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Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion
Abstract
Bioavailability of micronutrients iron and zinc is particularly low from plant foods. Hence there is a need to evolve a food-based strategy to improve the same to combat widespread deficiencies of these minerals in a population dependent on plant foods. Dietary sulfur-containing amino acids have been reported to improve the mineral status of experimental animals. Our objective was to examine whether sulfur compound-rich Allium spices have a similar potential of beneficially modulating the mineral bioavailability. In this context, we examined the influence of exogenously added garlic and onion on the bioaccessibility of iron and zinc from food grains. Two representative cereals and pulses each were studied in both raw and cooked condition employing two levels of garlic (0.25 and 0.5 g/10 g of grain) and onion (1.5 and 3 g/10 g of grain). The enhancing effect of these two spices on iron bioaccessibility was generally evidenced in the case of both the cereals (9.4-65.9% increase) and pulses (9.9-73.3% increase) in both raw and cooked conditions. The two spices similarly enhanced the bioaccessibility of zinc from the food grains, the extent of increase in cereals ranging from 10.4% to 159.4% and in pulses from 9.8% to 49.8%. Thus, both garlic and onion were evidenced here to have a promoting influence on the bioaccessibility of iron and zinc from food grains. This novel information has the potential application in evolving a food-based strategy to improve the bioavailability of trace minerals and hence contributes to the human health benefit.
... However, the bioaccessibility of these nutrients from food grains is reported to be low in some cases, greatly influenced by inhibitors (phytates, polyphenols, dietary fiber, oxalate) also present in the diet (Gautam et al., 2011;Hemalatha et al., 2007;Sandberg, 2002). There is evidence in the literature that dietary sulfur amino acids present in onion and garlic can enhance the bioaccessibility of Fe and Zn from cereals and legumes (Gautam et al., 2010). So, it seems highly relevant to evaluate these two commonly used spices for any influence on the bioaccessibility of essential elements. ...
... It has been reported that the consumption of foods that contain sulfur amino acids, such as garlic and onion, increase the bioaccessibility of Fe and Zn metals from some cereals and legumes (Gautam et al., 2010). Garlic and onion are characterized by a rich content of thiosulfinates, sulfides, polysulfides, mercaptans, and other sulfur compounds. ...
... It also exerted a positive effect on the BF of Fe from chickpeas and quinoa, being the percent increases 3.3 % and 26.9 % respectively. This effect observed for chickpeas in the presence of garlic agrees with previous reports from the literature (Gautam et al., 2010). A similar positive influence of garlic was observed on the BF of Zn from lentils and quinoa, being the percent increases 4.8 % and 5.8 % respectively. ...
Copper (Cu), iron (Fe) and zinc (Zn) bioaccessibility was studied in beef, chicken, chickpeas, lentils, quinoa, soybeans, and tuna fish using an in vitro assay. Samples were cooked as usually consumed locally. Analytical determinations were performed by atomic absorption spectrometry. The samples that presented the highest bioaccessible fraction (BF) were soybeans (~87%) (Cu), chickpeas (~78%) (Fe), and quinoa (~92%) (Zn), respectively. Zinc was the mineral that presented the highest BF value of all, being above 66% in all food samples. The effect of garlic and onion on the BF was also evaluated, being the highest effects observed for quinoa with a percent increase of 26.9% (Fe) promoted by garlic and 19.7% (Zn) promoted by onion. The contribution of Cu, Fe and Zn to the recommended dietary allowance (RDA) for adults over 19 years was estimated, considering a 200 g portion. Soybeans and lentils contributed between 56.7 and 78.9% (men and women) to Cu RDA, chickpeas, lentils, and soybeans contributed an average of 34.6% (men) and 15.4% (women) to Fe RDA, while beef contributed an average of 65.5% (men) and 90.1% (women) to Zn RDA. This information shows that beef is a major source of Zn to the diet.
... Inclusion of onion, garlic and tomatoes in legume preparations is practiced in Indian diets from times immortal. These additives have the evidence of being the enhancers of iron bioavailability (Gautam et al., 2010a, Gautam et al., 2011aand Bing et al., 2014. Garlic (Allium sativa) and onion (Allium cepa), which are liberally consumed in Indian diets, are rich sources of sulphur compounds such as thiosulfinates, sulfides, polysulfides, mercaptans and other odoriferous sulphur compounds. ...
... Garlic (Allium sativa) and onion (Allium cepa), which are liberally consumed in Indian diets, are rich sources of sulphur compounds such as thiosulfinates, sulfides, polysulfides, mercaptans and other odoriferous sulphur compounds. Both the allium species caused an increase in iron bioaccessibility ranging from 10-73% in different cereals and legumes (Gautam et al., 2010a). β-carotene, lycopene, lutein, beta cryptoxanthin and zeazanthin are some of the carotenoids present in appreciable amounts in tomatoes. ...
