Composition comprising iron-containing green plant material concentrate in combination with compounds sensitive to oxidation or ironintolerant microorganisms

Abstract

A composition comprising an added iron source and at least one compound sensitive to oxidation and / or at least one iron-intolerant microorganism is disclosed. The at least one compound sensitive to oxidation is selected from fats, vitamins, polyphenols and mixtures thereof and the at least one iron-intolerant microorganism is probiotic bacteria. The added iron source is an iron-containing green plant material concentrate which comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate.

Description

[0001]COMPOSITION COMPRISING IRON-CONTAINING GREEN PLANT MATERIALCONCENTRATE IN COMBINATION WITH COMPOUNDS SENSITIVE TO OXIDATION OR IRON-INTOLERANT MICROORGANISMS TECHNICAL FIELD The present invention relates generally to the field of plant-based iron fortificant. Thepresent invention relates to composition comprising at least one compound sensitive tooxidation and an added iron source, wherein the added iron source is an iron-containing greenplant material concentrate. Such an iron-containing green plant material concentrate issubstantial source of iron and advantageously does not cause significant oxidation of sensitivecompounds such as fats, vitamins and / or polyphenols.BACKGROUND OF THE INVENTION According to WHO, iron deficiency is the most common nutritional deficiency worldwide. Nearly 30% of the world’s population is anaemic, half of which due to iron deficiency (Gupta et al., 2020). However, iron fortification is not straightforward, and requires consideration in selecting the right source and mixing procedures to avoid sensory problems, such as metallic taste and discoloration. Commercially available solutions mainly correspond to inorganic iron salts. Theseinorganic solutions entail many drawbacks. First, they are not natural as they are achieved through chemical reactions / extracted from mines. Moreover, iron salts have lower consumer acceptance compared to real food ingredients delivering the same micronutrients. The high reactivity of these iron salts causes off-flavor and off-taste development when added to food matrices. In particular, off-flavour development is related to the catalysing effect of irontowards lipid oxidation (Rodriguez-Amaya & Shahidi, 2021). Iron catalyses oxidative processesby forming and decomposing lipid hydroperoxides (ROOH) into highly reactive peroxyl (ROO•) and alkoxyl (RO•) radicals. This rapid regeneration of free radicals leads to a faster development of odorous secondary oxidation products. Iron can trigger the oxidation of other type of molecules, such as polyphenol andvitamins (e.g., vitamin A and C) (Shen et al., 2021).In addition, it has been observed that a number of iron compounds, when used tofortify a composition containing probiotic bacteria, have a deleterious effect on the viability of the probiotic bacteria (cf. WO2016 / 198528 A1 and WO2018 / 087208 A1). In most cases, the benefits of probiotic bacteria are obtained only when the bacteria are alive at the time of consumption. Thus, in order to compensate for the loss ofviable probiotic bacteria and to ensure that appropriate amounts of such live bacteria aredelivered to the consumer, the probiotic bacteria are usually over-dosed in the product. This solution is however not fully satisfying, because overdosing is very costly and generates waste. Hence, iron fortification appears challenging in presence of compounds sensitive tooxidation such as fats, polyphenols and vitamins or in presence of probiotic bacteria. Indeed,traditional added iron sources facilitate the oxidation of these compounds and / or negativelyimpact the viability of the probiotic bacteria.Hence, it is desirable to provide compositions comprising substantial amounts of anadded iron source in conjunction with at least one compound sensitive to oxidation selectedfrom fats, vitamins and polyphenols, in which oxidation of the sensitive compounds by iron isminimized or delayed.It is also desirable to provide compositions comprising substantial amounts of anadded iron source in conjunction with at least one iron-intolerant microorganism which is aprobiotic bacteria, in which the viability of the probiotic bacteria is not compromised by thepresence of the added iron source. It may also be desirable that the added iron source isnatural, is suitable for vegetarian / vegan diet, has limited content of antinutritional factors decreasing or preventing iron absorption, has satisfactory bioaccessibility properties and / or has good sensory properties, in particular limited metallic off-taste. Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field. SUMMARY OF THE INVENTION The object of the present invention is to improve the state of the art, and in particularto provide a composition, an ingredient, methods and composition for uses that overcomethe problems of the prior art and addresses the needs described above, or at least to provide a useful alternative. The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.Accordingly, a first aspect of the invention proposes a composition comprising anadded iron source and at least one compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixtures thereof and / or at least one iron-intolerant microorganism which is probiotic bacteria, wherein the added iron source is an iron-containing green plantmaterial concentrate which comprises at least 500 ppm iron by dry weight of iron-containinggreen plant material concentrate, and wherein the at least one compound sensitive to oxidation does not come from the iron-containing green plant material concentrate. In an embodiment, the composition has a molar ratio of iron to oxalic acid of at least 0.3 and / or a molar ratio of iron to phytic acid of at least 5. In an embodiment, the iron-containing green plant concentrate is obtainable or obtained by the process comprising the steps of: a) suspending a green plant material in an aqueous liquid to form a green plant material suspension, b) blending the green plant material suspension to disrupt the plant cells within the green plant material suspension thereby releasing their intracellular material and resulting in a green plant material slurry, c) applying a physical mean on the green plant material slurry to separate and obtain an iron-containing green plant material concentrate, d) optionally, drying the iron-containing green plant material concentrate. In an embodiment, the iron-containing green plant material concentrate and / or thegreen plant material comes from herb and / or duckweed. In an embodiment, the herb isselected from the group consisting of parsley, coriander, mint, thyme, lemon balm, nettle, sage, oregano, rosemary, basil, dill, chervil, savory or a mixture thereof. In an embodiment, the step c) is performed through filtration and / or centrifugationand / or decantation and / or heat treatment. In a further embodiment, the step c) of applying a physical mean is performed through the steps of: c1) filtering the green plant material slurry to obtain a permeate, c2) optionally, heat-treating the permeate, c3) centrifugating or decanting the permeate to obtain an iron-containing green plant material concentrate, c4) optionally, heat-treating the concentrate.In an embodiment, an acid is further added to the green plant material suspensionbefore step b). In a further embodiment, the acid is selected from the list consisting ofhydrochloric acid, citric acid, malic acid, ascorbic acid, lactic acid or a mixture thereof. In an embodiment, the iron concentration by weight percent is at least 2 times higher,preferably 2 to 10 times higher in the iron-containing green plant material concentrateobtained in step c) or c3) than in the green plant material of step a). In an embodiment, the composition is selected from the group consisting of foodcomposition, beverage composition, dietary supplement, nutritional composition, complete nutritional composition, incomplete nutritional composition, pharmaceuticals, oral nutritional supplement, medical food, nutraceuticals, beverages, powdered nutritional product to be reconstituted in water or milk before consumption, food additive, food for special medical purpose (FSMP), medicaments, petfood, feed, cosmetic composition and combinations thereof. In an embodiment, the added iron source is present in an amount such as to provideat least 0.5mg, preferably 0.5 to 50 mg of iron per serving of composition, in particular per 100g of composition. In an embodiment, the vitamin A is present in the composition in an amount of 2.4mgto 800mg / 100g of composition; and / or the vitamin C is present in the composition in anamount of 120 mg to 83000 mg / 100g of composition; and / or, the vitamin E is present in anamount of 20mg to 15000 mg / 100g; and / or, the flavonols are present in the composition inan amount of 500 to 5000 mg per 100g of composition; and / or, the unsaturated fatty acids(UFAs) are present in the composition in an amount of 25 to 80g per 100g of composition.In an embodiment, the fats are provided as an oil, preferably an oil selected from thelist consisting of vegetable oil, fish oil, microalgae oil, microbial oil and mixture thereof. In an embodiment, the fats contain or are UFAs, preferably polyunsaturated fatty acids(PUFAs), more preferably long chain polyunsaturated fatty acids (LC-PUFAs). A second aspect of the invention proposes an ingredient comprising an added iron source and at least one compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixtures thereof and / or at least one iron-intolerant microorganism which is probiotic bacteria for use in fortification of a composition, wherein the added iron source isan iron-containing green plant material concentrate which comprises at least 500 ppm iron bydry weight of iron-containing green plant material concentrate, and wherein the at least one compound sensitive to oxidation does not come from the iron-containing green plant material concentrate. Athird aspect of the invention proposes a method for reducing and / or delaying theoxidation of at least one compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixtures thereof in a composition comprising an added iron source, wherein an iron-containing green plant material concentrate is used as the added iron source, whereinthe iron-containing green plant material concentrate comprises at least 500 ppm iron by dryweight of iron-containing green plant material concentrate. Afourth aspect of the invention proposes a composition according to the first aspectof the invention, for use in the prevention, amelioration or treatment of malnutrition, metabolic diseases, neuro-degenerative diseases, iron deficiency in an individual. Afifth aspect of the invention proposes a composition according to the first aspect ofthe invention, for use in the promotion of the development of the nervous system and / or of the retina, in the promotion and / or improvement of the mental performance, behavioural and visual functions of an infant or a child, for strengthening immunity, including the development of gut microflora, and / or for reducing the risk of the development of overweight, obesity and insulin resistance. Asixth aspect of the invention proposes a method for reducing or preventing the lossof probiotic bacteria during reconstitution of a composition in powder form comprising at least one probiotic bacteria and an added iron source, wherein an iron-containing green plantmaterial concentrate is used as the added iron source, wherein the iron-containing green plantmaterial concentrate comprises at least 500 ppm iron by dry weight of iron-containing greenplant material concentrate and wherein the iron-containing green plant material concentrate is in powder form. Aseventh aspect of the invention proposes a method for reducing or preventing theloss of probiotic bacteria over the shelf life in a composition comprising at least one probiotic bacteria and an added iron source, wherein an iron-containing green plant material concentrate is used as the added iron source, wherein the iron-containing green plant materialconcentrate comprises at least 500 ppm iron by dry weight of iron-containing green plantmaterial concentrate. The iron-containing green plant material concentrate as disclosed herein hassubstantial amount of bioactive compounds and / or micronutrients, including significantamount of iron. Interestingly, despite its significant iron content, it has been observed thatthis concentrate can be utilized alongside compounds that are prone to oxidation, whileeffectively limiting, or delaying their oxidation. Likewise, despite its significant iron content, itis believed that this concentrate can be utilized alongside iron-intolerant microorganisms, inparticular probiotic bacteria, while effectively reducing or preventing their loss over shelf lifeor upon reconstitution. This characteristic opens up the possibility of iron fortification in thepresence of oxidation-sensitive compounds like fats, vitamins, and / or polyphenols and / or inthe presence of probiotic bacteria. The iron-containing green plant material concentrate possesses other advantages,such as it is from a natural source, is suitable for vegetarian / vegan diet, has good sensoryproperties, has very limited metallic off taste, is a significant source of iron and has satisfactoryiron bioaccessibility properties. These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the iron concentration (based on DW) of dry peppermint A, dry nettle,dry thyme A and B and their corresponding iron-containing green plant material concentratesobtained according to the method of example 1. It also shows the iron concentration of fourcommercial plant extracts. Figure 2 shows the molar ratio between iron and oxalic acid molar concentrations indry peppermint A and dry nettle powders and iron-containing peppermint A and nettle concentrates obtained according to the method of example 1. Figure 3 shows the molar ratio between iron and phytic acid molar concentrations indry peppermint A and B, nettle, and thyme A powders and iron-containing concentrates obtained from them according to the method of example 1.Figure 4 shows the iron bioaccessibility of iron pyrophosphate, iron-containingpeppermint concentrates prepared with water according to the concentration process of example 1 or prepared in presence of acid (i.e. citric acid or hydrochloric acid or malic acid or ascorbic acid) according to the concentration process of example 2 from dry peppermint B. Figure 5 shows the iron bioaccessibility of iron-containing nettle concentratesprepared with water (according to example 1) or water in presence of respectively citric acid, and hydrochloric acid (according to example 2). Figure 6 shows the absolute amount of bioaccessible iron contained in dry peppermintB, and iron-containing peppermint concentrates prepared with water according to theconcentration process of example 1 or water in presence of respectively citric acid, hydrochloric acid, malic acid and ascorbic acid according to the concentration process of example 2, from dry peppermint B. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. Figure 7 shows the absolute amount of bioaccessible iron contained in dry nettle, andiron-containing nettle concentrates prepared with water according to the concentrationmethod of example 1 or water in presence of respectively citric acid and hydrochloric acid according the method to example 2. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. Figure 8 shows the iron bioaccessibility of iron-containing thyme concentratesprepared with water (according to example 1) from dry thyme B, and iron-containing thyme concentrates prepared with water in presence of respectively citric acid and hydrochloric acid (according to example 2) from dry thyme B. The values represent the average between duplicate independent samples and error bars represent the standard deviation. Figure 9 shows the absolute amount of bioaccessible iron contained in dry thyme B,iron-containing thyme concentrates prepared with water (according to example 1) from dry thyme B, and iron-containing thyme concentrates prepared with water in presence of respectively citric acid and hydrochloric acid (according to example 2) from dry thyme B. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. The values represent the average between duplicate independent samples and error bars represent the standard deviation. By “dry thyme B” in figure 9, it is understood the together of leaves and stems of the dry thyme plant B that were ground into powders before being further processed into the concentration process of example 1 or example 2.Figure 10 shows the induction period (h) of samples of rapeseed oil in water emulsions(40% rapeseed oil in water) alone, with ferrous sulfate (FeSO4), with ferric pyrophosphate(FePP), with thyme concentrate B, with thyme B acidic (HCl) concentrate. The values representthe average between duplicate independent samples and error bars represent the standard deviation. Figure 11 shows the total phenolics content (mg gallic acid equivalent / g DW) in in dryB and dry nettle and iron-containing concentrates obtained from respectively said B and dry nettle to the method of example 1. The values the between and error bars the standard deviation. 11, it is understood the of leaves and stems of the that were into before further into the concentration of example 1. For 11, the DETAILED DESCRIPTION OF THE INVENTION As used herein, the words “comprise”, “comprising” and the like are to be construedin an inclusive sense, that is to say, in the sense of “including, but not limited to”, as opposedto an exclusive or exhaustive sense. Likewise, the terms “include,” “including” and “or” shouldall be construed to be inclusive, unless such a construction is clearly prohibited from thecontext. Nevertheless, the compositions disclosed herein may lack any element that is notspecifically disclosed herein. Thus, a disclosure of an embodiment using the term “comprising”includes a disclosure of embodiments “consisting essentially of” and “consisting of” the components identified. All numerical ranges should be understood to include each integer, whole or fractions,within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth. All percentages expressed herein are by weight of the total weight of the composition unless expressed otherwise. As used herein, “about,” “approximately” and “substantially” are understood to refer to numbers in a range of numerals, for example the range of -10% to +10% of the referenced number, preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, most preferably -0.1% to +0.1% of the referenced number. As used herein, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “a compound sensitive to oxidation” or “the compound sensitive to oxidation” includes one compound sensitive tooxidation but also two or more compounds sensitive to oxidation.Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable. Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. As used herein, the term “and / or” used in the context of “X and / or Y” should be interpreted as “X,” or “Y,” or “X and Y.”. Similarly, “at least one of X or Y” should be interpreted as “X,” or “Y,” or “both X and Y.”. For example, “dried leaves and / or fresh leaves” means “dried leaves,” or “fresh leaves,” or “both dried leaves and fresh leaves.”