategic Marketing and Communication
CRP:	UNSPECIFIED
Uncontrolled Keywords:	In-vitro, iron, bioavailability, bio-accessibility, INFOGEST
Subjects:	Others > Food and Nutrition
Depositing User:	Mr Ramesh MNR
Date Deposited:	15 Jun 2022 08:41
Last Modified:	12 Jul 2022 13:20
URI:	http://oar.icrisat.org/id/eprint/11998
Official URL:	https://doi.org/10.3389/fsufs.2021.727533
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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