Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour

► Iron bioavailability was improved by inulin-type fructans in rats. ► This effect was more pronounced when the fructan source was yacon flour. ► Its consumption led to a more acidic pH and higher butyrate production in caecum. ► Changes in mucosal architecture and iron solubility may be involved in these effects.