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Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains.
Mol Nutr Food Res. 2005 Oct; 49(10):950-6.MN

Abstract

Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570-020, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16189798

Citation

Hemalatha, Sreeramaiah, et al. "Influence of Food Acidulants On Bioaccessibility of Zinc and Iron From Selected Food Grains." Molecular Nutrition & Food Research, vol. 49, no. 10, 2005, pp. 950-6.
Hemalatha S, Platel K, Srinivasan K. Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Mol Nutr Food Res. 2005;49(10):950-6.
Hemalatha, S., Platel, K., & Srinivasan, K. (2005). Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition & Food Research, 49(10), 950-6.
Hemalatha S, Platel K, Srinivasan K. Influence of Food Acidulants On Bioaccessibility of Zinc and Iron From Selected Food Grains. Mol Nutr Food Res. 2005;49(10):950-6. PubMed PMID: 16189798.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. AU - Hemalatha,Sreeramaiah, AU - Platel,Kalpana, AU - Srinivasan,Krishnapura, PY - 2005/9/29/pubmed PY - 2005/12/13/medline PY - 2005/9/29/entrez SP - 950 EP - 6 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 49 IS - 10 N2 - Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains. SN - 1613-4125 UR - https://www.unboundmedicine.com/medline/citation/16189798/Influence_of_food_acidulants_on_bioaccessibility_of_zinc_and_iron_from_selected_food_grains_ L2 - https://doi.org/10.1002/mnfr.200500068 DB - PRIME DP - Unbound Medicine ER -