کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5132683 1378817 2018 6 صفحه PDF ندارد دانلود کنید
عنوان انگلیسی مقاله
Food synergies for improving bioavailability of micronutrients from plant foods
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Food synergies for improving bioavailability of micronutrients from plant foods
چکیده انگلیسی

•The need for emphasizing on bioavailability of micronutrients iron, vitamin A and zinc rather than content has been highlighted.•The present status of bioavailability testing methods have been discussed.•Enhancing bioavailability require appropriate food synergies which are discussed in the context of available evidence on single-meal studies and efficacy trials.

Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated. Fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D. Methods for screening of bioavailability, and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 238, 1 January 2018, Pages 180-185
نویسندگان
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