... The increase in the dialyzable iron with onion fortification can be attributed to rich content of thiosulfinates, sulfides, polysulfides, mercaptans and other odoriferous sulfur compounds that has positive effect on iron bioaccessibility. Gautam et al., (2010a) found that onion had a significantly (p≤0.05) positive effect on the bioaccessibility of iron from cooked green gram and chickpea when added at two levels i.e. 15 and 30g per 100 g of the legume. ...
The usage of combination of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) in legume preparations is vogue in North India but the amounts of these three additives need to be optimized to enhance iron bioavailability from the legumes. Four levels of the three additives were set where onion and tomato were added to 100 g of base legume i.e. dehusked mungbean (Vigna radiata) @ 25, 50, 75 and 100g each while garlic was added @ 5, 10, 15 and 20g. The inclusion of the combination of onion tomato and garlic at levels Level 1 (4.55), Level 2 (5.37), Level 3 (5.80) and Level 4 (7.11) had a significantly (p≤0.05) higher ascorbicacid level when compared to the legume with no additive (0.26mg). β-carotene content increased significantly (p≤0.05) at all the levels (15.42 to 36.2μg) when compared to the legume with no additive (13.64μg/100 g fresh weight) Similarly, the in vitro iron bioaccessibility increased significantly (p≤0.05) when the level of fortificationincreased, the percent increase being 11.9, 14.1, 25.6 and 54.6 % at Level 1, 2, 3 and 4, respectively when compared to the legume with no additive . The study concluded that the combination of onion (100g), tomato (100g) and garlic (20g) can enhance the bioaccessibility of iron from legumes maximally, hence, the observation can be useful in evolving dietary strategies to maximize the bioavailability of minerals from legumes.
... The addition of carrot or amaranth to rice or sorghum (raw or cooked) increases iron dialyzability (67) to a greater extent than garlic or onion addition. (68) β-carotene in carrot and amaranth forms a complex with iron, preventing the inhibitory effect of phytates and polyphenols. (67) Thiosulfinates, sulfides, polysulfides, mercaptans and other odoriferous sulfur compounds of garlic and onion could be responsible for increases in Fe BAcs. ...
... (67) Thiosulfinates, sulfides, polysulfides, mercaptans and other odoriferous sulfur compounds of garlic and onion could be responsible for increases in Fe BAcs. (68) Soy flour and/or whey protein concentrate in iron enriched mold bread decreases iron dialyzability between 14-36%. This fact could be due to the capacity of whey and/or casein proteins to form insoluble complexes with iron, as well as to calcium-iron interactions. ...
... and positive (r=0. 68) between dialysable Fe and ferritin synthesis. ...
Cereals are a staple food in both developed and developing countries, and are considered to be the best vehicle for iron and calcium fortification, as an important strategy for combating dietary deficits. Inadequate dietary intake of iron and calcium is related to a number of disease conditions such as anemia, osteoporosis, hypertension, and different cancers. From a nutritional point of view, it is interesting to know not only the amount of minerals consumed, but also their bioavailability. The present study reviews the current knowledge on the in vitro bioavailability of iron and calcium in cereals, placing emphasis on the methodologies used and on the influence of dietary factors and food processing.
... The use of spices from the Allium genus (onion and garlic) improved the bioaccessibility of iron and zinc from cereals and pulses (Gautam et al., 2010). These spices are rich in sulfur compounds that could form soluble chelates with ionic iron and improve its intestinal absorption, even in the presence of anti-nutritional factors such as phytates and polyphenols (Greger & Mulvaney, 1985). ...
... to 65.9% in the presence of garlic and onion, respectively (Gautam et al., 2010). ...
The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti‐nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method. Finally, we studied the speciation of bioaccessible iron. Total phenols contents ranging from 801.44 to 903.07 and from 869.78 to 990.72 mg/100 g of dry matter in garlic and onion mixtures, respectively, increased ( p < .05) with the level of incorporation of spices. Phytates contents followed the same tendency with values ranging from 1.84 to 2.12 and from 1.75 to 2.02 mg/100 g of dry matter in garlic and onion mixtures, respectively. Although the presence of garlic and onion significantly reduced ( p < .05) the total iron content of the mixtures (11.56–11.96 mg/100 g of dry matter), we noticed that bioaccessible iron was significantly higher ( p < .05) in spiced mixtures (36.35%–48.40%) compared to the control (23.28%), with the greatest amount found in the mixture containing 10 g of onion. The predominant specie of bioaccessible iron was organic iron, whose amounts in the spiced mixtures (0.59–0.69 mg/L) were all significantly higher ( p < .05) than in the control (0.32 mg/L). Globally, the presence of spices produced no significant variation ( p > .05) in amounts of ferrous iron, the major inorganic specie of bioaccessible iron. The use of garlic and onion as ingredients could help improving the iron status of populations consuming iron‐rich leafy vegetables.
