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. 2015 Sep 18;4(3):463–476. doi: 10.3390/foods4030463

Figure 2.

Figure 2

Ferritin formation per gram (adjusted for moisture content) of cream-fleshed sweet potato-based complementary food (CFSP ComFa) fortified with β-carotene, and β-carotene plus fructose, in comparison with orange-fleshed sweet potato-based food (OFSP ComFa). Ferritin formation was highest for Caco-2 cells exposed to OFSP ComFa; CFSP ComFa ferritin levels remained approximately 25% less than OFSP ComFa levels whether fortified with β-carotene alone, or β-carotene and fructose, and comparable to the CFSP ComFa ferritin concentration seen in Figure 1 (approximately 14 ng ferritin/mg protein). Plots are individual values that have been normalised to average blank ferritin levels (n = 6); short horizontal lines indicate the group mean. OFSP ComFa mean ferritin formation (labeled b) was significantly higher (p < 0.0001) than both other treatments (labeled a).