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Iron uptake by Caco-2 cells from a Brazilian natural plant extract loaded into chitosan/pectin nano- and micro-particles

Published online by Cambridge University Press:  24 May 2018

V.B.V. Maciel
Affiliation:
Faculty of Animal Science and Food Engineering, University of São Paulo, 13635900 São Paulo, Brazil School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
C.M.P. Yoshida
Affiliation:
Department of Exact and Earth Science, Federal University of São Paulo, 09913030 São Paulo, Brazil
C. Boesch
Affiliation:
School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
F.M. Goycoolea
Affiliation:
School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
R.A. Carvalho
Affiliation:
Faculty of Animal Science and Food Engineering, University of São Paulo, 13635900 São Paulo, Brazil
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Abstract

Figure 0

Table 1. Iron association efficiency and Caco-2 cell iron uptake from particles, OPN extract and FeSO4 solution.