... However, avoidance or restriction of the intake of heme iron is considered beneficial (e.g., more carefully controlled to avoid overload) [259][260][261][262]. Nevertheless, nonheme iron absorption from plant-based foods can be significantly enhanced (even over 300%) by adding vitamin C-rich foods to the meal (e.g., fruits, bell pepper, broccoli, vinegar) [263]. In addition, adding garlic and onion to grains or legumes may significantly increase the bioaccessibility of iron by up to 66% in grains and up to 73% in legumes in both their raw and cooked forms [264]. It is also important that the consumption of herbal teas (i.e., black and green), coffee, cocoa or red wines is at least one hour apart from a meal [262,265]. ...
... Nevertheless, a well-designed, high-fiber vegan diet (e.g., a diet with high intake of whole grains, legumes, fruits and vegetables) may require a higher zinc intake due to high phytate content and/or a high calcium intake that partially inhibits its absorption [196,266]. Similar to iron, adding both garlic and onion to grains or legumes may significantly increase the bioaccessibility of zinc by up to 159% in grains and up to 50% in legumes in both their raw and cooked forms [264]. In addition, zinc-containing plant foods (e.g., legumes, grains, nuts and seeds) can be further increased by appropriate methods of preparation (e.g., soaking, germination or fermentation) of certain plant food groups [267]. ...
Interest in vegan diets has increased globally as well as in Slovenia. The quantity of new scientific data requires a thorough synthesis of new findings and considerations about the current reserved position of the vegan diet in Slovenia. There is frequently confusion about the benefits of vegetarian diets that are often uncritically passed on to vegan diets and vice versa. This narrative review aims to serve as a framework for a well-designed vegan diet. We present advice on how to maximize the benefits and minimize the risks associated with the vegan diet and lifestyle. We highlight the proper terminology, present the health effects of a vegan diet and emphasize the nutrients of concern. In addition, we provide guidance for implementing a well-designed vegan diet in daily life. We conducted a PubMed search, up to November 2021, for studies on key nutrients (proteins, vitamin B12, vitamin D, omega-3 long chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)), calcium, iron, zinc, iodine and selenium) in vegan diets. Given the limited amount of scientific evidence, we focus primarily on the general adult population. A well-designed vegan diet that includes a wide variety of plant foods and supplementation of vitamin B12, vitamin D in the winter months and potentially EPA/DHA is safe and nutritionally adequate. It has the potential to maintain and/or to improve health. For physically active adult populations , athletes or individuals with fast-paced lifestyles, there is room for further appropriate sup-plementation of a conventional vegan diet according to individuals' health status, needs and goals without compromising their health. A healthy vegan lifestyle, as included in government guidelines for a healthy lifestyle, includes regular physical activity, avoidance of smoking, restriction of alcohol and appropriate sleep hygiene.
... Garlic and onionI: They were thinly diced and added to the rice while it was cooking. There were used 0.5g of garlic and 3g of onion for each 10g of the rice-and-bean mix (weight before cooking), based on the study of Gautam et al. (2010). ...
... Garlic and onion are known for containing these amino acids, the cysteine in particular. On this study we did not prove this improvement, however Gautam et al. (2010) obtained positive results for the increase of bioaccessibility not only of zinc but also of iron. The authors tested two quantities of garlic (0.25 and 0.5 g) and of onion (1.5 and 3 g) in different cereals, including rice (that also presents a great rate of cysteine). ...
Iron and zinc are essential micronutrients for the organism functioning and their lack can result in prejudices to human health. The information about the presence of minerals in the diet are normally referred to its total concentrations, however these values do not reproduce the fraction that might be bioaccessible for the human body. The objective of this study was to evaluate if the promoters increase the iron and zinc bioaccessibility in a rice-and-bean mix. For this, four treatments were elaborated, all containing rice and bean and varied between each other regarding the promoters added to this mix. Ascorbic acid and cysteine were the promoters chosen to evaluate the influence in the iron and zinc absorption. For this purpose, the tomato was chosen to act as ascorbic acid source and garlic and onion were chosen to act as cysteine source. The treatments with tomato presented a higher rate of iron, significantly differing from those without tomato in their composition. Treatment 4 was the one which provided the highest bioaccessibility for iron and was the only one that differed from the others. About zinc, there was no significant difference between the treatments regarding the total rate as well as the bioaccessibility.
... Dietary sulphur containing amino acids from other food sources and not only from muscle tissue are now also suggested to improve both iron and zinc bioavailability. Sulphur containing compounds from garlic and onion had a positive effect on iron and zinc bioavailability when they were added to cereals and legumes (Gautam et al., 2010a;Kumari and Platel, 2016). Other compounds that have been suggested to have a positive influence on both iron and zinc bioavailability are organic acids, βcarotene and some non-digestible carbohydrates. ...
... This result was attributed to enhancing components in baobab fruit pulp most likely ascorbic acid and some small organic acids. Several other studies have shown improved iron and zinc bioaaccessibility in cereals after adding food sources with mineral enhancing compounds despite high PA and PC in the cereals (Gautam et al., 2010a(Gautam et al., , b, 2011Hemalatha et al., 2005;Kumari and Platel, 2016). The enhancing components were derived from high sulphur spices such as garlic and onion, organic acids from amchur (Mangifera Indica) and citric acid and β-carotene from β-carotene rich vegetables such as carrots. ...
