Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells

Figure 2 Pea ferritin iron bioavailabilityin the presence and absence of ascorbic acid and phytic acid. Bars represent mean and SD of ferritin formed in caco 2 cells. Control (saline), FeSO₄ (78 μg iron) and pea ferritin (78 μg iron in 0.24 mg protein) in the absence or presence of ascorbic acid (1:5 ratio) and pea ferritin in presence of phytic acid (1:1 ratio). Bar that do not share common alphabets differ significantly (P < 0.004).