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Promoting influence of combinations of amchur, b-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains.

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Promoting influence of combinations of amchur, b-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. International Journal of Food Sciences and Nutrition, 62 (5). pp. 518-524.

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Abstract

Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility—namely, amchur (0.75g/10g), b-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g)—were evaluated for a possible additive/synergistic effect on the bioaccessibility of iron and zinc from food grains. The positive influence on the bioaccessibility of iron was additive in the case of combinations of amchur–carrot, amchur–garlic, onion–carrot, and onion–amaranth in a few specific grains. Positive influence on the bioaccessibility of iron was even synergistic for combinations of amchur–onion and amchur–garlic in a few grains. The influence of amchur–garlic and amchur–onion was additive while the combination of amchur–amaranth and amchur–garlic produced a synergistic-promoting influence on zinc bioaccessibility in a few instances. This observation would be useful in evolving dietary strategies to maximize the bioavailability of minerals from grains.

Item Type: Article
Uncontrolled Keywords: Allium spices, bioaccessibility, b-carotene-rich vegetables, food acidulant, iron, zinc
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Aug 2011 09:13
Last Modified: 28 Dec 2011 10:28
URI: http://ir.cftri.com/id/eprint/10427

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