Figure 4. Cell ferritin formation in response to extrinsic iron added in SPH with different molecular weight. The final iron concentration of all the samples is 6.3 mg/L. 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