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Updated: Jan 11, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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饮食成分和加工对矿物质生物可访问性和生物可利用性的影响 铁生物强化豆中的矿物质

Asmita Aryal1, Alberta N A Aryee1

  • 1Department of Human Ecology (Food Science and Biotechnology Program), Delaware State University, Dover, DE 19901, USA.

Food research international (Ottawa, Ont.)
|November 11, 2025
PubMed
概括

通过沸或发酵加工豆会显著影响矿物质的生物可用性. 发酵增强了铁和的吸收,而沸提高了Fe生物强化中的,铜,硫和的吸收.

关键词:
在Caco-2细胞中.形成费里的过程.豆和豆,它们都是豆.总的饮食纤维总量总的醇含量 总的醇含量

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