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.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Gautam S,Platel K,Srinivasan Kdoi
10.3109/09637486.2011.556109subject
Has Abstractpub_date
2011-08-01 00:00:00pages
518-24issue
5eissn
0963-7486issn
1465-3478journal_volume
62pub_type
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