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Bouillon fortified with a new iron compound could help reduce iron deficiency

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Iron fortification of food is a cost-effective method of preventing iron deficiency. But finding iron compounds that are easily absorbed by the intestine without compromising food quality is a major challenge. Now, studies from Chalmers University of Technology, ETH Zurich and Nestlé show that a brand-new iron compound, containing the iron uptake inhibitor phytate and the iron uptake enhancing corn protein hydrolysate, meets the criteria.

Source: Bouillon fortified with a new iron compound could help reduce iron deficiency

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Ralph Turchiano

I have a strong affinity for the sciences which led me to create my sites. My compulsion for the past decade has been reviewing literally every peer-reviewed research article. Which can easily be validated by following my posts. To me, science is where the real news is, as it will mold our destiny beyond that of politics or economics. 😉 Please feel free to e-mail: 161803p314159@gmail.com
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