Cereals contribute to a substantial proportion of the iron and zinc requirements of low income groups yet they are of low iron and zinc content and bioaccessibility (proportion of minerals available for absorption) due to their high level of mineral binding compounds. Fermentation is commonly practiced for the preparation of cereal products in developing countries and has potential to improve iron and zinc bioaccessibility through the reduction of mineral binding compounds. The purpose of this PhD was to evaluate the potential of fermentation to improve the iron and zinc bioaccessibility of cereal based complementary porridges commonly consumed in Zimbabwe and Africa at large. Finger millet porridges fermented at the household level were of low iron and zinc content and bioaccessibility which could not meet more than 50% of the dietary requirements of children between the ages of 1-3 years. Fermented cereals from five locations in Zimbabwe showed differences in both mineral contents and bioaccessibility that could be attributed to varietal and agricultural influences. Presence of soil iron on some cereals from Chiweshe and Chiredzi could improve the nutritional status of populations subsisting on such cereals. Of interest was the low zinc content and bioaccessibility on all cereals despite their origin suggesting the probable existence of a higher risk of zinc deficiency than iron. Food-to-food fortification using local ingredients such as baobab fruit pulp and mopane worm coupled with cereal fermentation could improve mineral nutrition in developing countries.
... Dietary sulfur-containing amino acids have been reported to improve the mineral status of experimental animals (Greger and Mulvaney, 1985). In view of this, Allium spices onion (Allium cepa) and garlic (Allium sativum), which are rich in sulphur-containing compounds, were examined for a possible beneficial influence on the bioaccessibility of iron and zinc from food grains (Gautam et al., 2010b). Two representative cereals and pulses were studied in this context, employing two levels of dehydrated garlic (0.25 and 0.5 g/10 g of grain) and dehydrated onion (1.5 and 3 g/10 g of grain). ...
... Thus, both garlic and onion were evidenced to have a significant promoting influence on the bioaccessibility of iron and zinc from food grains, when included at levels normally encountered during cooking. This effect was evident even when the grains were cooked in the presence of the two Allium spices (Gautam et al., 2010b). ...
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.
... Calibration of the mineral measurements was performed using iron and zinc standards and appropriate acid blanks. All measurements were carried out with standard flame-operating conditions as recommended by the manufacturer [15] . ...
... 25,26 The study of this has become paramount because of the influence of consumption of fruits and vegetables on our measured biochemical parameters (Cu, Zn and Fe). These trace elements are known to be present naturally in fruits and vegetables 27,28 . A study by Sahheen et al 28 ...
Introduction: The neuroleptics which are used in the treatment of schizophrenia are with their associated side effects. This may be a reason for poor compliance to medication. The balance in some trace elements has been found to reduce some psychotic symptoms. Correction of disorders of these trace elements may lead to a reduction in therapeutic dose of neuroleptics and subsequently reduction in dose-dependent side effects as well as improving drug compliance in this group of patients.
... They are regulators of various physiological processes and play a role in the integrity of the central nervous system (Turan et al., 2017). Regular consumption of garlic and onions have a supportive effect on the bioavailability of iron and zinc from cereals (Gautam et al., 2010). ...
... Consumption of garlic and onions may help improve absorption of dietary zinc. [90] Zinc absorption is moderately inhibited by the dairy protein casein. Non-dietary risk factors can increase zinc requirements. ...
Plant-based diets are increasingly popular for health as well as financial, ethical, and religious reasons. The medical literature clearly demonstrates that plant-based diets can be both nutritionally sufficient and medically beneficial. However, any person on an intentionally restrictive but poorly-informed diet may predispose themselves to clinically-relevant nutritional deficiencies. For persons on a poorly-informed plant-based diet, deficiencies are possible in both macronutrients (protein, essential fatty acids) and micronutrients (vitamin B12, iron, calcium, zinc and vitamin D). Practitioner evaluation of symptomatic patients on a plant-based diet requires special consideration of 7 key nutrient concerns for plant-based diets. This article translates these concerns into 7 practical questions that all practitioners can introduce into their patient assessments and clinical reasoning. Ideally, persons on plant-based diets should be able to answer these 7 questions. Each serves as a heuristic prompt for both clinician and patient attentiveness to a complete diet. As such, these 7 questions support increased patient nutrition knowledge and practitioner capacity to counsel, refer, and appropriately focus clinical resources.
... In addition, cooking acidic sauces (such as tomato sauce) in cast iron cookware can increase the iron content of the sauce (Sharma et al. 2021). Adding onions and/or garlic to the meal may also increase the bioavailability of iron and zinc (human studies are needed to confirm this) (Gautam, Platel, and Srinivasan 2010). In contrast, consuming coffee or tea (including some herbal teas like peppermint tea) with meals decreases the bioavailability of iron (Hurrell, Reddy, and Cook 1999). ...
