Effect of spices (garlic and onion) on the bioaccessibility of iron from leaves.

The aim of this study was to investigate the effect of garlic and onion, two spices rich in sulfur compounds, on the bioaccessibility of iron from leaves. We first quantified anti-nutritional factors in various cooked mixtures of leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method.