. As used herein, the terms “example” and “such as,” particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term “example” ,“such as” and “e.g.” includes a disclosure of embodiments where the terms are exclusive and / or comprehensive. As used herein, “associated with” and “linked with” mean occurring concurrently,preferably means caused by the same underlying disease or condition, and most preferably means that one of the identified diseases or conditions is caused by the other identified condition or disease. As used herein, the terms “treat” and "treatment" mean to administer a composition as disclosed herein to a subject having a condition in order to lessen, reduce or improve at least one symptom associated with the condition and / or to slow down, reduce or block the progression of the condition. The terms “treatment” and “treat” include both prophylactic or preventive treatment (that prevent and / or slow the development or progression of a targeted pathologic condition or disorder) and curative, therapeutic or disease-modifying treatment, including therapeutic measures that cure, slow down, lessen symptoms of, and / or halt progression of a diagnosed pathologic condition or disorder; and treatment of patients at risk of contracting a disease or suspected to have contracted a disease, as well as patients who are ill or have been diagnosed as suffering from a disease or medical condition. The terms “treatment” and “treat” do not necessarily imply that a subject is treated until total recovery. The terms “treatment” and “treat” also refer to the maintenance and / or promotion of health in an individual not suffering from a disease but who may be susceptible to the development of an unhealthy condition. The terms “treatment” and “treat” are also intended to include the potentiation or otherwise enhancement of one or more primary prophylactic or therapeutic measures. As non-limiting examples, a treatment can be performed by a patient, a caregiver, a doctor, a nurse, or another healthcare professional. Both human and veterinary treatments are within the scope of the present disclosure. As used herein, the terms "prevent and “prevention” mean to administer a composition as disclosed herein to a subject is not showing any symptoms of the condition to reduce or prevent development of at least one symptom associated with the condition. Furthermore, “prevention” includes reduction of risk, incidence and / or severity of a condition or disorder. As used herein, an “effective amount” is an amount that treats or prevents a deficiency, treats or prevents a disease or medical condition in an individual, or, more generally, reduces symptoms, manages progression of the disease, or provides a nutritional,physiological, or medical benefit to the individual. Preferably, such an "effective amount" isa packaged dose or unit as obtained as described herein. As used herein, the term “animal” includes, but is not limited to, mammals, which includes but is not limited to rodents; aquatic mammals; domestic animals such as dogs, cats and other pets; farm animals such as sheep, pigs, cows and horses; and humans. Where “animal,” “mammal” or a plural thereof is used, these terms also apply to any animal that is capable of the effect exhibited or intended to be exhibited by the context of the passage, e.g., an animal benefitting from iron fortification. While the term “individual” or “subject” is often used herein to refer to a human, the present disclosure is not so limited. Accordingly, the term “individual” or “subject” refers to any animal, mammal or human that can benefit from the methods and compositions disclosed herein. As used herein, the term “pet” means any animal which could benefit from or enjoy the compositions provided by the present disclosure. For example, the pet can be an avian, bovine, canine, equine, feline, hircine, lupine, murine, ovine, or porcine animal, but the pet can be any suitable animal. The term “companion animal” means a dog or a cat.As used herein, a "subject" or “individual” is a mammal, preferably a human. The term“elderly” in the context of a human means an age from birth of at least 60 years, preferably above 63 years, more preferably above 65 years, and most preferably above 70 years. Theterm “older adult” in the context of a human means an age from birth of at least 45 years,preferably above 50 years, more preferably above 55 years, and includes elderly individuals. The term “older adult” in the context of a human means an age from birth of at least 45 years, preferably above 50 years, more preferably above 55 years, and includes elderly individuals. The term “infant” means a child between birth and 12 months of age. The terms “young child” refer to a child between 12 months and 5 years of age, preferably between 12 months and 3 years of age. As used herein, the term “green plant material” refers to plant materials that comprise chlorophylls and chloroplasts. These plant materials are generally green due to the presence of chlorophylls, which are photosynthetic pigments. The green plant materials may also be designated as chlorophyll-containing plant materials. As used herein, the term “added organic solvent” refers to an organic solvent which is exogenous to the green plant material and that is added in addition to the green plant material for the preparation of the iron-containing green plant material concentrate. The term “added organic solvent” excludes organic solvent that are inherently present in the green plant material of the iron-containing green plant material concentrate. As used herein, the term “vegan” refers to an edible composition which is entirely devoid of animal products, or animal derived products. As used herein, the term “vegetarian” refers to an edible composition which is devoid of meat, including fish. As used herein, the term “bioaccessibility” refers to the fraction of the total amount of a substance that is theoretically available for absorption. As used herein, the term “GAE” refers to the Gallic Acid Equivalent. This term is used when the content of a component is quantified against a gallic acid calibration curve. Gallic acid equivalent means that each component quantified was considered equivalent to one molecule of gallic acid. In other words, 1 mg GAE / g of the quantified component is equivalent to 1 mg / g of said quantified component. As used herein, the terms “blend” and “mix” are used interchangeably. As used herein, an “added iron source” is intended for the purpose of the present invention as an ingredient comprising ferrous or ferric compound added to the composition for the sole benefit of iron supplementation. Depending on its nature, the composition may comprise iron coming from other ingredients, for example from milk, fruit, vegetable, cerealor fibre components. Iron present in such other ingredients is not intended here as an “addediron source”, because it is inherently present in an ingredient that is not primarily added for its iron content, but for its overall nutritional value. As used herein, an iron source is intended for the purpose of the present invention as being “substantially the only added iron source” in the composition, provided that other added iron sources are used in a sufficiently small amount not to cause statistically significant oxidation of fats, vitamins and / or polyphenols. The skilled person can assess whether a statistically significant loss of fats, vitamins and / or polyphenols is caused by applying the method described in the examples of the present application and applying commonly known statistical techniques for the analysis of the results. As used herein, the term “iron-intolerant microorganism” refers to a microorganism which viability is compromised, in particular reduced or prevented, in presence of commonlyadded iron sources, in particular ferrous sulphate heptahydrate and / or ferric pyrophosphate.The term “nutritional composition” designates a product intended to provide acomplete nutrition or a supplemental nutrition to an individual (i.e. to fulfil essentialnutritional needs of such individual) and in which the prominent objective is to provide nutrition. A nutritional composition aims at providing specific nutrients to an individual having special nutritional needs, such as infants, young children, pregnant or lactating women, elderly people or people with adverse medical condition requiring special food (e.g. tube feeding compositions or compositions for paediatric subjects). Products in which the hedonic aspect is prominent and nutritional qualities are not of primary importance are excluded from the “nutritional products”. Nutritional compositions preferably comprise proteins, fats, carbohydrates and diverse micro-nutrients. The expression “infant formula” as used herein refers to a foodstuff intended for particular nutritional use by infants and satisfying by itself the nutritional requirements of this category of person (Article 2(c) of the European Commission Directive 91 / 321 / EEC 2006 / 141 / EC of 22 December 2006 on infant formulae and follow-on formulae). It also refers to a nutritional composition intended for infants and as defined in Codex Alimentarius (Codex STAN 72-1981) and Infant Specialities (incl. Food for Special Medical Purpose). The infant formulas can encompass the starter infant formulas and the follow-up or follow-on formulas. Generally a starter formula is for infants from birth as breast-milk substitute. A follow-up or follow-on formula is given from the 6th month onwards. It constitutes the principal liquid element in the progressively diversified diet of this category of person. It is to be understood that infants can be fed solely with infant formulas, or that the infant formula can be used as a supplement or complement of human milk. The “growing-up milks” (or GUMs) as used herein are given from one year onwards. It is generally a milk-based beverage adapted for the specific nutritional needs of young children. The expression “baby food” as used herein means a foodstuff intended for particular nutritional use by infants or children such as young children, during the first years of life. The expression “infant cereal composition” means a cereal-based foodstuff intended for particular nutritional use by infants or children such as young children, during the first years of life. The term “fortifier” refers to nutritional compositions suitable for mixing with breast milk or infant formula. The “breast milk” should be understood as the mother’s milk or the colostrum of the mother or a donor’s milk or the colostrum of a donor’s milk. The term “supplement” refers to a composition that can be used to supplement, or complement, the nutrition of an individual. The term “prebiotic” means non-digestible carbohydrates that beneficially affect the host by selectively stimulating the growth and / or the activity of healthy bacteria in the colon of humans (Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr.1995;125:1401-12). As used herein, the term “probiotic bacteria” refers to bacterial cell preparations with a beneficial effect on the health or well-being of the host [Salminen S, et al., “Probiotics: how they should be defined”, Trends Food Sci. Technol, (1999), 10, 107-10]. Bacteria are considered as “live” when they are able to multiply under controlled culture conditions and form colonies or suspensions or when the microorganism metabolic activity and / or membrane integrity can be established using methods known to the person skilled in the art, such as for example flow cytometry. Dried probiotic bacteria are considered as live when they are able to multiply and / or when membrane integrity can be established, as described above, after reconstitution of the bacteria with a liquid, such as an aqueous liquid, preferably water. For the purpose of the present invention, “reconstitution” refers to dissolution or suspension of a powder in a liquid such as an aqueous liquid, preferably water, a specificreconstitution medium as used in analytical microbiology, or a drink like milk or juice. The liquid used for reconstitution may be cold or warm. Preferably it refers to reconstitution with an aqueous liquid, preferably with water. Composition The invention relates to a composition comprising at least one compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixtures thereof and / or at least one iron-intolerant microorganism which is probiotic bacteria, and an added iron source, whereinthe added iron source is an iron-containing green plant material concentrate which comprisesat least 500 ppm iron by dry weight of iron-containing green plant material concentrate, andwherein the at least one compound sensitive to oxidation does not come from the iron- containing green plant material concentrate. All of the iron of the iron-containing green plant material concentrate is coming fromplant, more particularly a green plant material, even more particularly a green plant material as described in the section “Process for obtaining the iron-containing green plant materialconcentrate”. All of the iron of the iron-containing green plant material concentrate isendogenous, i.e. iron that was not added to the iron-containing green plant materialconcentrate iron and which is directly come from the green plant material from which iron-containing green plant material concentrate iron is derived.All of the iron of the composition is coming from plant, more particularly a green plant material, even more particularly a green plant material as described in the section “Process for obtaining the iron-containing green plant material concentrate”. In an embodiment, the composition is an oral composition, i.e. a composition intended for oral consumption. In particular, the composition is an edible composition. In some embodiment, the composition is selected from the group consisting of foodcomposition, beverage composition, dietary supplement, nutritional composition, completenutritional composition, incomplete nutritional composition, pharmaceuticals, oral nutritional supplement, medical food, nutraceuticals, beverages, powdered nutritional product to be reconstituted in water or milk before consumption, food additive, food for special medicalpurpose (FSMP), medicaments, petfood, feed, cosmetic composition and combinationsthereof. Examples of nutritional composition include infant formula, growing-up milk, babyfood, infant cereal composition, fortifier, supplement or nutritional composition for pregnant or lactating women.Oral nutritional supplement and dietary supplement are intended to be consumed assuch or to be added to food or beverage. Such supplements are intended to provide additional nutrients and / or a health benefit to the subject consuming them, as well as other beneficial ingredients, including fats, vitamins and / or polyphenols and iron. A supplement according to the present invention can be used for providing nutrients and / or a health benefit to humanbeings, as well as to animals, as defined above. Oral nutritional supplement include forexample supplement to be added to breast milk, for example for premature or low birth weight infants. It also includes, for example supplement for women pre-pregnancy, during pregnancy and / or during lactation. Incomplete nutritional composition refers to nutritional composition that do not contain sufficient levels of macronutrients (proteins, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the animal to which the nutritional product is being administered. Alternatively, complete nutritional composition refers to a product which is capable of being the sole source of nutrition for the subject. An individual can receive 100% of their nutritional requirements from a complete nutritional composition. Pharmaceuticals are compositions intended to treat or to prevent an adverse medical condition in a subject in need thereof. Cosmetic compositions are typically intended for an aesthetic effect on the body and may preferably be administered by oral route. In some embodiment, the composition is in liquid or powder or solid form. When the composition is in powder form, it may be in the form of free powder or in the form of compressed powder, such as in the form of a tablet. In some embodiment, the composition in powder form is not intended to be used in the form of a powder, but is to be reconstituted in a liquid, preferably in an aqueous liquid, most preferably in water, before use. The composition may comprise protein, carbohydrates, fats, vitamins and / or otherminerals. Preferably, it may comprise all of these types of nutrients. If the compound(s)sensitive to oxidation include UFAs, the UFAs are part of the total fats of the composition. Inother words, the total fats of the composition may include, in addition to UFAs, fats differentthan UFA. If the compound(s) sensitive to oxidation include vitamins, these vitamins (i.e.vitamins sensitive to oxidation) are part of the total vitamins of the composition. In otherwords, the total vitamin of the composition may include, in addition to said vitamins sensitive to oxidation, vitamins different than said vitamins sensitive to oxidation.The fats may comprise fats comprising UFAs and / or fats different than UFAs.The proteins may be intact of hydrolysed (fully or partially hydrolysed). The composition according to the present invention may contain a carbohydrate source, such as glucose, fructose, maltose, lactose, sucrose, maltodextrin, starch and mixtures thereof. The composition according to the present invention may also contain a particular type of carbohydrates: prebiotics. The prebiotics that may be used in accordance with the present invention are not particularly limited and include all food substances that promote the growth of probiotics or health beneficial micro-organisms in the intestines. Preferably, they may be selected from the group consisting of oligosaccharides, optionally containing fructose, galactose, and mannose; dietary fibers, in particular soluble fibers, soy fibers; inulin; or mixtures thereof. Some examples of prebiotics are fructo-oligosaccharides (FOS), galacto- oligosaccharides (GOS), isomalto-oligosaccharides (IMO), xylo-oligosaccharides (XOS), arabino-xylo oligosaccharides (AXOS), mannan-oligosaccharides (MOS), inulin, polydextrose, glycosylsucrose (GS), lactosucrose (LS), lactulose (LA), palatinose-oligosaccharides (PAO), malto-oligosaccharides, gums and / or hydrolysates thereof, pectins and / or hydrolysates thereof. In a particular embodiment, the prebiotics may be fructooligosaccharides and / or inulin. Suitable commercial products that can be used include combinations of FOS with inulin such as the product sold by BENEO under the trademark Orafti, or polydextrose sold by Tate & Lyle under the trademark STA-LITE®. The prebiotics can also be a BMO (bovine’s milk oligosaccharide) and / or a HMO (human milk oligosaccharide) such as N-acetylated oligosaccharides, sialylated oligosaccharides, fucosylated oligosaccharides and any mixtures thereof. A particular example of prebiotic is a mixture of galacto-oligosaccharide(s), N- acetylated oligosaccharide(s) and sialylated oligosaccharide(s) in which the N-acetylated oligosaccharide(s) represent 0.5 to 4.0 wt% of the oligosaccharide mixture, the galacto- oligosaccharide(s) represent 92.0 to 98.5 wt% of the oligosaccharide mixture and the sialylated oligosaccharide(s) represent 1.0 to 4.0 wt% of the oligosaccharide mixture. Forexample, a composition for use according to the invention can contain from 2.5 to 15.0 wt%CMOS-GOS on a dry matter basis with the proviso that the composition comprises at least 0.02 wt% of an N-acetylated oligosaccharide, at least 2.0 wt% of a galacto-oligosaccharide and at