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Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains.

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2011) Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains. International Journal of Food Sciences and Nutrition, 62 (8). pp. 826-834. ISSN 0963-7486

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Abstract

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, b-carotene-rich vegetables and Allium spices are understood to promote mineral bioaccessibility (an estimate of bioavailability using in vitro method) from food grains. In this study, we have verified whether these promoters would counter negative effects of phytate and tannin on bioaccessibility of iron and zinc from grains. Combinations of promoters – amchur, carrot and onion with phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioaccessibility from the food grain. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population dependent on plant foods.

Item Type: Article
Uncontrolled Keywords: Bioaccessibility, iron, zinc, inhibitors, promoters
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2012 07:00
Last Modified: 07 Dec 2016 13:11
URI: http://ir.cftri.com/id/eprint/10562

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