Food research international (Ottawa, Ont.)DigestionDairy ProductsBiological AvailabilityCalciumDietary
Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?
Rozenn Le Foll, Frédéric Gaucheron, Corinne Marmonier, Clémence Penhoat, Thomas Croguennec, Didier Dupont
Published: 202610.1016/j.foodres.2025.118023
Abstract
Calcium deficiency is widespread worldwide. In western countries, the main source of dietary calcium are dairy products, although some plant foods can also contribute. This work aimed to determine the solubility and the bioaccessibility of calcium fr…
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