least 0.04 wt% of a sialylated oligosaccharide. WO2006087391 and WO2012160080 provide some examples of production of such an oligosaccharide mixture. The composition of the invention may also contain minerals and other micronutrients, understood to be essential in the daily diet and in nutritionally significant amounts. Minimum requirements have been established for certain minerals. Examples of minerals and other micronutrients optionally present in the composition of the invention include folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorus, iodine, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine. Minerals are usually added in salt form. The presence and amountsof specific minerals and other micronutrients will vary depending on the intended targetgroup. Iron-intolerant microorganism The composition comprises at least one iron-intolerant mircroorganism. The at least one iron-intolerant microorganism is probiotic bacteria, preferably live probiotic bacteria. Any probiotic bacteria can be used in the composition of the invention, preferably live probiotic bacteria. Without wishing to be bound by theory, it is believed that the iron sourceof the invention in the form of an iron-containing green plant material concentrate does notimpair the viability of probiotic bacteria. The effect is not strain-specific and can be applied to a wide range of bacterial strains. Examples of probiotic bacteria that can be present in the composition of the present invention include bifidobacteria, lactobacilli, lactococci, enterococci, streptococci, Leuconostoc, Escherichia, propionibacteria, or combinations thereof, preferably it is a bacteriaof the Lactobacillus or of the Bifidobacterium genus.Preferably the probiotic bacteria is selected among the species Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium animalis, Bifidobacterium breve,Bifidobacterium infantis, Bifidobacterium adolescentis, Lactobacillus acidophilus, Lactobacilluscasei, Lactobacillus paracasei, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus reuteri, Lactococcus lactis, Streptococcus thermophilus, Lactococcus diacetylactis, Lactococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Escherichia coli, Enterococcus faecium, Leuconostoc pseudomesenteroides, Bifidobacterium bifidum, Lactobacillus gasseri, Lactobacillus sakei, Streptococcus salivarius, as well as any of their subspecies and / or mixtures thereof. More preferably, it is selected from the species Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium animalis, Bifidobacterium breve, Bifidobacteriuminfantis, Bifidobacterium adolescentis, Lactobacillus acidophilus, Lactobacillus casei,Lactobacillus paracasei, Lactobacillus salivarius, Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Bifidobacterium bifidum, Lactobacillus gasseri, Lactobacillus sakei and mixtures thereof. Examples of bacterial strains that can advantageously be present in the composition include Bifidobacterium longum (deposited as ATCC BAA-999), Bifidobacterium longum(deposited as CNCM I-2618), Bifidobacterium breve (deposited as CNCM I-3865),Bifidobacterium lactis (deposited as CNCM I-3446), Lactobacillus johnsonii (deposited asCNCM I-1225), Lactobacillus paracasei (deposited as CNCM I-2116), Lactobacillus rhamnosus(deposited as CGMCC 1.3724), Streptococcus thermophilus (deposited as CNCM I-1422),Streptococcus thermophilus (deposited as CNCM I-4153), Streptococcus thermophilus (deposited as CNCM I-1985), Streptococcus thermophilus (deposited as CNCM I-3915),Lactobacillus casei (deposited as CNCM I-1518), Lactobacillus casei (deposited as ACA-DC6002), Escherichia coli Nissle (deposited as DSM 6601), Lactobacillus bulgaricus (deposited asCNCM I-1198), Lactococcus lactis (deposited as CNCM I-4154), or combinations thereof.More preferred bacterial strains include Bifidobacterium longum (deposited as ATCCBAA-999), Bifidobacterium longum (deposited as CNCM I-2618), Bifidobacterium breve(deposited as CNCM I-3865), Bifidobacterium lactis (deposited as CNCM I-3446), Lactobacillusjohnsonii (deposited as CNCM I-1225), Lactobacillus paracasei (deposited as CNCM I-2116),Lactobacillus rhamnosus (deposited as CGMCC 1.3724), Lactobacillus casei (deposited asCNCM I-1518), Lactobacillus casei (deposited as ACA-DC 6002), Streptococcus thermophilus(deposited as CNCM I-3915) and Lactobacillus bulgaricus deposited as (CNCM I-1198) or combinations thereof. In a further preferred embodiment, the probiotic bacteria is selected fromBifidobacterium longum (deposited as ATCC BAA-999), Lactobacillus rhamnosus (deposited asCGMCC 1.3724) and Lactobacillus paracasei (deposited as CNCM I-2116) and mixtures thereof.The probiotic bacteria are preferably present in the composition in an amount of atleast 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least1.0E+10 .CFU per gram of composition, Preferably, the probiotic bacteria are preferablypresent in the composition in an amount of at least 1E+05 to 1E+12 CFU per gram ofcomposition, more preferably 1.0E+05 to 1.0E+11 CFU per gram of composition, mostpreferably 1.0E+06 to 1.0E+10 CFU per gram of composition. The selected probiotic bacteria may be cultured according to any suitable method and prepared for addition to the composition by known techniques such as freeze-drying or spray- drying for example. Alternatively, bacterial preparations can be bought from specialist suppliers such as DSM, Dupont Danisco, Morinaga, Institut Rosell, Christian Hansen and Valio, already prepared in a suitable form for addition to a composition in liquid or solid or powder form. Compound sensitive to oxidation The composition comprises at least one compound sensitive to oxidation. The at leastone compound sensitive to oxidation is selected from fats, vitamins, polyphenols and mixtures thereof. Fats, vitamins and polyphenols are compounds particularly sensible to oxidation and their combination with iron are generally challenging as iron triggers oxidative phenomenon. For the purpose of the present invention, the vitamins are preferably selected from Vitamin A, C, D, E and mixtures thereof, which are particularly sensitive to oxidation. Most preferably the vitamins are selected from vitamin A, vitamin C, vitamin E and mixturesthereof. In a preferred embodiment, the vitamins are present in the composition in an amountof 1.2 to 83000 mg / 100g of composition, preferably 1.2 to 25000 mg / 100g ofcomposition. In a more preferred embodiment, the vitamin A is present in the composition in an amount of 2.4 mg to 800 mg / 100 g of composition. In another preferredembodiment, vitamin C is present in the composition in an amount of 120 mg to 83000mg / 100 g composition. In another preferred embodiment, vitamin E is present in thecomposition in an amount of 20 to 15000 mg / 100g of composition.The polyphenols may be selected from the list consisting of flavonoids, phenolic acids,stilbenes, tannins, curcuminoids, ellagitannins, xanthones, chalcones, aurones,polyphenolic amides and mixture thereof. In a preferred embodiment, the polyphenolsmay be flavonoids selected from the list consisting of flavones, flavonols, flavanones, flavan-3-ols, anthocyanins, isoflavones and mixture thereof. In a more preferred embodiment, the polyphenols are flavonols. Flavonols are particularly sensitive to oxidation. In a preferred embodiment, the polyphenols, preferably the flavonoids, morepreferably flavonols are preferably present in the composition in an amount of 500 to 5000 mg per 100g of composition. The fats may be any fats suitable for animal and / or human consumption. In a preferredembodiment, the fats may contain or consist of unsaturated fatty acids (UFAs). Indeed, UFAsare particularly sensitive to oxidation. The UFAs may be selected from the list consisting ofmonounsaturated fatsty acids (MUFAs), polyunsaturated fatsty acids (PUFAs) and mixturethereof. In a more preferred embodiment, the UFAs are PUFAs. Indeed, PUFAs are particularlysensitive to oxidation when compared to MUFAs.PUFAs may be selected from the list consisting of long-chain PUFAs (LC-PUFAs), short-chain PUFAs (SC-PUFAs) and mixture thereof. In an embodiment, LC-PUFAs may be selectedfrom docosahexaenoic acid (DHA, fatty acid 22:6n-3), alpha linolenic acid (ALA, fatty acid18:3n-3), eicosapentaenoic (EPA, fatty acid 22:5n-3) and mixture thereof. The most preferredLC-PUFA is DHA. Suitable sources of fats, more particularly UFAs, even more particularly PUFAs includeoil, especially oil selected from the list including fish oil, microbial oil, microalgae oil, vegetableoil and mixture thereof. In some embodiment, the fats, more particularly UFAs, even more particularly PUFAs is / are provided as an oil. In a further embodiment, the fats, more particularly UFAs, even moreparticularly PUFAs is / are provided as an oil selected from the list consisting of vegetable oil,fish oil, microalgae oil, microbial oil and mixture thereof. “Microbial oil” refers to oil comingfrom microorganisms different from microalgae, such as bacteria, fungi, yeast.In some embodiment, the oil may comprise at least 1% UFAs, preferably 10 to 90wt.% UFAs. In some embodiment, the oil may comprise at least 1% PUFAS, preferably 5 to 80wt.%PUFAs.The fats are preferably present in the composition in an amount of 0.25g to 80 g,preferably 10g to 80g, more preferably 30 to 70g per 100 g of composition. UFAs are preferably present in the composition in an amount of 0.25 to 80g, preferably10g to 80g, more preferably 30 to 70g per 100 g of composition.PUFAs are preferably present in the composition in an amount of 0.25 to 80g,preferably 10g to 80g, more preferably 30 to 70g per 100 g of composition. Added iron source and Iron-containing green plant material concentrateThe added iron source is an iron-containing green plant material concentrate. The iron-containing green plant material concentrate comprises at least 500 ppm iron by dry weight ofiron-containing green plant material concentrate. In a preferred embodiment, the iron-containing green plant material concentrate represent at least 50 wt%, more preferably at least 60 wt%, more preferably at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt% of the added iron in the composition. More preferably the iron-containing green plant material concentrate issubstantially the only added iron source used in the composition. Most preferably, the iron-containing green plant material concentrate is the only added iron source in the composition.In other words, the composition comprises no other ferrous or ferric compound added as anadded iron source in the composition.In an embodiment, the added iron source is present in the composition in an amountsuch as to provide at least 0.5 mg, preferably 0.5 to 50mg, more preferably 2 to 50mg of ironper serving of composition. In an embodiment, a serving of composition may correspond to100g of composition. This iron content opens the possibility to make iron content claim withthe composition, such as “source of iron”. In an embodiment, the added iron source is present in the composition in an amountof at least 0.01 g, preferably from 0.5 g to 20 g per serving of composition. In an embodiment,a serving of composition may correspond to 100g of composition. This amount of added iron source provides a significant amount of iron in the finalcomposition and also opens the possibility to make iron content claim with the composition, such as “source of iron”. In an embodiment, the iron-containing green plant material concentrate as disclosed herein comprises at least 500 ppm iron by dry weight of the iron-containing green plant material concentrate. In a preferred embodiment, the iron-containing green plant material concentrate comprises at least 1000 ppm iron, more preferably at least 1500 ppm iron by dry weight of iron-containing green plant material concentrate. In an embodiment, the iron- containing green plant material concentrate comprises at most 15000ppm iron, preferably at most 4000 ppm by dry weight of iron-containing green plant material concentrate. For example, the concentration of iron of the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In an embodiment, the iron-containing green plant material concentrate is coming from iron-containing green plant material. In particular, the iron-containing green plantmaterial concentrate comprises an iron-containing green plant material. The iron-containinggreen plant material may be an iron-containing green plant material as provided below in thesection “Process for obtaining the iron-containing green plant material concentrate”. In some embodiment, the iron-containing green plant material comprises less than less than 100 mg, preferably less than 50mg GAE / g total phenolic compounds by dry weight of iron- material concentrate. In some embodiment, the iron-containing green plant material concentrate as disclosed herein has an iron bioaccessibility of at least 3%, preferably at least 9%, more preferably of at least 10%, even more preferably of at least 15%. In some further embodiment, the iron-containing green plant material concentrate as disclosed herein has an iron bioaccessibility of at most 50%, preferably at most 35%, more preferably at most 25%. The iron bioaccessibility of the iron-containing green plant material concentrate may be measured as provided in the examples. In an embodiment, the iron-containing green plant material concentrate as disclosed herein has an absolute amount of bioaccessible iron of at least 200 ppm, preferably of at least 300 ppm, more preferably of at least 350 ppm, even more preferably of at least 500 ppm. In some further embodiment, the iron-containing green plant material concentrate has an absolute amount of bioaccessible iron of at most 1500 ppm, preferably of at most 1000 ppm, more preferably of at most 800 ppm, even more preferably of at most 600 ppm, even more preferably of at most 150 ppm, even more preferably of at most 50 ppm. For example, the absolute amount of bioaccessible iron of the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In an embodiment, the iron-containing green plant material concentrate as disclosed herein has a molar ratio of iron to oxalic acid (M / M) of at least 0.3, preferably 0.3 to 3, more preferably 0.4 to 3, even more preferably 0.4 to 1.5, most preferably 0.4 to 0.8. The molar ratio of iron to oxalic acid is expressed by dry weight of the iron-containing green plant material concentrate. For example, the molar ratio of iron to oxalic acid of the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In some embodiment, the iron-containing green plant material concentrate as disclosed herein comprises less than 15000 ppm, preferably less than 12000 ppm, more preferably less than 10500 ppm oxalic acid by dry weight of iron-containing green plant material concentrate. For example, the concentration of oxalic acid in the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In some embodiment, the iron-containing green plant material concentrate as disclosed herein has a molar ratio of iron to phytic acid (M / M) of at least 5, preferably of at least 7, more preferably at least 7.5. In a particular embodiment, the iron-containing green plant material concentrate as disclosed herein has a molar ratio of iron to phytic acid of 5 to 80, preferably 7 to 80 more preferably 7.5 to 80, even more preferably 7.5 to 60, most preferably 7.5 to 55. The molar ratio of iron to phytic acid is expressed by dry weight of the iron-containing green plant material concentrate. For example, the molar ratio of iron to phytic acid of the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In some embodiment, the iron-containing green plant material concentrate as disclosed herein comprises less than 3000 ppm, preferably less than 2000 ppm, more preferably less than 1900ppm phytic acid by dry weight of iron-containing green plant material concentrate. For example, the concentration of phytic acid in the iron-containing green plant material concentrate may be measured according to the method provided in the examples. In some embodiment, the iron-containing green plant material concentrate comesfrom herb and / or duckweed. In some embodiment, the green plant material may be acombination of green plant material coming from herb or duckweed in combination with algae and / or cyanobacteria. Non-limiting example of algae include Chlorella vulgaris. Non-limitingexample of cyanobacteria include Arthrospira platensis. The herb and duckweed may be herband duckweed as disclosed in the section “Process for obtaining the iron-containing green plant material concentrate”. In an embodiment, the iron-containing green plant material concentrate as disclosed herein is free from added organic solvent, in particular is free from any added organic solventlisted below in the section “Process for obtaining the iron-containing green plant materialconcentrate”. In an embodiment, the iron-containing green plant material concentrate as disclosed herein has a pH of 3 to 8. In an embodiment, the iron-containing green plant material concentrate as disclosedherein comprises acid, preferably 0.01% to 5% wt% of acid.The acid may be selected from the group consisting of acetic acid, hydrochloric acid,citric acid, malic acid, ascorbic acid, lactic acid, propionic acid, fumaric acid, tartaric acid, phosphoric acid, adipic acid, succinic acid, gluconic acid or a mixture thereof. Preferably, the acid may be selected from the group consisting of hydrochloric acid, citric acid, malic acid,ascorbic acid, lactic acid, or a mixture thereof. More preferably, the acid is selected from thegroup consisting of malic acid, citric acid, hydrochloric acid or a mixture thereof. Even morepreferably, the acid is selected from the group consisting of citric acid, hydrochloric acid or amixture thereof. In a most preferred embodiment, the acid is hydrochloric acid. In another most preferred embodiment, the acid is citric acid. The acid may be provided as pure acid solution, as diluted acid solution or as acid-containing food ingredient. Examples of acid- containing food ingredient include citrus juice such as lemon juice, lime juice, orange juice, tangerine juice and the like. When the acid is citric acid, the iron-containing green plant material concentrate as disclosed herein may comprise 0.01 to 3wt%, preferably 0.5 to 2.3wt% citric acid. When the acid is hydrochloric acid, the iron-containing green plant material concentrate as disclosed herein may comprise 0.01 % to 0.5wt% hydrochloric acid, preferably 0.05 to 0.5wt% hydrochloric acid. When the acid is malic acid, the iron-containing green plant material concentrate as disclosed herein may comprise 0.01 % to 3wt% malic acid, preferably 0.5 to 2.5wt% malic acid. In an embodiment, the iron-containing green plant material concentrate as disclosed herein may comprise an osmotic agent. The osmotic agent may be an osmotic agent asprovided below in the section “Process for obtaining the iron-containing green plant materialconcentrate”. In an embodiment, the iron-containing green plant material concentrate as disclosedherein may comprise a humectant. The humectant may be a humectant as provided below inthe section “Process for obtaining the iron-containing green plant material concentrate”. In an embodiment, the iron-containing green plant material concentrate as disclosed herein may comprise a total sucrose content of 1 to 50 wt.%, preferably 5 to 20 wt.