کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7620620 | 1494503 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
ترجمه فارسی عنوان
محتوای فیتات، روی، آهن و کلسیم مواد غذایی مشترک بولیوی و پیامدهای آن برای قابلیت دسترسی به مواد معدنی
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کلمات کلیدی
PhytatePlant-based dietAnti-nutrientIron - آهنFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییBioavailability - فراهم زیستیZinc - فلز رویDietary intake - مصرف غذا Food composition database - پایگاه داده ترکیب مواد غذاییfood frequency questionnaire - پرسشنامه فرکانس غذاMinerals - کانی، مواد معدنیCalcium - کلسیم
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The food items were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 39, May 2015, Pages 111-119
Journal: Journal of Food Composition and Analysis - Volume 39, May 2015, Pages 111-119
نویسندگان
Claudia E. Lazarte, Nils-Gunnar Carlsson, Annette Almgren, Ann-Sofie Sandberg, Yvonne Granfeldt,