... In addition, cooking acidic sauces (such as tomato sauce) in cast iron cookware can increase the iron content of the sauce (Sharma et al. 2021). Adding onions and/or garlic to the meal may also increase the bioavailability of iron and zinc (human studies are needed to confirm this) (Gautam, Platel, and Srinivasan 2010). In contrast, consuming coffee or tea (including some herbal teas like peppermint tea) with meals decreases the bioavailability of iron (Hurrell, Reddy, and Cook 1999). ...
Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans.
... However, the average Indian intake of vitamin C has been reported to be very low [169]. Onions and garlic, alone [193] or in combination with dried mango powder (amchur), and β-carotene rich vegetables [194] have also been shown to produce synergistic improvements in the amount of bioaccessible iron through cereal and pulses in an Indian meal. ...
While rates of malnutrition have declined over the last decade in India due to successful government interventions, the prevalence of anemia remains high. Staple foods provide almost 70% of the daily iron intake. As staple foods are a rich source of phytate, this ingested iron is poorly absorbed. Currently, 59% of children below 3 years of age, 50% of expectant mothers and 53% of women aged 15–19 years are anemic. The most common intervention strategy has been through the use of iron supplements. While the compliance has been low and supplies irregular, such high rates of anemia cannot be explained by iron deficiency alone. This review attempts to fit dietary and cooking practices, field-level diagnostics, cultural beliefs and constraints in implementation of management strategies into a larger picture scenario to offer insights as to why anemia continues to plague India. Since the rural Indian diet is predominantly vegetarian, we also review dietary factors that influence non-heme iron absorption. As a reference point, we also contrast anemia-related trends in India to the USA. Thus, this review is an effort to convey a holistic evaluation while providing approaches to address this public health crisis.
... However, the major concern with these minerals is their bioavailability as diets are dominated with plant-based foods. Such foods are often associated with high levels of antinutritional factors that negatively affect mineral bioavailability [38]. None of the children met RDAs for vitamin A from the complementary foods consumed. ...
... However, the major concern with these minerals is their bioavailability as diets are dominated with plant-based foods. Such foods are often associated with high levels of antinutritional factors that negatively affect mineral bioavailability [38]. None of the children met RDAs for vitamin A from the complementary foods consumed. ...
Optimal nutrition and good feeding of infants and young children are among the most important determinants of their health, growth and development. Due to unimodal climate in Karamoja sub-region, north eastern Uganda, achieving food security remains a development challenge in the area impacting negatively on the nutrition and health status of infants and young children. The current study, therefore, is important in providing the basis for season-based interventions to improve food and nutrition security in Karamoja sub-region. A longitudinal study involving 267 lactating mothers during harvesting season and 380 during planting season was conducted. Data were collected using Individual level Dietary Diversity questionnaire, 24-Hour Dietary Recall, and Anthropometry and were analyzed statistically. The findings indicated that except Abim district, 77.8-97.8%of the lactating mothers never attended school; 75-100% depend on subsistence farming. Lactating mothers (29.9-41.9%) introduced complementary foods to their infants at 6 months, while the age at first introduction of any food to the infant was mostly between 4-6 months. Dietary quality of complementary foods was low across all the districts; 6.7-38.9% of the children ate foods from four or more of the seven food groups in the previous day (Minimum Dietary Diversity) in both seasons. Complementary foods were characterized by plant food sources. With exception of milk and milk products, proportion of children who consumed animal-sourced foods was low, ranging from 0% in meats to 8.9% in fish and sea foods. Energy and nutrient intakes varied according to age groups of the children across districts and season. The proportion of children below -2 Z-score also varied according to districts and it is generally higher during the planting season than the harvesting season. The median of the z-scores for height-for age and Mid Upper Arm Circumference for age ranged from -1 to -2.5. In conclusion, there were variations and disparities in dietary diversity, energy and nutrient intake as well as nutrition status of infants and young children across season and districts in Karamoja sub-region of Uganda. Therefore, interventions to combat malnutrition among children 0-3 years need to take into account seasonal variations for each of the geographical locations in Karamoja sub-region.
... The favorable iron uptake from pulses used in this study may be due to specific varieties of pulse that were used for this study, or potentially the lack of inhibitors that may have been present in test meals used for human studies. For example, other components in human test meals may potentially influence iron bioavailability, including promotion by garlic and onions (36), mixed effects from turmeric/curcumin (37)(38)(39), and unknown resulting effects of flavonoids and phenolic compounds in bay leaf (40). ...
Background
Inadequate nutritional status contributes to substantial losses in human health and productivity globally. A multiple biofortified food crop trial targeting iron, zinc, and vitamin A deficiencies among young children and their breastfeeding mothers is being conducted in India.
Objective
We sought to determine the relative iron bioavailability from biofortified and conventional crops and crop combinations representative of a cyclical menu using crops targeted for inclusion in the feeding trial.
