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Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses.
J Sci Food Agric. 2017 Jul; 97(9):2842-2848.JS

Abstract

BACKGROUND

Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain-1) and onion (1.5 and 3 g/10 g grain-1) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure.

RESULTS

Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses.

CONCLUSION

The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysuru, 570 020, India.Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysuru, 570 020, India.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27786355

Citation

Kumari, Meena, and Kalpana Platel. "Effect of Sulfur-containing Spices On the Bioaccessibility of Trace Minerals From Selected Cereals and Pulses." Journal of the Science of Food and Agriculture, vol. 97, no. 9, 2017, pp. 2842-2848.
Kumari M, Platel K. Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses. J Sci Food Agric. 2017;97(9):2842-2848.
Kumari, M., & Platel, K. (2017). Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses. Journal of the Science of Food and Agriculture, 97(9), 2842-2848. https://doi.org/10.1002/jsfa.8113
Kumari M, Platel K. Effect of Sulfur-containing Spices On the Bioaccessibility of Trace Minerals From Selected Cereals and Pulses. J Sci Food Agric. 2017;97(9):2842-2848. PubMed PMID: 27786355.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses. AU - Kumari,Meena, AU - Platel,Kalpana, Y1 - 2016/12/07/ PY - 2016/07/25/received PY - 2016/10/06/revised PY - 2016/10/21/accepted PY - 2016/10/28/pubmed PY - 2017/12/16/medline PY - 2016/10/28/entrez KW - bioaccessibility KW - chromium KW - copper KW - garlic KW - manganese KW - onion SP - 2842 EP - 2848 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 9 N2 - BACKGROUND: Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g/10 g grain-1) and onion (1.5 and 3 g/10 g grain-1) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an in vitro dialysability procedure. RESULTS: Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses. CONCLUSION: The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27786355/Effect_of_sulfur_containing_spices_on_the_bioaccessibility_of_trace_minerals_from_selected_cereals_and_pulses_ L2 - https://doi.org/10.1002/jsfa.8113 DB - PRIME DP - Unbound Medicine ER -