Innovative Forms of Iron as Essential Trace Element in Dairy Fortification

This article introduces a new method for fortification of dairy products. It is based on a synthesis of biologically active complexes of ascorbic acid, trace iron, and such essential amino acids as lysine, phenylalanine, isoleucine, tryptophan, methionine, valine, and threonine. The computer modeling of the complex structure made it possible to define the optimal interaction parameters of the formulation components. The complex of ascorbic acid, iron, and tryptophan demonstrated the most potent antioxidant activity.