In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations

Andre, C.M.; Evers, D.; Ziebel, J.; Guignard, C.; Hausman, J.F.; Bonierbale, M.; Felde, T. zum; Burgos, G. 2015. In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations. Journal of Agricultural and Food Chemistry. (USA). ISSN 0021-8561. 63(41):9012-9021.

The purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato.