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Basalingappa, JSS Academy of Higher Education and Research, India Fatemeh Zare, North Dakota State University, United States Vijendra Kumar Nanjundaswamy, Central Food Technological Research Institute (CSIR), India Syaripah Zaimah Syed Jaapar, Polytechnic Tun Syed Nasir Syed Ismail, Malaysia Yuandani, University of North Sumatra, Indonesia Updates Copyright 2024 Ayustaningwarno, Anjani, Ayu and Fogliano

Variation in active compound content between batches, influenced by plant genetics, harvest season, geographic origin, drying conditions, and extraction methods, reduces experimental reproducibility and weakens confidence in preclinical findings

One reason is because non-heme iron from vegetarian sources, such as legumes and leafy greens, has poor bioavailability (Aspuru 2011)

However, this dosing is from animal studies and has not been validated for human use