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Bioavailability of Micronutrients from Plant Foods: An Update.
Crit Rev Food Sci Nutr. 2016 Jul 26; 56(10):1608-19.CR

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 β-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 β-carotene. Recently indentified newer enhancers of micronutrient bioaccessibility include sulphur compound-rich Allium spices-onion and garlic, which also possess antioxidant properties, β-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 β-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.

Authors+Show Affiliations

a Department of Biochemistry and Nutrition , CSIR-Central Food Technological Research Institute , Mysore , India.a Department of Biochemistry and Nutrition , CSIR-Central Food Technological Research Institute , Mysore , India.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

25748063

Citation

Platel, Kalpana, and Krishnapura Srinivasan. "Bioavailability of Micronutrients From Plant Foods: an Update." Critical Reviews in Food Science and Nutrition, vol. 56, no. 10, 2016, pp. 1608-19.
Platel K, Srinivasan K. Bioavailability of Micronutrients from Plant Foods: An Update. Crit Rev Food Sci Nutr. 2016;56(10):1608-19.
Platel, K., & Srinivasan, K. (2016). Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition, 56(10), 1608-19. https://doi.org/10.1080/10408398.2013.781011
Platel K, Srinivasan K. Bioavailability of Micronutrients From Plant Foods: an Update. Crit Rev Food Sci Nutr. 2016 Jul 26;56(10):1608-19. PubMed PMID: 25748063.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioavailability of Micronutrients from Plant Foods: An Update. AU - Platel,Kalpana, AU - Srinivasan,Krishnapura, PY - 2015/3/10/entrez PY - 2015/3/10/pubmed PY - 2017/2/12/medline KW - Bioavailability KW - iron KW - micronutrients KW - newer enhancers of bioavailability KW - plant foods KW - zinc KW - β-carotene SP - 1608 EP - 19 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 56 IS - 10 N2 - 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 β-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 β-carotene. Recently indentified newer enhancers of micronutrient bioaccessibility include sulphur compound-rich Allium spices-onion and garlic, which also possess antioxidant properties, β-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 β-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. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/25748063/Bioavailability_of_Micronutrients_from_Plant_Foods:_An_Update_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2013.781011 DB - PRIME DP - Unbound Medicine ER -