Following Iron from Spinach Leaves to Intestinal Cells: 2D µXRF Imaging of Iron Bio‐/Fortified Spinach and Caco‐2 Iron Bioavailability Testing

Low absorption of food iron is the most common dietary micronutrient deficiency in the world. [1] The BMFTR‐funded project EiBiG (“Enhancing the health value of vegetables by increasing the bioavailable iron content”, funding ID: 031B1380B) was launched to raise plant iron content & bioavailability in vegetables like spinach and bell pepper. Iron bioavailability is studied via i. v. digestion/Caco‐2 models. [2,3] µXRF is used to analyze the spatial distribution of elements in iron bio‐/fortified baby‐leaf spinach, to explore iron absorption mechanisms.