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Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains.
Int J Food Sci Nutr. 2011 Aug; 62(5):518-24.IJ

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 (0.75 g/10 g), β-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.

Authors+Show Affiliations

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

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21736480

Citation

Gautam, Smita, et al. "Promoting Influence of Combinations of Amchur, Β-carotene-rich Vegetables and Allium Spices On the Bioaccessibility of Zinc and Iron From Food Grains." International Journal of Food Sciences and Nutrition, vol. 62, no. 5, 2011, pp. 518-24.
Gautam S, Platel K, Srinivasan K. Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. Int J Food Sci Nutr. 2011;62(5):518-24.
Gautam, S., Platel, K., & Srinivasan, K. (2011). Promoting influence of combinations of amchur, β-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), 518-24. https://doi.org/10.3109/09637486.2011.556109
Gautam S, Platel K, Srinivasan K. Promoting Influence of Combinations of Amchur, Β-carotene-rich Vegetables and Allium Spices On the Bioaccessibility of Zinc and Iron From Food Grains. Int J Food Sci Nutr. 2011;62(5):518-24. PubMed PMID: 21736480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains. AU - Gautam,Smita, AU - Platel,Kalpana, AU - Srinivasan,Krishnapura, Y1 - 2011/04/05/ PY - 2011/7/9/entrez PY - 2011/7/9/pubmed PY - 2011/11/10/medline SP - 518 EP - 24 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 5 N2 - 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 (0.75 g/10 g), β-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. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21736480/Promoting_influence_of_combinations_of_amchur_β_carotene_rich_vegetables_and_Allium_spices_on_the_bioaccessibility_of_zinc_and_iron_from_food_grains_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2011.556109 DB - PRIME DP - Unbound Medicine ER -