Methods
Crops were procured from India, cooked, freeze-dried, and analyzed with an established in vitro digestion/Caco-2 iron bioavailability assay using a fixed sample weight. Crop proportions representative of meals planned for the human study were determined and combined such that samples included either all biofortified or all control crops. Crops were analyzed as single crops (n = 4) or crop combinations (n = 7) by variety (biofortified or control) in triplicate. The primary outcome was iron uptake measured by Caco-2 ferritin production normalized to total Caco-2 protein (ng ferritin/mg cell protein) analyzed for effects of crop variety and crop proportion using generalized linear models.
Results
Biofortified pearl millet alone demonstrated higher iron uptake than conventional varieties (5.01 ± 1.66 vs. 2.17 ± 0.96, P = 0.036). Addition of sweet potato or sweet potato + pulse improved iron uptake for all proportions tested in control varieties and select proportions for biofortified varieties (P ≤ 0.05). Two multiple crop combinations demonstrated modestly higher iron uptake from biofortified crops.
Conclusions
Optimizing total iron delivery should consider matrix effects, processing, and promoters/inhibitors of iron absorption in addition to total iron concentration. Future directions include evaluating recipes as prepared for consumption and comparison against human iron bioavailability studies.
... There are characterized by a high content of thiosulfinates, sulfides, polysulfides, mercaptans, and other odoriferous sulfur compounds. [115] Clydesdale et al. [108] also found the evidence of dietary protein in increasing zinc bioavailability in the presence of phytate and showed that it may be due to the desorption of zinc from phytate complexes by histidine, cysteine, and methionine, which also desorb other minerals. ...
Micronutrient deficiencies are known to affect many people worldwide. Among the factors contributing to this situation, the poor bioavailability of foods micronutrients is key. This review aims at highlighting the factors affecting minerals bioavailability and their assessment methods. The numeric approach was used during data collection. The results show that the bioavailability of minerals is key to assess the amount that is released for body metabolism. Different factors including inhibitors and promoters affect their bioavailability. There are different methods to assess the digestibility of minerals, which generally involve oral, gastric, and intestinal phases.
... In every year, the content of Zn in both cultivars was in line with the recommend daily allowance for an adult person [16]. Moreover, both onion cultivars have a promoting influence on the bioaccessibility of iron and zinc from food grains, so dietary onion improves the bioavailability of trace minerals [44]. ...
This investigation was conducted to determine the effect of organic fertilizers on the content of chlorophyll a, chlorophyll b, antioxidant activity, crude fibre, and zinc in two onion cultivars, Stuttgarter Riesen and Rote Laaer, during 2016, 2017, and 2018. In this research, the following treatments were used: B-Stimul (contains Azospirillum Tarrand et al., Azotobacter Beij., Bacillus Cohn, Chlorella vulgaris Beij., and Herbaspirillum Baldani et al.), EkoBooster 2 (contains biostimulators and mineral salts of nitrogen, phosphorus, and potassium) and Vermifit A (extract of compost of Californian earthworm). The results showed that the application of biofertilizers to onion resulted in the highest chlorophyll b content in 2017 in Stuttgarter Riesen. EkoBooster 2 positively affected crude fibre content in both cultivars, but only in 2016. Antioxidant activity was not significantly affected by the interaction of experimental factors. The application of the biostimulating fertilizers can have a positive impact on the quality parameters of onion, but the kind of fertilizer must be suited to seasonal conditions and the cultivar.
... A few other types of vegetables have been investigated: garlic, onion, and shitaki mushroom. With garlic and onion fortification of wet cooked cereals and legumes, iron and zinc bioaccessibility were slightly improved (Gautam, Platel, & Srinivasan, 2010) (Table 1). It was suggested that these improvements were due to their high content of sulfur compounds. ...
Food‐to‐food fortification (FtFF) is an emerging food‐based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food‐based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food‐based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β‐carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant‐based fortificants can vary substantially. Also, as there are only few developed supply chains for plant‐based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
... The decortication of chickpeas decreased the antinutritional factors content and improved iron bioavailability [32]. Regarding the ingredients, lemon juice was shown to increase iron bioaccessibility and bioavailability from different meals (e.g., rice and pork meat) [33,34], garlic was shown to increase iron bioaccessibility in legumes [35,36] and tahini was ...
Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 2³ experimental design; no significant difference was detected. Garlic’s effect was not significant, but tahini’s effect was negative (−8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.
... Diallyl sulfides from garlic preparations are inducers of both phases I and II detoxifying enzymes (Yang et al. 2001). It has been found to enhance the bioaccessibility of iron and zinc from food grains (Gautam et al. 2010). Sulfur compounds (Kamenetsky 2007;Hornícková et al. 2010) and phenolic compounds (Lu et al. 2011) having beneficial effects on human health, are abundantly found in garlic. ...
