Nathalie Scheers
Photographer: Johan Bodell/Chalmers University of Technology
“When we compared the rate of iron uptake with the new compound against that of ferrous sulfate, we could see that the iron was well taken up by the intestinal cells exposed to all the different varieties of fortified bouillon. Ferrous sulfate is very readily absorbed, but is unsuitable in food because of its high reactivity,” says Nathalie Scheers, Associate Professor of Molecular Metal Nutrition, who has led the development of the co-culture cell model for studying iron uptake and regulation. Nathalie Scheers' research area is molecular nutrition, with a focus on cellular mechanisms involved in, or caused by, the uptake of nutrients into intestinal cells. The mechanisms for uptake of metals such as iron is also an important part of her research.
