In vitro digestion/Caco-2 cell culture model to determine optimal ascorbic acid to Fe ratio in rice cereal

The objectives were to determine if adding ascorbic acid (AA) to rice cereal enhanced iron availability, and if so, the best ratio of AA to Fe to maximize Fe availability, Also, we sought to determine whether mixing rice cereal with apple juice fortified with AA, compared to mixing it with water, would increase Fe availability. An in vitro digestion/cell culture model was used. Iron availability was increased at an AA:Fe molar ratio of 0.8:1 and maximal at 1.6:1. Mixing apple juice with rice cereal to approximate an AA:Fe ratio of 1.2:1 did not enhance Fe availability. Results indicate that factors in the apple juice offset any enhancement effects of AA on Fe availability.