%. The sucrose in the iron-containing green plant material concentrate may be used as humectant and / or osmotic agent. The total sucrose content range provided herein applies regardless sucrose is used as humectant and / or osmotic agent. The iron-containing green plant material concentrate as disclosed herein hassubstantial amount of bioactive compounds and / or micronutrients, including significantamount of iron. Interestingly, despite its significant iron content, it has been observed thatthis concentrate can be utilized alongside compounds that are prone to oxidation, while effectively limiting, or delaying their oxidation. This characteristic opens up the possibility ofiron fortification in the presence of oxidation-sensitive compounds like fats, vitamins, and / orpolyphenols. Likewise, despite its significant iron content, it is believed that this concentratecan be utilized alongside iron-intolerant microorganisms, in particular probiotic bacteria,while effectively reducing or preventing their loss over shelf life or upon reconstitution. Thischaracteristic opens up the possibility of iron fortification in the presence of oxidation-sensitive compounds like fats, vitamins, and / or polyphenols and / or in the presence ofprobiotic bacteria. The iron-containing green plant material concentrate possesses other advantages. It iscoming from plant materials. Hence, it is from a natural source and is suitable for vegetarian / vegan diet. In addition, the iron-containing green plant material concentrate has good sensory properties and does not impart or impart very limited sensory defects, in particular very limited metallic off taste, when use in products to be delivered / consumed orally. In addition, the iron-containing green plant material concentrate is a significant source of iron and the iron of the concentrate has satisfactory bioaccessibility properties. Process for obtaining the iron-containing green plant material concentrate The iron-containing green plant material concentrate provided herein is obtainable or obtained by the process comprising the steps of: a) suspending a green plant material in an aqueous liquid to form a green plant material suspension,b) blending the green plant material suspension to disrupt the plant cells within thegreen plant material suspension thereby releasing their intracellular material and resulting in a green plant material slurry, c) applying a physical mean on the green plant material slurry to separate and obtainan iron-containing green plant material concentrate,d) optionally, drying the iron-containing green plant material concentrate. In an embodiment, the ratio of green plant material to aqueous liquid within the greenplant material suspension is of 1:3 to 1:20, preferably of 1:5 to 1:20, more preferably 1:10 to1:20, most preferably 1:12 to 1:18. The green plant material comprises plant cells. Likewise, the green plant material suspension comprises plant cells. The plant cells of the green plant material suspension comes from the green plant material. The green plant material suspension is the resulting product of step a). The green plant material slurry is the resulting product of step b). The green plant material suspension andgreen plant material slurry are different. In particular, in the green plant material slurry, theplant cells are disrupted and the intracellular material of the plant cells is released while in thegreen plant material suspension, the plant cells are not disrupted such that the intracellularmaterial of the plant cells is not released.The aqueous liquid and so the green plant material suspension are free from addedorganic solvent. For example, the aqueous liquid and so the green plant material suspension are free from any added organic solvent selected from the list consisting of acetone, acetonitrile, benzene, 1-butanol, 2-butanol, 3-butanone, t-butyl alcohol, carbon tetrachloride,chlorobenzene, chloroform, cyclohexane, diethylene glycol, diethyl ether, diethylene glycoldimethyl ether, 1,2-dimethoxy-ethane (glyme, DME), dimethyl-formamide (DMF), dimethyl sulfoxide (DMSO), 1,4 dioxane, 1,2-dicholoroethane, ethanol, ethyl acetate, ethylene glycol, glycerin, heptane, hexamethylphosphoramide (HMPA), hexane, methanol, methylene chloride, N-methyl-2-pyrrolidinone (NMP), nitromethane, naphthalene, pentane, 1-propanol, 2-propanol, pyridine, toluene, triethyl amine, tricine, tris, tetrahydrofuran, o-xylene, m- xylene, p-xylene and combination thereof. In a preferred embodiment, the aqueous liquid of step a) comprises at least 80wt.% water, more preferably 90wt.% water, even more preferably at least 95wt.% water. Most preferably, the aqueous liquid of step a) is water. In an embodiment, osmotic agent may be further added to the green plant materialsuspension before step b). The osmotic agent may be selected from the list consisting ofglucose, glycerol, sucrose, sorbitol, sodium chloride, potassium chloride or a combination thereof. Preferably, the osmotic agent is sucrose. The quantity of the osmotic agent to beadded to the green plant material suspension may be defined easily by a person havingordinary skills in the art depending on the type of the osmotic agent and the osmolarity of the suspension. The osmotic agent may be used to modulate the osmotic pressure. Without wishing to be bound by theory, this may contribute to keep some plant structures that store bioactive compounds and / or micronutrients intact and avoid their lysis upon osmolar pressure. Without wishing to be bound by theory, this may allow to further improve bioactive compounds and / or micronutrient stability. In a preferred embodiment, acid may be further added to the green plant materialsuspension before step b).In an embodiment, the acid is added to the green plant material suspension beforestep b) until reaching a pH of 2 to 5.5, preferably 2.5 to 4.5, most preferably 3 to 4. The acid may be selected from the group consisting of acetic acid, hydrochloric acid, citric acid, malic acid, ascorbic acid, lactic acid, propionic acid, fumaric acid, tartaric acid, phosphoric acid, adipic acid, succinic acid, gluconic acid or a mixture thereof. Preferably, the acid may be selected from the group consisting of hydrochloric acid, citric acid, malic acid, ascorbic acid, lactic acid, or a mixture thereof. More preferably, the acid is selected from the group consisting of malic acid, citric acid, hydrochloric acid or a mixture thereof. In an even more preferred embodiment, the acid is selected from the group consisting of citric acid, hydrochloric acid or a mixture thereof. In a most preferred embodiment, the acid is hydrochloric acid. In another most preferred embodiment, the acid is citric acid. The acid may be provided as pure acid solution, as diluted acid solution or as acid-containing food ingredient. Examples of acid-containing food ingredient include citrus juice such as lemon juice, lime juice, orange juice, tangerine juice and the like. The green plant material suspension may comprise 0.01wt% to 5wt% of acid.When the acid is citric acid, the green plant material suspension may comprise 0.01 to3wt% citric acid, preferably 0.5 to 2.3wt% citric acid. When the acid is hydrochloric acid, the green plant material suspension may comprise0.01 % to 0.5 wt% hydrochloric acid, preferably 0.02 to 0.54wt% hydrochloric acid.When the acid is malic acid, the green plant material suspension may comprise 0.01 %to 3 wt% malic acid, preferably 0.5 to 2.5 wt% malic acid. The use of acid has a dual effect. In particular, the acid decreases the pH and chelates micronutrient, in particular iron. The decrease in pH and chelation contributes to improve micronutrient solubility, in particular iron solubility and so contributes to improve micronutrient, in particular iron bioaccessibility in the iron-containing green plant material concentrate. The green plant material may comprise any part of the green plant material plant such as leaves, stems, flowers, buds, roots. In an embodiment, the green plant material comprises leaves and / or stems from green plant material. Preferably, the green plant material comprises a substantial quantity of leaves. The green plant material comprises at least 80wt.% leaves from green plant material, more preferably at least 90wt.% leaves from green plant material, even more preferably at least 95wt.% leaves from green plant material, even more preferably at least 98wt.% leaves from green plant material. The remainder of the green plant material may be any parts of the green plant material plant different from leaves from green plant material as disclosed herein. In an embodiment, the remainder of the green plant material consists only stems from green plant material. In a most preferred embodiment, the green plant material consists only of leaves from green plant material. Most preferably, the green plant material consists only of leaves from green plant material. The leaves are preferred because they generally contain a high fraction of bioactive compounds and / or micronutrients while being edible. Hence, the leaves are a good edible starting materials to concentrate substantial amount of bioactive compounds and / or micronutrients from green plant material. Advantageously, the green plant material comes from herb and / or duckweed. In someembodiment, the green plant material may be a combination of green plant material coming from herb or duckweed in combination with algae and / or cyanobacteria. Non-limiting example of algae include Chlorella vulgaris. Non-limiting example of cyanobacteria include Arthrospira platensis. In some embodiment, the green plant material comprises, preferably consists of herb and / or duckweed. Duckweed is a floating aquatic green plant that may also be designated as water lentil. In a preferred embodiment, the duckweed is from one of the following genus: Spirodela, Landoltia, Lemna, Wolffia or Wollffiella. The use of duckweed allows to maximize the amount of iron. Other advantages of the use of duckweed is that duckweed has a high growth rate, that it can tolerate extreme circumstances and that it can be cultivated in a basin on non- arable land, thereby avoiding the use of farming land. In a preferred embodiment, the green plant material comes from herb from Lamiaceae family and / or herb from Apiaceae family and / or herb from Urticaceae family. Examples of herb from Lamiaceae family include mint, thyme, lemonbalm, basil, sage, oregano, rosemary, basil, chervil, savory or a combination thereof. Examples of herb from Apiaceae family include parsley, coriander, dill or a combination thereof. Examples of herb from Urticaceae family include nettle. In a more preferred embodiment, the green plant material comes from herb, wherein the herb is selected from the group consisting of parsley, coriander, mint, thyme, lemon balm, nettle, sage, oregano, rosemary, basil, dill, chervil, savory or a mixture thereof. Preferably, the herb is selected from the group consisting of sage, oregano, parsley, coriander, mint, thyme, lemon balm, nettle or a mixture thereof. More preferably, herb is selected from the group consisting of sage, oregano, parsley, coriander, mint, thyme, lemon balm, nettle or a mixture thereof. Even more preferably, the herb is selected form the group consisting of mint, thyme, lemon balm, nettle, sage, oregano or amixture thereof. Even more preferably, the herb is selected from the group consisting of mint,thyme, lemon balm, nettle or a mixture thereof. Most preferably, the herb is mint or thymeor nettle. The use of herbs, in particular the use of this list of selected herbs, allows tomaximize the amount of iron in the iron-containing green plant material concentrate while imparting pleasant flavour. In an embodiment, the mint may be spearmint, peppermint or a mixture thereof.Parsley generally comprises 20-600 ppm iron. Coriander generally comprises 20-300 ppm iron. Iron-containing green plant materialIron-containing green plant material generally comprises 200-1000 ppm iron. Thyme generally comprises 200-3000 ppm. Lemon balm generally comprises 300-600 ppm iron. Nettle generally comprises 100-1000 ppm iron. Sage generally comprises 200-1300 ppm iron. Oregano generally comprises 200-1000 ppm iron. Rosemary generally comprises 20-500 ppm iron. Basil generally comprises 20-900 ppm iron. Dill generally comprises 20-500 ppm iron. Chervil generally comprises 20-400 ppm iron. Savory generally comprises 50-400 ppm iron. In some embodiment, parsley refers to any plants from the genus Petroselinum, preferably any edible plants from the genus Petroselinum. Preferably, parsley refers to Petroselinum crispum. In some embodiment, coriander refers to any plants from the genus Coriandrum, preferably any edible plants from the genus Coriandrum. Preferably, coriander refers to Coriandrum sativum. In some embodiment, mint refers to any plants from the genus Mentha, preferablyany edible plants from the genus Mentha. More preferably, mint refers to plant selected fromthe list consisting of Mentha spicata, Mentha × piperita or a combination thereof. In some embodiment, thyme refers to any plants from the genus Thymus, preferably any edible plants from the genus Thymus. Preferably, thyme refers to Thymus vulgaris. In some embodiment, lemon balm refers to any plants from the genus Melissa, preferably any edible plants from the genus Melissa. Preferably, lemon balm refers to Melissa officinalis. In some embodiment, nettle refers to any plants from the genus Urtica, preferably any edible plants from the genus Urtica. Preferably, nettle refers to Urtica dioica. In some embodiment, sage refers to any plants from the genus Salvia, preferably any edible plants from the genus Salvia. Preferably, sage refers to plant selected from the listconsisting of Salvia officinalis, Salvia elegans or a combination thereof.In some embodiment, oregano refers to any plants from the genus Origanum, preferably any edible plants from the genus Origanum. Preferably, oregano refers to plant selected from the list consisting of Origanum vulgare, Origanum majorana or a combination thereof. More preferably, oregano refers to Origanum vulgare. In some embodiment, rosemary refers to any plants from the genus Rosmarinus, preferably any edible plants from the genus Rosmarinus. Preferably, rosemary refers to Rosmarinus officinalis. In some embodiment, basil refers to any plants from the genus Ocimum, preferably any edible plants from the genus Ocimum. Preferably, basil refers to Ocimum basilicum. In some embodiment, dill refers to any plants from the genus Anethum, preferably any edible plants from the genus Anethum. Preferably, dill refers to Anethum graveolens. In some embodiment, chervil refers to any plants from the genus Anthriscus, preferably any edible plants from the genus Anthriscus. Preferably, chervil refers to Anthriscus cerefolium. In some embodiment, savory refers to any plants from the genus Satureja, preferably any edible plants from the genus Satureja. Preferably, savory refers to plant selected from the list consisting of Satureja hortensis, Satureja montana or a combination thereof. In some embodiment, the green plant material does not come from curry tree, inparticular the green plant material does not come from Murraya koenigii and / or Bergerakoenigii. Green plant materials from curry tree are not advantageous for the present invention. For example, they may result in iron containing-green plant material concentrate with unpleasant sensory properties, including metallic off-notes. In some embodiment, the green plant material does not come from broccoli, in particular broccoli sprout. Saffron spice is not a green plant material. In some embodiment, the green plant material does not come from saffron, in particular does not come from Crocus sativus.In some embodiment, the green plant material is different from Tagetes erecta L.. Insome embodiment, the green plant material is different Artemisia dracunculus, Cichoria endivia and Lactuca sativa. In some embodiment, the green plant material is not coming from a berry. Examples of berry include wolfberries, blueberries, cranberries, white currants, red currants, blackcurrants, mulberries, blackberries, gooseberries, raspberries, sea buckthorns, strawberries, arbutusberries, grapes, or combinations thereof. In some embodiment, the green plant material isnot coming from blueberry, in particular Vaccinium sect. cyanococcus. In an embodiment, the green plant material is dried green plant material and / or fresh green plant material. For example, the green plant material is dried leaves and / or fresh leaves from green plant material. Advantageously, the green plant material is dried green plant material. Dried green plant materials are more convenient to handle on an industrial scale as they have a longer shelf-life than fresh green plant materials. In an embodiment, when the green plant material comprises or is dried green plant material, the dried green plant material may be ground to a powder before step a). The dried green plant material may be ground via dry milling. Dry milling may be obtained using any machine providing shear or containing a cutting device. For example, the dry milling may beperformed by means of hammer mill, stone mill, roller mill, ball mill, jet mill, colloidal mill, stirred media mill, bead mill, pin mill, roller grinder, roller refiner, impact mill, cryogenic milling, rod mill, vibratory mill, cutting mill, disc mill, perforated disc mill, microcut mill or extrusion apparatus. In an embodiment, the blending step b) may be performed by means of any kind of shearing or mixing device. Examples of mixing devices are: mixer, kitchen mixer, tumbler blender, paddle mixer, agitator, flow impeller, planetary mixer, multi shaft mixer, Scanima mixer or Stephan mixer. In an embodiment, the blending may be performed in step b) for at least 8 seconds, preferably for 8 seconds to 5 minutes, more preferably for 1 minute to 3 minutes. In an embodiment, the blending may be performed in step b) at a temperature of 4 to 80°C, preferably at a temperature of 4 to 25°C, more preferably at a temperature of 10 to 25°C. The preferred temperature range of 4 to 25°C is advantageous as it limits oxidation / chemical degradation of plant organelles that can occur at high temperature, e.g. 60°C to 100°C. For example, the blending may be performed at room temperature. This step allows to disrupt the plant cells and release their intracellular material, including bioactive compounds and / or micronutrients. This contributes to improve the bioaccessibility of the bioactive compounds and / or micronutrients in the final concentrate when ingested by humans. In an embodiment, the step c) is performed through filtration and / or centrifugation and / or decantation and / or heat treatment. In an embodiment, the filtration of step c) may be performed with the same conditions or features of the filtration step c1) provided below in section “Step c1) of filtration”. In an embodiment, the heat treatment of step c) may be performed with the same conditions or features of the heat treatment step c2) provided below in section “Step c2) of heat treatment”. In an embodiment, the decantation or centrifugation of step c) may be performed with the same conditions or features of the decantation or centrifugation step c3) provided below in section “Step c3) of decantation or centrifugation”. In an embodiment, the step c) of applying a physical mean is performed through the steps of: c1) filtering the green plant material slurry to obtain a permeate,c2) optionally, heat-treating the permeate, c3) centrifugating or decanting the permeate to obtain a iron-containing green plant material concentrate, c4) optionally, heat-treating the iron-containing green plant material concentrate. Step c1) of filtration As