Figure 3. Cell ferritin formations in response to intrinsic iron of SPH with different molecular weight. The iron concentration of all the samples is marked in the column. Values are mean±SEM (n=6). Bars with no letters in common are significantly different (P<0.05)


Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell

Ying Lv, Shuntang Guo, Elad Tako, Raymond P. Glahn

Journal of Food and Nutrition Research. 2014, 2(4), 162-166 doi:10.12691/jfnr-2-4-5