Garlic (Allium sativum L.) is the second most important Allium crop throughout the world, used raw, cooked, processed or an ingredient of traditional and modern medicine. It is one of the richest sources of total phenolics among the usually consumed vegetables. Indian garlic is indispensable item of globally famous and savoured traditional Indian cuisine. The genotypes grown are mostly short-day type, soft-neck with greater storage ability. Apart from dry bulbs, green garlic leaves are widely consumed in India. In the absence of sexual mode of reproduction, the development of new varieties is limited compared to other Alliums and breeding effort is focused on selection of elite clones from the available genetic resources. The aim of the present study was to (1) study the variations for antioxidants and antioxidant activities in leaf and clove samples of different accessions and (2) study the trait association and diversity in the collection for further selection. Antioxidant compounds were higher in cloves while green leaves were superior for antioxidant activity with variations in few lines. Commercial variety G-323 was found superior for leaf antioxidant activity and clove antioxidant content. Farmers’ variety scored higher for total soluble solids while breeding lines scored better for pungency. Total soluble solids and pungency mostly had negative association with antioxidant compounds and antioxidant activity. The diversity was independent of geographic region and status of selection (varieties, landraces and farmers’ varieties). The quality trait improvement effort should focus on medium TSS and pungent varieties for greater health benefits.
... A number of analytical methods, in the form of in vivo or in vitro assays, are available to evaluate the bioavailability or bioaccessibility of nutrients in living systems ( Dendougui and Schwedt, 2004;Gautam et al., 2010;Carbonell-Capella et al., 2014;Pereira et al., 2018). However, bioavailability studies (in vivo methods) require the use of animals or human beings, and as such, are generally subjected to long evaluations by ethics committees, a factor which largely increases the time and costs associated with a scientific study (Etcheverry et al., 2012;Epriliati et al., 2009). ...
... Fundamentally, improvement in nutrient bioavailability from plant-based foods is a function of the extent to which a processing method inactivates or reduces the content of specific anti-nutritional factors (Chaudhary & Vyas, 2014;Gautam, Platel, & Srinivasan, 2010;Mamiro et al., 2016). were malted under controlled conditions in the laboratory (3.13%-4.9% ...
The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.
... The recipe used to prepare the various meal models used herein included different spices (turmeric, onion, garlic) and fat (canola oil). Bio-accessibility of Fe increased by 26.3% and 17.2% when 3.0 g of onion and 0.5 g of garlic, respectively, were cooked with 10 g of chickpea [38,39]. This could be due to the presence of sulfur-containing amino acids in Allium species that are reported to influence mineral status in animals. ...
Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.
... Among iron, copper, and zinc, deficiency of iron and zinc is responsible for serious and widespread nutritional disorders in the world. Thus, to increase their absorption, various strategies have extensively been exploredspecifically, consumption of iron/zinc fortified cereals, reduction of inhibitors (e.g., phytic acid) for better iron/ zinc absorption, and dietary factors that have positive effects on absorption (86)(87)(88). Complete understanding of their absorption processes at the molecular level would significantly facilitate development of strategies for preventing their deficiencies. ...
Essential trace elements play pivotal roles in numerous structural and catalytic functions of proteins. Adequate intake of essential trace elements from the daily diet is indispensable to the maintenance of health, and their deficiency leads to a variety of conditions. However, excessive amounts of these trace elements may be highly toxic, and in some cases, may cause damage by the production of harmful reactive oxygen species. Homeostatic dysregulation of their metabolism increases the risk of developing diseases. Specific transport proteins that facilitate influx or efflux of trace elements play key roles in maintaining the homeostasis. Recent elucidation of their crucial functions significantly facilitated our understanding of the molecular mechanisms of iron (Fe), copper (Cu), and zinc (Zn) absorption in the small intestine. This paper summarizes their absorption mechanisms, with a focus on indispensable functions of the molecules involved in it, and briefly discusses the mechanisms of homeostatic control of each element at the cellular and systemic levels.
... and iron (19.6-102.0%) from food grainsrice (Oryza sativa), sorghum (Sorghum vulgare), green gram (Phaseolus aureus) (whole) and chickpea (Cicer arietinum) (whole) (Gautam, Platel, & Srinivasan, 2010). Authors also reported that the addition of beta-carotene rich vegetables, carrot and amaranth, also enhanced iron, but not zinc bioaccessibility. ...
... The bioaccessibility (%) was calculated by the following formula: bioaccessibility (%) = 100 (Y/Z), where Y is the bioaccessible fraction of the mineral (iron or zinc) (mg/100 g of flour), and Z is the total mineral (iron or zinc) content (mg/100 g of flour). [24] Food samples treated under similar conditions except Phy-Ck addition were used as blanks. ...
