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Bioavailability of Micronutrients from Plant Foods: An Update

Kalpana, Platel and Srinivasan, K. (2016) Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition, 56. pp. 1608-1619.

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Abstract

Deficiencies of iron, zinc, iodine and vitamin A are widespread in the developing countries, poor bioavailability of these micronutrients from plant-based foods being the major reason for their wide prevalence. Diets predominantly vegetarian are composed of components that enhance as well as inhibit mineral bioavailability, the latter being predominant. However, prudent cooking practices and use of ideal combinations of food components can significantly improve micronutrient bioavailability. Household processing such as heat treatment, sprouting, fermentation and malting have been evidenced to enhance the bioavailability of iron and b-carotene from plant foods. Food acidulants amchur and lime are also shown to enhance the bioavailability of not only iron and zinc, but also of b-carotene. Recently indentified newer enhancers of micronutrient bioaccessibility include sulphur compound-rich Allium spices—onion and garlic, which also possess antioxidant properties, b-carotene-rich vegetables—carrot and amaranth, and pungent spices—pepper (both red and black) as well as ginger. Information on the beneficial effect of these dietary compounds on micronutrient bioaccessibility is novel. These food components evidenced to improve the bioavailability of micronutrients are common ingredients of Indian culinary, and probably of other tropical countries. Fruits such as mango and papaya, when consumed in combination with milk, provide significantly higher amounts of bioavailable b-carotene. Awareness of the beneficial influence of these common dietary ingredients on the bioavailability of micronutrients would help in devising dietary strategies to improve the bioavailability of these vital nutrients.

Item Type: Article
Uncontrolled Keywords: Bioavailability, plant foods, micronutrients, iron, zinc, b-carotene, newer enhancers of bioavailability
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 20 Plant Food
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2016 12:09
Last Modified: 10 Aug 2016 12:09
URI: http://172.16.1.6/id/eprint/12244

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