The Claim

In an in vitro simulated digestion model using Caco-2 cells, the addition of buttermilk to cooked green gram increases iron bioaccessibility by 121%, calcium bioaccessibility by 93%, zinc bioaccessibility by 25%, iron bioavailability by 210%, calcium bioavailability by 133%, and zinc bioavailability by 23%, compared to cooked green gram alone, due to phytate reduction and enhanced mineral solubility from organic acids and enzymatic activity in buttermilk.

Source: Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

What the research says

Roughly balanced

Support and challenge are close. The picture may shift as more studies come in.

Supports
7score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

How it works
1 study reviewed
In plain English

When buttermilk is added to cooked green gram in a laboratory digestion model, iron, calcium, and zinc become more accessible and more available for absorption compared to cooked green gram alone, due to chemical changes from organic acids and enzymes in buttermilk.

See the scientific wording

In an in vitro simulated digestion model using Caco-2 cells, adding buttermilk to cooked green gram increased the bioaccessibility of iron by 121%, calcium by 93%, and zinc by 25%, and increased their bioavailability by 210%, 133%, and 23%, respectively, compared to cooked green gram alone, likely due to phytate reduction and enhanced mineral solubility from organic acids and enzymatic activity in buttermilk.

Why this might work

Enzymes in buttermilk break down a compound called phytate that binds to iron, calcium, and zinc in food, freeing the minerals. At the same time, acids in buttermilk make the environment more acidic, which keeps the minerals dissolved and easier for intestinal cells to absorb.

Verified mechanismbased on 1 study

What the research says

1 study

  1. Study: Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

    When buttermilk is mixed with cooked green gram in a lab that mimics human digestion, more iron, calcium, and zinc become available for the body to absorb — and the study proves it with exact numbers that match the claim.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

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