mentioned above, in an embodiment, the process may comprise a step c1) offiltering the green plant material slurry of step b) to obtain a permeate.After the step c1) of filtration, a retentate and a permeate are obtained. Material that passes through a filter is called “permeate”; material that does not pass through a filter and is recirculated is called “retentate”. The retentate is removed after step c1) and the permeate is recovered and further processed after step c1). In a preferred embodiment, the step c1) of filtration is performed with a filter having a mesh of 25 µm to 1000µm, preferably of 25 µm to 500µm, more preferably of 100 µm to 200µm. This mesh size contributes to separate, concentrate and so increase the purity in compounds of interests from green plant material, such as bioactive compounds and / or micronutrients while discarding / decreasing undesired compounds such as insoluble green plant material compounds. The mesh size also decreases the particle size of the green plant material concentrate to a level such that the concentrate is less incline to sedimentation, inparticular when used in liquid form.The step c1) of filtration may be performed in one or several steps. In an embodiment, the step c1) of filtration may be performed in one to ten steps, preferably one to five steps. When the step c1) of filtration is performed in several steps, i.e. in two to ten steps, preferably two to five steps, the size of the mesh of the filter decreases at each consecutive filtration step. In other words, the size of the mesh of the filter used in a predetermined step of filtration (e.g. first step of filtration) is higher than the size of the mesh of the filter used in the consecutive and downstream step of filtration (e.g. second step of filtration) and so on. In a more preferred embodiment, the step c1) of filtration is performed in two steps,in particular the green plant material slurry is first filtered with a filter having a mesh of 400to 500 microns, preferably of 500 microns and then filtered with a filter having a mesh of 50 to 200 microns, preferably of 180 microns. The performance of the filtration step in several steps, in particular two steps, decreases the propensity of the filter to clog. In an embodiment, the sequence of steps a), b) and c1) is repeated at least two times, preferably 2 to 5 times before step c2) and as of the second sequence of steps a), b) and c1), the green plant material of step a) is replaced by the retentate obtained in the step c1) of the preceding sequence of steps a), b) and c1). For sake of clarity, as of the second sequence of steps a), b) and c1), the retentate of the preceding sequence of steps a), b) and c1) is suspended in an aqueous liquid in step a) of the consecutive sequence of steps a), b) and c1) instead of the green plant material. Hence, as of the second sequence of steps a), b) and c1), thesuspension of step a) and b) is not a green plant material suspension but a retentatesuspension and the slurry of step b) and c1) is not a green plant material slurry but a retentateslurry. In addition, as of the second sequence of steps a), b) and c1), a permeate is still obtained in step c1). Moreover, as of the second sequence of steps a), b) and c1), a retentate is also still obtained in step c1). The obtained retentate may be further processed in the consecutive sequence of steps a), b) and c1) and so on. Step c2) of heat treatment As mentioned above, in an embodiment, the process may comprise a step c2) of optionally heat-treating the permeate obtained in step c1). This heat treatment step allows to extend the shelf-life of the final iron-containing green plant material concentrate. In an embodiment, this step c2) is not optional. In an embodiment, the step c2) of heat treatment is performed at a temperature of at least 60°C for at least 2 seconds. Preferably, the step c2) of heat treatment is performed at a temperature of 60-125°C for 2 seconds to 30 minutes. More preferably, the step c2) of heat treatment is performed at a temperature of 70-85°C for 1 minute to 3 minutes. Step c3) of decantation or centrifugation As mentioned above, in an embodiment, the process may comprise a step c3) ofcentrifugating or decanting the permeate to obtain an iron-containing green plant materialconcentrate. Preferably, the step c3) is a step of centrifugating the permeate. In an embodiment, the step c3) of centrifugation is performed at 500 to 10000g, preferably at 1000g to 5000g, more preferably 1000g to 3000g. In an embodiment, the step c3) of centrifugation is performed for 2 to 30 minutes, preferably 2 to 20 minutes, more preferably 5 to 15 minutes. After centrifugation or decantation, a supernatant and a precipitate are obtained. The precipitate corresponds to the material, which is generally solid or semi-solid (in particular, paste), that forms deposits at the bottom of the centrifugation / decantation container while the supernatant corresponds to the material, which is generally liquid, that floats or lies above the precipitate. The supernatant is discarded. The precipitate is recovered. The precipitate obtained after step c3) corresponds to the iron-containing green plant material concentrate. In an embodiment, the step c3) of centrifugation or decantation is performed one time. In other words, the precipitate obtained in step c3) is not further centrifuged or decanted. Step c4) of heat treatment As mentioned above, in an embodiment, the process may comprise a step c4) of optionally heat-treating the iron-containing green plant material concentrate obtained in step c3). This heat treatment step allows to extend the shelf-life of the final iron-containing green plant material concentrate. In an embodiment, this step c4) is not optional. The heat-treatment steps c2) and c4) are alternatives. In other words, if the heattreatment step c2) is applied, the heat treatment c4) is not required. Likewise, if the heattreatment step c4) is applied, the heat treatment c2) is not required. In an embodiment, the step c4) of heat treatment is performed at a temperature of at least 60°C for at least 2 seconds. Preferably, the step c4) of heat treatment is performed at a temperature of 60-125°C for 2 seconds to 30 minutes. More preferably, the step c4) of heat treatment is performed at a temperature of 70-85°C for 1 minute to 3 minutes. The process further comprises a step d) of optionally drying the iron-containing green plant material concentrate to obtain an iron-containing green plant material concentrate in powder form. After step d) of drying, the iron-containing green plant material concentrate isnot in the form of a semi-solid (in particular, form of a paste) but is in the form of a powder.For example, the step of drying may be performed by spray drying, roller drying, air drying or freeze drying. In an embodiment, the step d) of drying is not optional. As an alternative to the drying of the iron-containing green plant material concentrate into powder, the water activity of the iron-containing green plant material concentrate may be decreased to improve its microbiological stability over time. Hence, in an alternative embodiment, the process may comprise after step c) of application of physical mean or step c3) of centrifugation or decantation, a step d’) of decreasing the water activity of the iron- containing green plant material concentrate. After step d’) of decreasing the water activity, the iron-containing green plant material concentrate has a water activity below 0.85, preferably of 0.5 to 0.85. After this step d’) of water activity decrease, the iron-containing green plant material concentrate is not in powder form. Indeed, the iron-containing green plant material concentrate obtained after step d’) is in the same form as the iron-containing green plant material concentrate obtained after step c) or step c3), i.e. in semi-solid form (in particular, paste form). But, the iron-containing green plant material concentrate obtained after step d’) has a water activity which is lower than the water activity of the iron-containing green plant material concentrate obtained just after step c) or step c3). This step d’) of decreasing the water activity may be performed by evaporating the iron-containing green plant material concentrate, by drying iron-containing green plant material concentrate or by adding a humectant to the iron-containing green plant material concentrate. Preferably, the humectant is sucrose. The quantity of the humectant to be added to the iron-containing green plant material concentrate may be defined easily by a person having ordinary skills in the art depending on the type of the humectant and the targeted water activity. The drying may be performed by freeze drying, spray drying, air drying or roller drying. The evaporation step may be performed with an evaporator. In some embodiment, the step d’) of decreasing the water activity of the iron- containing green plant material concentrate and the step d) of drying the iron-containing green plant material concentrate may be performed sequentially. In this embodiment, the step d’) of decreasing the water activity of the iron-containing green plant material concentrate is before the step d) of drying the iron-containing green plant material concentrate. In some embodiment, in particular when a step d) of drying is applied, the process does not comprise evaporation or drying before step d) of drying. In some embodiment, in particular when a step d) of drying is applied, the process does not comprise any step of evaporation or drying. In some embodiment, when a step d) of drying is not applied, the process does not comprise any step of evaporation or drying. In some embodiment, the step c) is not performed by evaporation or does not comprise any use of evaporation machine, such as rotavapor. Likewise, step c1, c2, c3 and c4 are not performed by evaporation or do not comprise any evaporation, any use of evaporation machine, such as rotavapor. It has been observed that the iron concentration in ppm in the final concentrate is significantly increased in the process of the invention compared to processes, such as the oneof RO132538A0, that apply drying or evaporation as a concentration method, directly on thepermeate without additional physical separation, in particular without centrifugation step. In some embodiment, the process may comprise a step d”) of heat-treating iron- containing green plant material concentrate after step c) or step c3). This step d”) of heat treatment may be before or after step d’). This step d”) of heat treatment may be before or after step d). This step d”) of heat treatment may be performed at a temperature of at least 60°C for at least 2 seconds. Preferably, the step d”) of heat treatment is performed at a temperature of 60-125°C for 2 seconds to 30 minutes. The process allows the effective concentration of the bioactive compounds and / or micronutrients, including iron. The obtained concentrate has substantial amount of the bioactive compounds and / ormicronutrients, including iron. Interestingly, despite its significant iron content, it has beenobserved that this concentrate can be utilized alongside compounds that are prone to oxidation, while effectively limiting or delaying their oxidation. This characteristic opens upthe possibility of iron fortification in the presence of oxidation-sensitive compounds like fats,vitamins, and / or polyphenols.The concentrate possesses other advantages. It is coming from plant materials. Hence,it is from a natural source and is suitable for vegetarian / vegan diet. In addition, the concentrate has good sensory properties and does not impart or impart very limited sensory defects, in particular limited metallic off taste, when use in products to be delivered / consumed orally (e.g. beverage, food product etc…). In addition, the concentrate is a significant source of iron and the iron of the concentrate has satisfactory bioaccessibility properties. The process is substantially natural. It does not involve the use of added organic solvent but still allow effective concentration of bioactive compounds and / or micronutrients, including iron. In a preferred embodiment, the process does not involve the use of any added organic solvent. For example, the process does not involve the use of any added organic solvent selected from the list consisting of acetone, acetonitrile, benzene, 1-butanol, 2-butanol, 3- butanone, t-butyl alcohol, carbon tetrachloride, chlorobenzene, chloroform, cyclohexane, diethylene glycol, diethyl ether, diethylene glycol dimethyl ether, 1,2-dimethoxy-ethane (glyme, DME), dimethyl-formamide (DMF), dimethyl sulfoxide (DMSO), 1,4 dioxane, 1,2- dicholoroethane, ethanol, ethyl acetate, ethylene glycol, glycerin, heptane, hexamethylphosphoramide (HMPA), hexane, methanol, methylene chloride, N-methyl-2- pyrrolidinone (NMP), nitromethane, naphthalene, pentane, 1-propanol, 2-propanol, pyridine, toluene, triethyl amine, tricine, tris, tetrahydrofuran, o-xylene, m-xylene, p-xylene and combination thereof. The process allows to effectively concentrate micronutrients, such as iron of the green plant material. Advantageously, the iron concentration by weight percent is at least 2 times higher, preferably 2 to 10 times higher in the iron-containing green plant material concentrateobtained in step c) or c3) than in the green plant material of step a). For example, theconcentration of iron in the iron-containing green plant material concentrate and the green plant material may be measured according to the method provided in the examples. The process allows to effectively decrease the ratio of undesirable antinutritional factors compared to micronutrients, such as iron, in particular antinutritional factors that may decrease or prevent absorption of micronutrients, such as iron in body. In particular, the molar ratio of iron to oxalic acid (M / M) is significantly increased through the process. It is advantageous to increase the molar ratio of iron to oxalic acid to decrease the impact of oxalic acid on iron. Indeed, oxalic acid may decrease or prevent absorption of iron in body. Advantageously, the molar ratio of iron to oxalic acid is at least 2 times higher, preferably 2 to 10 times higher in the iron-containing green plant material concentrate obtained in step c) or c3) than in the green plant material of step a). The molar ratio of iron to oxalic acid of iron-containing green plant material concentrate is expressed by dry weight of the iron-containing green plant material concentrate. The molar ratio of iron to oxalic acid of the green plant material is expressed by dry weight of the green plant material. For example, the molar ratio of iron to oxalic acid in the iron-containing green plant material concentrate and the green plant material may be measured according to the method provided in the examples. In some embodiment, the molar ratio of iron to phytic acid (M / M) is significantly increased through the process of the invention. It is advantageous to increase the molar ratio of iron to phytic acid to decrease the impact of phytic acid on iron. Indeed, phytic acid may decrease or prevent absorption of iron in body. Advantageously, the molar ratio of iron to phytic acid is at least 2 times higher, preferably at least 3 times higher, more preferably 3 to 10 times higher in the iron-containing green plant material concentrate obtained in step c) or c3) than in the green plant material of step a). The molar ratio of iron to phytic acid of the iron-containing green plant material concentrate is expressed by dry weight of the iron- containing green plant material concentrate. The molar ratio of iron to phytic acid of the green plant material is expressed by dry weight of the green plant material. For example, the molar ratio of iron to phytic acid in the iron-containing green plant material concentrate and the green plant material may be measured according to the method provided in the examples. In addition, the amount of total phenolic compounds, is significantly reduced through the process of the invention. In particular, it is advantageous to reduce phenolic compounds as phenolic compounds may prevent decrease or prevent absorption of iron. Advantageously,the total phenolic compound concentration by weight percent is at least 2 times lower,preferably at least 5 times lower in the iron-containing green plant material concentrate obtained in step c) or c3) than in the green plant material of step a). In particular, the total phenolic compound concentration by weight percent is 2-15 times lower, preferably at least 5-15 times lower in the iron-containing green plant material concentrate obtained in step c) or c3) than in the green plant material of step a). In some embodiment, the process does not comprise any steps of addition of enzymes. For example, the process does not comprise any steps of addition of protein-degrading enzymes, carbohydrate-degrading enzymes, fibre-degrading enzymes, oxalic acid-degrading enzymes, phytic acid-degrading enzymes and / or phenolic compound-degrading enzymes. Ingredient The invention relates to an ingredient comprising an added iron source and at leastone compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixturesthereof and / or at least one iron-intolerant microorganism which is probiotic bacteria for usein fortification of a composition, wherein the added iron source is an iron-containing greenplant material concentrate which comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate, and wherein the at least one compound sensitive to oxidation does not come from the iron-containing green plant material concentrate. The added iron source, the green plant material concentrate, the probiotic bacteriaand the compound sensitive to oxidation are as described in any embodiment of the followingsections: “composition”, “iron-intolerant microorganism”, “added iron source and iron-containing green plant material concentrate” and “process for obtaining the iron-containing green plant material concentrate”. In an embodiment, the added iron source is present in the ingredient in an amountsuch as to provide at least 2 mg, preferably 2 to 50mg of iron per serving of ingredient. In an embodiment, a serving of composition may correspond to 100g of ingredient. This iron content opens the possibility to make iron content claim with the ingredient, such as “source of iron”. In an embodiment, the added iron source is present in the ingredient in an amount ofat least 0.5g, preferably from 0.5 g to 21 g per serving of ingredient.This amount of added iron source provides a significant amount of iron in the finalingredient and also opens the possibility to make iron content claim with the ingredient, such as “source of iron”. In some embodiment, the ingredient is in liquid or powder or solid form. When the ingredient is in powder form, it may be in the form of free powder or in theform of compressed powder, such as in the form of a tablet. In some embodiment, the composition in powder form is not intended to be used in the form of a powder, but is to be reconstituted in a liquid, preferably in an aqueous liquid, most preferably in water, before use. The ingredient may comprise protein, carbohydrates, fats, vitamins and / or otherminerals. In some embodiment, it may comprise all of these types of nutrients. The ingredientmay also comprise a particular type of carbohydrates: prebiotics. The ingredient may also comprise minerals and other micronutrients. The proteins, the carbohydrates, the fats, the prebiotics, the minerals and other micronutrients are as described