Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?

Article ID	Journal	Published Year	Pages	File Type
4562323	Food Research International	2009	8 Pages	PDF

Abstract

A significantly negative FeÂ ÃÂ Zn interaction in relation to Zn retention and uptake was observed in fruit beverages. This should be taken into account in the formulation of such beverages, where the supplementing of both of these mineral elements is common practice.

Keywords

In vitro bioavailability Iron Caco-2 cells Simulated gastrointestinal digestion Milk Zinc Fruit beverages Caseinophosphopeptides

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

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Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?

Authors

MarÃa José GarcÃa-Nebot, Amparo AlegrÃa, Reyes Barberá, Gonzalo Clemente, Fernando Romero,