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Updated: Jan 15, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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Development and characterization of a walnut protein hydrolysate-Fe-vitamin C complex: Enhancing iron bioavailability

Sibao Zhao1, Wenzhen Qiu1, Yang Sun1

  • 1State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, School of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, China.

Food Chemistry
|October 14, 2025
PubMed

Keywords:
Caco-2 cellIronPhytic acidVitamin CWalnut protein hydrolysate

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