Efficiency of (Linn.) and (Mill.) in Enhancing Iron Absorption: An and Approach.

(Linn.) and (Mill.) are the common herbs used for culinary purposes in daily life. The chlorophyll pigment in plants is being identified with various medicinal values, whereas iron is an essential micronutrient for the proper metabolism of the human body. The current research has been aimed at predicting the role of and in enhancing iron absorption an approach. and have been analyzed for their capability of being a source of chlorophyll and iron concentration. The extracts prepared from solvents like carbinol, petroleum ether, and water were subjected to the identification of phytoconstituents through gas chromatography-mass spectrometry analysis, and the identified compounds were subjected to studies against the iron-binding receptor, transferrin, to depict the binding affinity of the identified compounds. The carbinol extract was then put through analytical studies in Caco2 cell lines with a concentration of 500 µg/ml. Current research has shown that the leaves of and are an excellent source of chlorophyll and iron and has also suggested that these herbs efficiently enhance the absorption of iron in human intestinal cells.