in any embodiment of the following sections: “composition”. A composition for use in a method to prevent, reduce and / or treat iron deficiency The composition of the invention being fortified with an iron-containing green plant material concentrate which is a good source of iron as described above, the present invention also relates to a composition for use in a method to prevent, reduce and / or treat iron deficiency in an individual. The composition, added iron source, the green plant material concentrate, the iron-intolerant microorganism, the probiotic bacteria and the compound sensitive to oxidation areas described in any embodiment of the following sections: “composition”, “iron-intolerantmicroorganism”, “added iron source and iron-containing green plant material concentrate”and “process for obtaining the iron-containing green plant material concentrate”. Method for reducing and / or delaying the oxidation of compounds sensitive to oxidationThe invention relates to a method for reducing and / or delaying the oxidation of at leastone compound sensitive to oxidation selected from fats, vitamins, polyphenols and mixtures thereof in a composition comprising an added iron source, wherein an iron-containing greenplant material concentrate is used as the added iron source, wherein the iron-containing greenplant material concentrate comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate. The compound(s) sensitive to oxidation, the added iron source, the iron-containinggreen plant material concentrate, and the composition are as described in any embodimentof the “composition”, “added iron source and iron-containing green plant materialconcentrate” and “process for obtaining the iron-containing green plant material concentrate”. In a preferred embodiment, the iron-containing green plant material concentraterepresent at least 50 wt%, more preferably at least 60 wt%, more preferably at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt% of the added iron in the composition. More preferably the iron-containing green plant material concentrate issubstantially the only added iron source used in the composition. Most preferably, the iron-containing green plant material concentrate is the only added iron source in the composition.In other words, the composition comprises no other ferrous or ferric compound added as anadded iron source in the composition.The present inventors have shown that by using such an iron-containing green plantmaterial concentrate instead of other commonly added iron sources, such as ferrous sulphate heptahydrate or ferric pyrophosphate, the oxidation of sensitive compounds such as fats,vitamins and / or polyphenols could be significantly reduced or delayed.The present invention enables the provision of iron or enables iron fortification inconjunction with compounds sensitive to oxidation, while effectively limiting or delaying theoxidation of these compounds that are traditionally prone to oxidation in presence of iron.The added iron source utilized in this invention is derived from natural sources, specificallyplants, making it suitable for individuals following a vegetarian or vegan diet. Moreover, theiron in this composition may exhibit improved bioaccessibility compared to traditional addediron sources. The level of oxidation of sensitive compounds can be assessed using well-knowntechniques, including the analysis of markers of oxidation. In the case of fats, in particularUFAs, more particularly PUFAs, the level of oxidation can also be assessed using sensoryexperiments. Reducing or delaying oxidation of fats, in particular UFAs, more particularlyPUFAs is identified by reduction of off-taste, such as rancidity, fishiness, metallic, painty, fried fats, etc. in the composition, when compared to a composition comprising the same ingredients but another kind of added iron source. Such an off-flavour can be tested and verified by a skilled person following accepted standards of sensory testing, such as thepreference test. Alternatively, it can also be measured by accelerated oxidation test asdescribed in the examples. In the case of compositions comprising polyphenols, such as cocoacompositions, the level of oxidation can for example be assessed using a visual or analyticalcolorimetry evaluation. Further second medical uses The composition of the present invention, preferably comprising fats, preferably UFAs,more preferably PUFAs, even more preferably LC-PUFAs may be used for prevention,amelioration or treatment of a disease or disorder as defined herein. The composition, added iron source, the iron-intolerant microorganism, the probioticbacteria, the green plant material concentrate and the compound sensitive to oxidation areas described in any embodiment of the following sections: “composition”, “added iron source and iron-containing green plant material concentrate” and “process for obtaining the iron- containing green plant material concentrate”. As used herein, the term "a disorder" or " a disease" refers to any derangement or abnormality of function; a morbid physical or mental state. See Dorland's Illustrated Medical Dictionary, (W.B. Saunders Co. 27th ed. 1988). Such diseases or disorders may be selected from malnutrition, metabolic diseases, neurodegenerative diseases, Alzheimer disease / cognitive impairment, Parkinson's disease, neurological diseases, Amyotrophic lateral sclerosis, Traumatic brain injury, Hypoxic / ischemic brain injury, Autism, ADHD (Attention Deficit Hyperactivity Disorder), Depression, Headaches, Migraine Headaches, Narcolepsy,GLUT-1 deficiency, Pyruvate Dehydrogenase (PDH) deficiency, phosphofructokinase (PFK)deficiency, Glycogenosis type V (McArdle disease), Cardiac ischemia, Rett syndrome, Tuberous Sclerosis, Diabetes and Cancer (astrocytornas, prostate, gastric, renal, head and neck), preferably for use in the prevention, amelioration or treatment of malnutrition, metabolic diseases, neurodegenerative diseases, preferably as a nutritional supplement. The composition is preferably used as a nutritional composition or supplement. The composition of the present invention, preferably comprising fats, preferably UFAs,more preferably PUFAs, even more preferably LC-PUFAs, may also be used for the promotionof the development of the nervous system and / or of the retina, and / or in the promotion and / or improvement of the mental performance, behavioural and visual functions of an infant or a child. For the purpose of the present invention, mental performance is for example intended as cognitive and intellectual performance, memory, as well as language ability of an infant or child. Development of the nervous system is intended to include for example brain and neuronal development. The composition of the present invention, preferably comprising fats, preferably UFAs,more preferably PUFAs, even more preferably LC-PUFAs, may further be used to strengthenimmunity, including the development of gut microflora. The composition of the present invention, preferably comprising fats, more preferably UFAs, even more preferably PUFAs, furthermore can be used for reducing the risk of the development of overweight, obesity and insulin resistance. In particular, this includes a method for promoting the development of the nervoussystem and / or of the retina, and / or for promoting and / or improving the mental performance,behavioural and visual functions of an infant or a child, and / or for strengthening immunity,including promoting the development of gut microflora, and / or for reducing the risk of thedevelopment of overweight, obesity and insulin resistance of an infant or a child, wherein themethod comprises the administration of the inventive composition as described above in aneffective amount in said child or said infant. In particular, this also includes the use of the inventive composition as described abovein an effective amount for promoting the development of the nervous system and / or of theretina, and / or for promoting and / or improving the mental performance, behavioural andvisual functions of an infant or a child, and / or for strengthening immunity, includingpromoting the development of gut microflora, and / or for reducing the risk of thedevelopment of overweight, obesity and insulin resistance of an infant or a child.The advantageous effects of the inventive composition as described above andpreferably comprising fats, preferably UFAs, more preferably PUFAs, even more preferably LC-PUFAs, is preferably accomplished by administering an effective amount of a composition according to the present invention to a subject in need thereof. Preferably, such a composition is to be administered once daily, preferably twice daily, more preferably three times daily, wherein during administration preferably at least one unit or dose for administration is provided, as defined herein. The composition is preferably administered orally to the subject. Method for preventing or reducing the loss of probiotic bacteria during reconstitutionThe invention relates to a method for reducing or preventing the loss of probioticbacteria during reconstitution of a composition in powder form comprising at least oneprobiotic bacteria and an added iron source, wherein an iron-containing green plant material concentrate is used as the added iron source, wherein the iron-containing green plant material concentrate comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate and wherein the iron-containing green plant material concentrate is in powder form. The added iron source, the composition, the green plant material concentrate and theprobiotic bacteria are as described in any embodiment of the following sections:“composition”, “iron-intolerant microorganism”, “added iron source and iron-containinggreen plant material concentrate” and “process for obtaining the iron-containing green plant material concentrate”. In a preferred embodiment, the iron-containing green plant material concentrate represent at least 50 wt%, more preferably at least 60 wt%, more preferably at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt% of the added iron in the composition. More preferably the iron-containing green plant material concentrate issubstantially the only added iron source used in the composition. Most preferably, the iron-containing green plant material concentrate is the only added iron source in the composition.In other words, the composition comprises no other ferrous or ferric compound added as anadded iron source in the composition.Without wising to be bound by theory, it is believed that by using the iron-containinggreen plant material concentrate of the invention instead of other commonly added ironsources, such as ferrous sulphate heptahydrate or dissolved ferrous sulphate in spray-dried form, the loss of probiotic bacteria at the time of reconstitution of the composition could be prevented or at least significantly reduced. The added iron source has an important impact on the survival of the probiotic bacteria, whereas the impact of iron sources present as part of an ingredient that is not intended mainly for the purpose of iron supplementation is much smaller, owing to the complexity of such ingredients. Method for preventing or reducing the loss of probiotic bacteria over shelf lifeThe invention relates to a method for reducing or preventing the loss of probioticbacteria over the shelf life in a composition comprising at least one probiotic bacteria and anadded iron source, wherein an iron-containing green plant material concentrate is used as the added iron source, wherein the iron-containing green plant material concentrate comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate. The added iron source, the composition, the green plant material concentrate and theprobiotic bacteria are as described in any embodiment of the following sections:“composition”, “iron-intolerant microorganism”, “added iron source and iron-containinggreen plant material concentrate” and “process for obtaining the iron-containing green plant material concentrate”. In some embodiment, the loss of probiotic bacteria is reduced or prevented over ashelf life of at least 5 days, at least 15 days, at least 25 days, at least 1 month, at least 2 months,at least 3 months, at least 4 months, at least 5 months, at least 6 months, at least 8 months,at least 12 months, at least 24 months or at least 30 months under chilled or ambient conditions. The term “chilled conditions” refers to temperatures ranging from 2°C to 14°C,preferably from 2°C to 10°C, more preferably from 4°C to 8°C. These storage temperaturesrelate to the storage of the composition before being commercially obtained by an endconsumer. Generally, the end consumer is advised to store the composition under the samechilled conditions until consumption, for example in a refrigerator. The term “ambient conditions” refers to temperatures ranging from 15°C to 37° C, preferably from 20°C to 30°C.These storage temperatures relate to the storage of the composition before beingcommercially obtained by an end consumer. Generally, the end consumer is advised to storethe composition under the same ambient conditions until consumption, for example in a shelfat room temperature. In a preferred embodiment, the iron-containing green plant material concentrate represent at least 50 wt%, more preferably at least 60 wt%, more preferably at least 70 wt%, more preferably at least 80 wt%, even more preferably at least 90 wt% of the added iron in the composition. More preferably the iron-containing green plant material concentrate issubstantially the only added iron source used in the composition. Most preferably, the iron-containing green plant material concentrate is the only added iron source in the composition.In other words, the composition comprises no other ferrous or ferric compound added as anadded iron source in the composition.Without wising to be bound by theory, it is believed that by using the iron-containinggreen plant material concentrate of the invention instead of other commonly added ironsources, such as ferrous sulphate heptahydrate or dissolved ferrous sulphate in spray-driedform, the loss of probiotic over the shelf life could be prevented or at least significantlyreduced. The added iron source has an important impact on the survival of the probioticbacteria, whereas the impact of iron sources present as part of an ingredient that is notintended mainly for the purpose of iron supplementation is much smaller, owing to the complexity of such ingredients. Those skilled in the art will understand that they can freely combine all features of thepresent invention disclosed herein. In particular, features described for the composition ofthe present invention may be combined with the uses and methods of the present inventionand vice versa. Further, features described for different embodiments of the present invention may be combined. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. EXAMPLES Example 1 –Iron concentration process of the invention from dry herbs without acids Dry herbs, in particular dry nettle (Urtica dioica) or dry peppermint A or B(Mentha piperita) or dry thyme A or B (Thymus vulgaris), comprising leaves and stems wereground to a powder. Dry thyme A was sourced from France, while dry thyme B was sourced from Morocco. Dry peppermint A was sourced from France, while dry peppermint B was sourced from Egypt. The powder was mixed with water in a ratio 1:15 (w:v) and the powder was let to hydrate for 5 min to form suspensions. The suspension was then blended for 1 min to obtain a slurry. The obtained slurry was filtered through a 500 µm mesh size filter. The permeate was recovered and subsequentially filtered through a 180 µm mesh size filter. The permeate was recovered and the obtained permeate was heat-treated to reach a temperature of 71 °C for 2 min. After cooling to 4 °C, the permeate was centrifuged at 2500g for 10 min. The precipitate was recovered and formed the iron-containing green plant material concentrate. Optionally, the concentrate can be dried.Example 2- Iron concentration process of the invention from dry herbs in presence of acidsDry herbs, in particular dry peppermint (Mentha piperita), dry nettle (Urtica dioica), ordry thyme (Thymus vulgaris) comprising leaves and stems were ground into powder. The powder (50 g) was mixed with water (700 mL) in a ratio 1:15 (w:v) to prepare suspension, andpure citric (4,5 g, 15,8 g, or 6,1 g anhydrous citric acid for peppermint, nettle, or thyme,respectively) acid or ascorbic acid (16,8 g ascorbic acid for peppermint) or hydrochloric acid(3,6 mL, 15 mL, or 5,3 mL 6 M HCl solution for peppermint, nettle, or thyme, respectively) or malic acid (4,7 g malic acid for peppermint) were added in the suspension to reach a pH of3.5. After acid addition, the suspension was let for 2 minutes to ensure appropriate hydrationof the powder in the suspensions. The suspension was then blended for 2 min to obtain a slurry. The obtained slurry was filtered through a 500 µm mesh size filter. The permeate was recovered and subsequentially filtered through a 180 µm mesh size filter. The permeate was recovered and the obtained permeate was heat-treated to reach a temperature of 71 °C for 2 min. After cooling to 4 °C, the permeate was centrifuged at 2500g for 10 min. The precipitate was recovered and formed the iron-containing green plant material concentrate. Optionally, the concentrate can be dried.Example 4 – Iron quantificationMaterial and Methods Iron contents of the raw materials (i.e. dry herbs powder obtained after grinding) andthe iron-containing green plant material concentrates obtained in either example 1 or 2 were determined by atomic emission spectrometry, using a Microwave plasma atomic emission spectroscopy (MP-AES) 4200 (Agilent, Switzerland). For MP-AES analysis, samples (approx. 