| Abstract
| - An in vitro digestion/Caco-2 model was used to compare iron bioavailability from 15 selected Fe-dense and normal genotypes of unpolished rice from the International Rice Research Institute. Ironuptake was determined using Caco-2 cell ferritin formation in response to exposure to a digest of thecooked rice. Iron bioavailabilities from all rice genotypes were ranked as a percent relative to a controlvariety (Nishiki). Iron concentration in the rice samples ranged from 14 to 39 μg/g. No correlationwas observed between Fe uptake and grain-Fe concentration. Furthermore, phytic acid levels werenot correlated with Fe bioavailability. Genotypes with low Fe bioavailability (Tong Lan Mo Mi, Zuchein,Heibao, and Xua Bue Nuo) were noticeably more brown to purple in color. The results suggest thatcertain unknown compounds related to rice grain color may be a major factor limiting Fe bioavailabilityfrom unpolished rice. Keywords: Iron; bioavailability; rice; in vitro digestion; Caco-2
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