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Tag Archives: β-carotene; Caco-2 cell; iron bioavailability; leafy vegetable; polyphenols

Presentation 21: Dark green leafy vegetables: Nutrient and total polyphenols contents, and estimation of iron bioavailability using the in vitro digestion/Caco-2 cell model

Dark green leafy vegetables (DGLV) are considered important sources of iron and vitamin A. However, iron concentration may not indicate bioavailability. The objectives of this study were to compare the nutrient content and iron bioavailability of five sweetpotato cultivars including three orange-fleshed types with other commonly consumed DGLV: cocoyam, corchorus, …

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