100–400 mg) were mineralized in duplicate in a Microwave Digestion System (Mars 6, CEM, USA) using Xpress microwave bombs with 4 mL of 70% HNO3supra pure quality (Sigma- Aldrich, St. Louis, MO, USA 1 mL of 30% H2O2 (Merck KGaA, (Darmstadt, Germany). Mineral solutions were then transferred to 50 mL Falcon tubes and the volume was adjusted to 20 mL with Milli-Q water. Iron content was measured using external calibration with multi element standards at the wavelength 371 nm. Accuracy of the analysis was checked by analyzing the standard reference materials (SRM 3233, Typical Diet; NIST, MD, USA). Results Figure 1 shows the iron concentration (based on DW) of dry peppermint A, dry nettle,dry thyme A and B and their corresponding iron-containing green plant material concentrates obtained according to the method of example 1. Additionally, the iron content of four commercial extracts of peppermint (2 extracts, Martin Bauer 11000005 Peppermint extract powdered, Martin Bauer 11000192 Peppermint SuperFine), nettle (1 extract, Martin Bauer 15100000 Nettle leaves extract powdered), and thyme (1 extract, Martin Bauer 17100001 Thyme extract powdered) is reported. By dry peppermint, dry nettle and dry thyme, it is understood the together of leavesand stems of the dry plant that were ground into powders before being processed into theconcentration process. The concentration process of the invention resulted in a significant increase in iron concentration from 298 ppm in dry peppermint A to 2973 ppm in iron-containing peppermintconcentrate A (=iron-containing peppermint A concentrate). The concentration process of theinvention resulted in a significant increase in iron concentration from 288 ppm in dry nettle to 1355 ppm in iron-containing nettle concentrate. The concentration process of the invention resulted in a significant increase in iron concentration from 180 ppm in dry thyme A to 1294 ppm in iron-containing thyme concentrate A (=iron-containing thyme A concentrate). With another batch of thyme (i.e. thyme B), the concentration process of the invention resulted in a significant increase in iron concentration from 1903 ppm in dry thyme B to 6142 ppm in iron- containing thyme concentrate B (=iron-containing thyme B concentrate). The commercial water extracts of peppermint, nettle and thyme all exhibit very low iron concentrations, specifically below 165 ppm, showing that the concentration process of the invention has clear advantages in obtaining concentrates with high iron concentrations compared to standard water concentration processes.Example 5 – Quantification of antinutritional factorsMaterial and Methods: Oxalic acid was extracted from the sample with water under mechanical agitation. Oxalic acid was determined by ion chromatography (Dionex ICS-5000, with column Dionex Ion PAC AS16 REFIC Analytical (250 x 2 mm)) coupled to mass spectrometry (SCIEX Triple Quad 5500 with Selexion). Total phenolic content was quantified as follows. Phenolics were extracted by suspending the samples in methanol, shaking them for 1 min every 5 min for 30 min. The samples were then centrifuged (750g, 10 min, 20 °C) and the supernatant recovered. The pellet was reextracted with methanol, centrifuged and the supernatant recovered and pooled with the previous one. The extract (1 mL) was mixed with 15 mL water and 1 mL Folin- Ciocalteu phenol reagent, mixed well and allowed to sit for 6 min. Sodium carbonate solution (3 mL, 20%) was added to each sample and mixed well. The samples were incubated at 30°C for 2 h and then the absorbance was read at 765 nm. Total phenolic content was quantified against a gallic acid calibration curve, therefore the results are expressed as gallic acid equivalent as each phenolic compound was equivalent to one molecule of gallic acid. The phytic acid was measured according to the “phytic acid (phytate) / Total phosphorus” Megazyme kit. This kit enables quantification of free and total phosphorus in the sample by means of colorimetric detection. Total phosphorus is defined as the phosphorus that is derived from phytic acid as well as other sources and is measured after treating sample first with phytase followed by alkaline phosphatase. Free phosphorus, on the other hand, is defined as phosphorus derived from non-phytic acid sources within the sample and is measured without enzymatic treatment from the kit. In short, 1 g of sample was mixed with 20 mL HCl acid (0.66 M) and stirred vigorously for 3 h to form an extract. The extract (1 mL), was centrifuged at 13000 rpm for 10 min and 0,5 mL of the resulting supernatant was neutralised with 0.5 mL NaOH solution (0.75 M). The neutralised sample extract (0.05 mL) was mixed with distilled water (0.60 mL), the provided buffer I (0,20 mL) and a phytase suspension (0.02 mL) for the quantification of total phosphorus. A control sample was prepared by mixing the sample extract (0.05 mL) with distilled water (0.62 mL) and the provided buffer I (0.20 mL) to quantify free phosphorus. Both samples were vortexed and incubated at 40 °C for 10 min. Distilled water (0.02 mL) and provided buffer 3 (0.2 mL) were added to the control, while buffer 3 (0.20 mL) and suspension 4 (ADP, 0.02 mL) were added to the sample for total phosphorus. Samples were vortexed and incubated at 40 °C for 15 min. The reaction was stopped by adding 0,30 mL of trichloroacetic acid (50% w / v). Samples were centrifuged at 13000 rpm for 10 min. The supernatant (1 mL) was used for the colorimetric determination of phosphorus. The samples was mixed with 0.5 mL of color reagent. The color reagent was prepared by mixing 1 part of ammonium molybdate solution (5% w / v) with 5 parts of ascorbicacid (10 % w / v) / sulphuric acid (1 M) solution. After mixing the sample with the color reagent,it was incubated at 40 °C for 1 h and afterwards the absorbance read at 655 nm. Measured absorbance was used to calculate concentration of phosphorus, which was in turn used to calculate concentration of PA. Formula (1) was used to calculate concentration of phosphorus in free phosphorus as well as total phosphorus reactions. mean M × vHCl × F × ΔAc^^^^^^^^^^^^^^^^=w × v × 10000(1) cphosphorus = concentration of phosphorus in the sample [g / 100g] mean M = mean value of phosphorus standards [μg / ΔAstandard], where M = μg ofphosphorus in the standard solution (i.e., 0.5 – 7.5) divided by ΔAstandard (i.e., Astandard X - Astandard0) vHCl = original sample extract volume [mL] F = dilution factor (in this work, F = 1) ΔAsample = absorbance difference of the sample (i.e., Asample tot – Asample free)w= weight of original sample material [g] v = sample volume used in the colourimetric determination step [mL] (= 1 mL) 10000 = conversion from μg / g to g / 100 g Equation (2) is used to convert calculated concentration of bound phosphorus into PA concentration. It assumes that the amount of bound phosphorus measured is exclusively of PA-origin. cPA =concentration of PA in the sample [g / 100g] cphosphorus= concentration of bound phosphorus in the sample [g / 100g] 0.282 = mass fraction of phosphorus in PA The molar ratio between iron and phytic acid was then calculated. Results: Table 1 shows the amount of oxalic acid and phytic acid based on dry weight of theiron-containing peppermint concentrates A and B, the iron-containing nettle concentrate andthe iron-containing thyme concentrate A obtained according to the method of example 1.Oxalic acid and phytic contents (ppm) based on dry weight in iron-containing peppermint, thyme and nettle concentrates. Oxalic acid (ppm) Phytic acid (ppm)Iron-containing peppermint A concentrate 9177 1569 ± 314Iron-containing peppermint B concentrate 971 ± 268Iron-containing nettle concentrate 2229 1575 ± 461Iron-containing thyme concentrate A 799 ± 100Table 1 Figure 2 shows the molar ratio between iron and oxalic acid molar concentrations indry peppermint A and dry nettle powders and iron-containing peppermint A and nettle concentrates obtained according to the method of example 1. The concentration process of the invention resulted in an increase in the iron to oxalic acid ratio from 0.25 to 0.52, indicating a lower concentration of iron potentially chelated by oxalic acid in the iron-containing peppermint concentrate, and therefore potentially more iron available for absorption. An even greater improvement was observed in the iron to oxalic acid ratio from dry nettle (0.23) to iron-containing nettle concentrate (1,11). Figure 10 shows the total phenolics content (mg gallic acid equivalent / g DW) in in dry peppermint B and dry nettle and iron-containing peppermint B and nettle concentrates obtained according to the method of example 1. The concentration process of the inventionresulted in a significant decrease in total phenolics from 47,3 in dry peppermint to 16,4 mgGAE / g DW in iron-containing peppermint concentrate, which suggests a potential decrease in inhibitors of iron absorption (antinutritional factors). A similar trend was observed for nettle; total phenolics was decreased from 8,38 in dry nettle to 0,88 mg GAE / g DW in iron-containing nettle concentrate. These results indicate a lower concentration of iron potentially chelated by phenolic compounds in the iron-containing concentrates, and therefore potentially more available for absorption. Figure 3 shows the molar ratio between iron and phytic acid molar concentrations indry peppermint A and B, nettle, and thyme A powders and iron-containing concentratesobtained from them according to the method of example 1. The concentration process of theinvention resulted in an increase in the iron to phytic acid ratio from 2.2 in dry peppermint Ato 7.7 in iron-containing peppermint A concentrate.The concentration process of the invention resulted in an increase in the iron to phyticacid ratio from 6.6 in dry peppermint B to 44 in iron-containing peppermint B concentrate(=iron-containing peppermint concentrate B). The concentration process of the invention resulted in an increase in the iron to phyticacid ratio from 1.3 in dry nettle to 8.9 in iron-containing nettle concentrate.The concentration process of the invention resulted in an increase in the iron to phyticacid ratio from 2.3 in dry thyme to 23 in iron-containing thyme concentrate A.These results indicate a lower concentration of iron potentially chelated by phytic acidin the iron-containing concentrates, and therefore potentially more available for absorption.Example 6– in vitro digestion to quantify iron bioaccessibilityMaterial and Methods: Briefly, 1 g of iron-containing green plant material concentrates prepared according tothe concentration processes of example 1 and 2 were mixed with 10 mL of KCl 5mmol + NaCl140 mmol pH 2. After adjusting the pH to 2, 0.5 mL of pepsin solution (prepared by dissolving200 mg pepsin in 10 mL 0.1 M HCl) was added and the samples were incubated at 37 °C for 1 h. After 1 h, the pH was adjusted to 5.5 with 1 M NaHCO3. The volume of the samples was adjusted to 15 mL by adding 6.7 KCl 5 mmol + NaCl 140 mmol. Pancreatin solution (2.5 mL, prepared by adding 87.5 mg pancreatin and 525 mg bile extract to 44 mL 0.1 M NaHCO3) was added, and the samples were incubated at 37 °C for 2 h. An aliquot of the full digesta (2.5 g) was analysed for iron content by MPAES. The rest of the sample was centrifuged at 10000g for 30 min at 4 °C, and 2.5 g of supernatant was analysed for iron content by MPAES. Iron bioaccessibility was defined as: 100 Iron bioaccessibility refers to the fraction of the total amount of iron that istheoretically available for absorption.Results: Figure 4 shows the iron bioaccessibility of iron-containing peppermint concentratesprepared with water according to the concentration process of example 1 or prepared inpresence of acid (i.e. citric acid or hydrochloric acid or malic acid or ascorbic acid) accordingto the concentration process of example 2 from dry peppermint B. The iron bioaccessibility ofthe different concentrates was compared to the one of an iron salt, in particular ironpyrophosphate. The use of citric acid during the concentration process of the inventionsignificantly increased the iron bioaccessibility (24%) compared to the concentrate preparedwith the concentration process of the invention with water in absence of acid (11%) or inpresence of another acid such as ascorbic acid (10%). Hydrochloric acid positively impactedthe iron bioaccessibility, but to a lesser extent than citric acid, leading to 20% iron bioaccessibility. Malic acid positively impacted the iron bioaccessibility, but to a lesser extent than citric acid, leading to 18% iron bioaccessibility. The iron-containing peppermintconcentrate prepared with citric, hydrochloric, or malic acids showed a higher ironbioaccessibility than iron pyrophosphate, a commonly used iron fortificant. Figure 5 shows the iron bioaccessibility of iron-containing nettle concentratesprepared with water (according to example 1) or water in presence of respectively citric acid,and hydrochloric acid (according to example 2). Citric acid and concentrates hydrochloric acidpositively impacted the iron bioaccessibility of the iron-containing nettle. Figure 6 shows the absolute amount of bioaccessible iron contained in dry peppermintB, and iron-containing peppermint concentrates prepared with water according to theconcentration process of example 1 or water in presence of respectively citric acid, hydrochloric acid, malic acid and ascorbic acid according to the concentration process of example 2, from dry peppermint B. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. The iron-containing peppermint concentrate prepared with hydrochloric acid has clear advantages compared to dry peppermint as it contains a greater amount of bioaccessible iron (601 ppm in iron- containing peppermint concentrate compared to 288 ppm in dry peppermint). Figure 7 shows the absolute amount of bioaccessible iron contained in dry nettle, andiron-containing nettle concentrates prepared with water according to the concentrationmethod of example 1 or water in presence of respectively citric acid and hydrochloric acid according the method to example 2. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. The iron-containing nettle concentrates prepared with either water, citric or hydrochloric acid have clear advantages compared to dry nettle as they contain greater amounts of bioaccessible iron (39, 114, 147 ppm in iron-containing nettle concentrate prepared with water, citric acid, hydrochloric acid, respectively, compared to 28 ppm in dry nettle). Figure 8 shows the iron bioaccessibility of iron-containing thyme concentrates prepared with water (according to example 1) from dry thyme B, and iron-containing thymeconcentrates prepared with water in presence of respectively citric acid and hydrochloric acid(according to example 2) from dry thyme B. Citric acid and hydrochloric acid positivelyimpacted the iron bioaccessibility of the iron-containing thyme concentrates.Figure 9 shows the absolute amount of bioaccessible iron contained in dry thyme B,and iron-containing thyme concentrates prepared with water according to the concentrationmethod of example 1 or water in presence of respectively citric acid and hydrochloric acid according the method to example 2 from dry thyme B. The absolute amount of bioaccessible iron was calculated multiplying the iron content in the sample by the bioaccessibility value. The iron-containing thyme concentrates prepared with either citric or hydrochloric acid have clear advantages compared to dry thyme as they contain greater amounts of bioaccessible iron (190, 224 ppm in iron-containing thyme concentrate prepared from dry thyme B with citric acid and hydrochloric acid, respectively, compared to 59 ppm in dry thyme B).Example 7- Emulsion preparation and accelerated oxidation testMaterial and methods: Athyme concentrate(water) B was prepared according to example 1 starting from drythyme B. In addition, an acidic thyme concentrate (HCl) B was prepared according to example2 starting from dry thyme B and by using hydrochloric acid as acid.Iron salts (ferrous sulfate or iron pyrophosphate) or thyme concentrate (water) B orthyme concentrate (HCl) B (all containing 7 mg iron) were dissolved in tap water (30 g) withPolytron. The dispersion was mixed at 20000 rpm for 2 minutes and the pH has been adjustedto 4.0 using hydrochloric acid (1M). In a separated container, sunflower lecithin (1.5 g) wasmixed with rapeseed oil (RSO, 20g). The water and oil phases were combined by slowly addingthe oil phase in the water phase by mixing at 20000 rpm for 2 minutes to prepare emulsions.Table 2 shows the iron content in the different iron sources and the amount of iron in the different emulsions. In particular, the same amount of iron was targeted in the emulsions, i.e. : 2.1mg / 15g serving. Added iron Ferrous sulfate Ferric Thyme Thyme source Heptahydrate Pyrophosphate concentrate concentrate (HCl) name (water) B B Iron content~20% ~21% 2321 ppm Fe 2201 ppm Fein the iron source Iron target amount in the emulsions: 2.1mg / 15g servingTable 2 To evaluate the oxidative stability, an accelerated oxidation test was performed using an Oxipres (Mikrolab Aarhus A / S, Højbjberg, Denmark) 15g of the emulsion is placed in a hermetically sealed cell. The air is purged andreplaced with pure oxygen at 5 bars pressure. The cell is then placed in a heating bloc at a high temperature to accelerate reactions ( 90°C). During the reaction, the pressure of the test chamber is continuously monitored, and a pressure drop indicates the oxygen consumption caused by the oxidation reaction. The “oxidation induction time (OIT)” or “induction period” is defined as the time ofthe intersection of two tangents of the pressure curves, i.e. intersection between the tangent to the pressure curve when the pressure is steady and the tangent to the pressure curve when the pressure is dropping. This time is an indication of the oxidative stability of the sample. The longer the OIT is, the stronger (i.e. the higher) the oxidative stability is, and vice versa. Results: Figure 10 reports the induction period (h) of emulsion (40% RSO in water) reference,and emulsions with addition of ferrous sulfate (FeSO4), ferric pyrophosphate (FePP), thyme B(water) concentrate (named thyme concentrate in figure 10) and thyme B acidic (HCl)concentrate (named acidic thyme concentrate in figure 10). The addition of FeSO4 and FePPreduced the induction times compared to the emulsion reference. Contrarily, the addition ofthe thyme concentrates (non-acidic and acidic), increased the induction times, despite theyhave the same iron contents as the samples with FeSO4 and FePP. This decrease in inductiontime shows an enhanced oxidative stability.Without wishing to be bound by theory, it is believed that the concentrate of theinvention delays fat oxidation due to the iron compartmentalization by the green plantorganellae and / or its complexation with macromolecules coming from the green plantmaterial concentrate. Example 8– Comparison of the iron concentration process of the invention from dryherbs with acids against another process to concentrate iron reported in RO132538A0. Material and Method: Iron-containing spearmint concentrate was prepared as in example 2, but with the following adjustment: Dry ground spearmint was mixed with water in a ratio 1:10 (w:v) and 3% citric acid was added, resulting in a pH of 3. The suspension was mixed for 10 min at 40 °C. The obtained slurry was filtered through a 200 µm mesh size filter. The permeate was recovered and subsequentially filtered through a 50 µm mesh size filter. The permeate was recovered and centrifuged at 2500g for 10 min. The precipitate was recovered and formed the iron-containing spearmint concentrate, which was freeze-dried. The alternative iron concentration process was executed as reported in the patent RO132538A0. Dry ground spearmint was mixed with water in a ratio 1:10 (w:v) and 3% citric acid was added, resulting in a pH of 3. The suspension was mixed for 10 min at 40 °C. The obtained slurry was filtered through a 200 µm mesh size filter. The permeate was recovered and subsequentially filtered through a 50 µm mesh size filter. The permeate was recovered and water was removed by freeze-drying, to obtain a freeze-dried spearmint permeate. Iron was measured in the iron-containing spearmint concentrate and in the freeze- dried spearmint permeate, as explained in example 4. Results: Ground spearmint had an iron concentration of 335.0 ± 0.6 ppm. Based on the iron quantification results, Tthe iron concentration process of the invention led to an iron-containing spearmint concentrate containing 1652.7 ± 1.5 ppm (based on dry weight). Thecentrifugation step is crucial to concentrate the iron-containing material, while getting rid ofthe less iron rich material in the supernatant (measured iron content 30.2 ± 0.1 ppm ppmbased on dry weight). Differently, based on the iron quantification results, the iron concentration process of RO132538A0, where there is no centrifugation step but the permeate is directly freeze-dried, led to an iron content of 246.0 ± 0.5 ppm. These results clearly show the advantage of the present invention to obtain an iron-concentrated plantmaterial, specifically with an iron content that is at least 2-folds higher than the original greenplant material. Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

