A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

In-vitro measurement has the advantage of rapid and convenient method screening iron bioavailability within range plant-based foods. It is important to do preliminary as it provides information which will be useful identify promising plant sources before moving human trials. A review on in-vitro methods bio-accessibility in foods including fruits, vegetables, cereals legumes entailed here. The focus effects inhibitors processing bioavailability. variation updates a recent INFOGEST used measure also discussed.