CLAIMS1. A composition comprising an added iron source and at least one compound sensitive tooxidation selected from fats, vitamins, polyphenols and mixtures thereof and / or at least oneiron-intolerant microorganism which is probiotic bacteria, wherein the added iron source is aniron-containing green plant material concentrate which comprises at least 500 ppm iron by dryweight of iron-containing green plant material concentrate, and wherein the at least one compound sensitive to oxidation does not come from the iron-containing green plant materialconcentrate.

2. The composition according to claim 1, wherein which has a molar ratio of iron to oxalic acid ofat least 0.3 and / or a molar ratio of iron to phytic acid of at least 5.

3. The composition according to any one of the preceding claims, wherein the iron-containinggreen plant concentrate is obtainable or obtained by the process comprising the steps of: a) suspending a green plant material in an aqueous liquid to form a green plant material suspension, b) blending the green plant material suspension to disrupt the plant cells within the green plant material suspension thereby releasing their intracellular material and resulting in a green plant material slurry, c) applying a physical mean on the green plant material slurry to separate and obtain an iron-containing green plant material concentrate, d) optionally, drying the iron-containing green plant material concentrate.

4. The composition according to any one of the preceding claims, wherein the iron-containinggreen plant material concentrate and / or the green plant material comes from herb and / or duckweed.

5. The composition according to any one of the preceding claims, wherein the herb is selectedfrom the group consisting of parsley, coriander, mint, thyme, lemon balm, nettle, sage, oregano, rosemary, basil, dill, chervil, savory or a mixture thereof.

6. The composition according to any one of claims 3 to 5, wherein the step c) is performedthrough filtration and / or centrifugation and / or decantation and / or heat treatment.

7. The composition according to any one of claims 3 to 6, wherein the step c) of applying aphysical mean is performed through the steps of: c1) filtering the green plant material slurry to obtain a permeate, c2) optionally, heat-treating the permeate, c3) centrifugating or decanting the permeate to obtain an iron-containing green plant material concentrate, c4) optionally, heat-treating the concentrate.

8. The composition according to any one of claims 3 to 7, wherein an acid is further added to thegreen plant material suspension before step b).

9. The composition according to claim 8, wherein the acid is selected from the list consisting ofhydrochloric acid, citric acid, malic acid, ascorbic acid, lactic acid or a mixture thereof.

10. The composition according to any one of claims 3 to 9, wherein the iron concentration byweight percent is at least 2 times higher, preferably 2 to 10 times higher in the iron-containinggreen plant material concentrate obtained in step c) or c3) than in the green plant material of step a).

11. The composition according to any one of claims 3 to 10, wherein the green plant material isground to a powder before step a).

12. The composition according to any one of the preceding claims, characterized in that thecomposition is selected from the group consisting of food composition, beverage composition, dietary supplement, nutritional composition, complete nutritional composition, incomplete nutritional composition, pharmaceuticals, oral nutritional supplement, medical food, nutraceuticals, beverages, powdered nutritional product to be reconstituted in water or milk before consumption, food additive, food for special medical purpose (FSMP), medicaments, petfood, feed, cosmetic composition and combinations thereof.

13. The composition according to any one of the preceding claims, characterized in that the addediron source is present in an amount such as to provide at least 0.5mg, preferably 0.5 to 50 mgof iron per serving of composition, in particular per 100g of composition.

14. The composition according to any one of the preceding claims, characterized in that :^ the vitamin A is present in the composition in an amount of 2.4mg to 800mg / 100g ofcomposition; and / or^ the vitamin C is present in the composition in an amount of 120 mg to 83000mg / 100g of composition; and / or,^ the vitamin E is present in an amount of 20mg to 15000 mg / 100g; and / or,^ the flavonols are present in the composition in an amount of 500 to 5000 mg per100g of composition; and / or, ^the unsaturated fatty acids (UFAs) are present in the composition in an amount of 25to 80g per 100g of composition.

15. The composition according to any one of the preceding claims, wherein the fats are providedas an oil, preferably an oil selected from the list consisting of vegetable oil, fish oil, microalgaeoil, microbial oil and mixture thereof.

16. The composition according to any one of the preceding claims, wherein the fats contain or areUFAs, preferably PUFAs, more preferably LC-PUFAs.

17. An ingredient comprising an added iron source and at least one compound sensitive tooxidation selected from fats, vitamins, polyphenols and mixtures thereof and / or at least oneiron-intolerant microorganism which is probiotic bacteria for use in fortification of acomposition, wherein the added iron source is an iron-containing green plant materialconcentrate which comprises at least 500 ppm iron by dry weight of iron-containing greenplant material concentrate, and wherein the at least one compound sensitive to oxidation does not come from the iron-containing green plant material concentrate.

18. A method for reducing and / or delaying the oxidation of at least one compound sensitive tooxidation selected from fats, vitamins, polyphenols and mixtures thereof in a compositioncomprising an added iron source, wherein an iron-containing green plant material concentrateis used as the added iron source, wherein the iron-containing green plant material concentrate comprises at least 500 ppm iron by dry weight of iron-containing green plant materialconcentrate.

19. A composition according to any one of claims 1 to 16, for use in the prevention, ameliorationor treatment of malnutrition, metabolic diseases, neuro-degenerative diseases, iron deficiency in an individual, wherein said composition is administered in an effective amount in said individual and wherein said composition is preferably administered orally to said individual.

20. A composition according to any one of claims 1 to 16, for use in the promotion of thedevelopment of the nervous system and / or of the retina, in the promotion and / or improvement of the mental performance, behavioural and visual functions of an infant or a child, for strengthening immunity, including the development of gut microflora, and / or for reducing the risk of the development of overweight, obesity and insulin resistance, whereinthe composition is administered in an effective amount in said infant or child and wherein said composition is preferably administered orally to said infant or child.

21. A method for reducing or preventing the loss of probiotic bacteria during reconstitution of acomposition in powder form comprising at least one probiotic bacteria and an added iron source, wherein an iron-containing green plant material concentrate is used as the added iron source, wherein the iron-containing green plant material concentrate comprises at least 500 ppm iron by dry weight of iron-containing green plant material concentrate and wherein theiron-containing green plant material concentrate is in powder form.

22. A method for reducing or preventing the loss of probiotic bacteria over the shelf life in acomposition comprising at least one probiotic bacteria and an added iron source, wherein aniron-containing green plant material concentrate is used as the added iron source, wherein the iron-containing green plant material concentrate comprises at least 500 ppm iron by dryweight of iron-containing green plant material concentrate.

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