The present study was aimed at enhancing phytase (Phy-Ck) production from Citrobacter koseri PM-7 using response surface methodology (RSM) and improving the bioaccessibility of minerals (Fe and Zn) and protein digestibility in high-phytate food using Phy-Ck. A five-variable and three-level central composite design of RSM using wheat bran (6.681% w/v), inoculum level (2.5% v/v), and triton-x-100 (0.2% v/v) resulted in up to 5.57-fold (1.047 U/ml) improvement in Phy-Ck yield from C. koseri PM-7 when compared with fermentation media I & II. The model was successfully validated in the design space by taking a random set of variable combinations. Treatment of high-phytate food with partially purified Phy-Ck showed improvement in mineral bioaccessibility maximally for defatted sesame flour (DSF) (Fe 45.5%; Zn 50.7%) followed by wheat flour (WF) (Fe 13.5%; Zn 14.4%), green gram flour (GGF) (Fe 0.7%; Zn 3.8%) and defatted groundnut flour (Zn 5.6%). The in vitro protein digestibility of WF increased from 48.83% to 65.04%, GGF from 45.04 to 57.12%, and DSF from 47.34 to 55.7% after Phy-Ck treatment.
... In every year, the content of Zn in both cultivars was in line with the recommend daily allowance for an adult person [16]. Moreover, both onion cultivars have a promoting influence on the bioaccessibility of iron and zinc from food grains, so dietary onion improves the bioavailability of trace minerals [44]. ...
In the 1940s in agricultural practice the agrotechnical measure of weed flaming was introduced (Lague et al., 1997). In many studies flaming has proven effective for weed control in field corn (Ellwanger et al., 1973), cabbage (Bond and Grundy, 2001), carrots and onion (Rifai,1994).
The aim of this paper was to determine the effect of different propane dozes in weed flaming in soybean and corn crop on the number of systematic group of microorganisms in soil. The soil samples for microbial analysis were taken between the rows,from 2 cm depth, 1h and 24h after flaming. Determination of systemic group of microorganisms was done by the method of colony forming unit (CFU) on selective nutrient mediums (Jarak i Djuric, 2006)
The most sensitive group of microorganisms on weed flaming, as an agrothenical measure, was the group bacteria, the most tolerant were fingi in both investigated crops.
Key words: weed flaming, microorganisms, soil.
... In shiro, several condiments including onion and garlic are added during preparation ( fig. 2). The high sulfur-containing amino acid content in onions and garlic has recently been shown to increase iron and zinc bioaccessibility (Gautam, Platel, & Srinivasan, 2010). Whether the higher bioaccessibility in shiro is due to the added onions and garlic needs to be investigated, especially since these ingredients are commonly used in the preparation of Ethiopian stews. ...
... Due to high pH and calcareousness, Pakistani soils promote the precipitation of Fe +3 oxides which are insoluble and not available to plants. Phytic acid and polyphenols in food act as anti-nutrients and are considered to be the major inhibitors of iron bioavailability while ascorbic acid, inulin, garlic and onion have been reported to be the major enhancers of iron bioavailability (Fairweather-Tait et al. 2005 ;Scholz-Ahrens and Schrezenmeir 2007 ;Gautam et al. 2010). Fe bioavailability inhibitors such as polyphenols and phytate inhibit iron absorption but it was concluded that their inhibitory effect on iron absorption can be limited by increasing iron content (Carlson et al. 2012 ;Tako and Glahn 2011 ;Tako et al. 2013). ...
Iron (Fe) deficiency is a prevalent nutritional deficiency throughout the world, affecting an estimated 3.7 billion people. Increasing Fe concentration in foodcrops is an important global challenge due to the high incidence of Fe deficiency in human population. Further, cereals grown on calcareous soil are low in Fe contents. High pH, high temperature, low organic matter and poorly managed soil with respect to fertility are the factors which cause low Fe availability to cereal crops in calcareous soil. Iron fertilization in calcareous soil is not effective due to their rapid conversion into unavailable forms and poor mobility of Fe in phloem. Iron-organic compounds in manure are effective in maintaining Fe availability to plants. Fe bioavailability inhibitors such as polyphenols and phytate inhibit iron absorption but it was concluded that their inhibitory effect on iron absorption can be limited by increasing iron content. Ferritin, an iron storage protein, can deposit thousands of iron atoms asnon-toxic form and ferritin iron is bioavailable to humans as ferrous sulphate. Improving both concentration and bioavailability of Fe in cereal grains is, therefore, an important challenge and a high-priority research area. Hence, there is a need for effective strategies to overcome Fe deficiency in cereals and to increase Fe bioavailabilty in cereals grains. Biofortification of food crops with Fe to combat iron deficiency problems in humans, is a cost-effective and sustainable agricultural strategy to alleviate malnutrition. We hypothesized that Fe nutrition management in calcareous soil can increase growth, yield and Fe bioavailability from cereals.
... Previously, biochar has been used for the Zn biofortification of crops by Gartler et al. (2013). After phytate, polyphenolic compounds are also potential inhibitors of Fe absorption in human body (Ahrens and Schrezenmeir, 2007; Gautam et al., 2010). In the present study, we found that as bioavailable Fe content increased, polyphenol concentration decreased significantly by using Fe with BC in pH manipulated soil. ...
The type of locality and seasons had a great effect on species composition (richness and abundance) and community structure of rove beetles. This was determined in 3 forest and 8 cultivated areas of the Punjab from January 2008 to December 2009. A total of 2,386 specimens belonging to 26 species were captured by using 5 different collection methods, i.e. pitfall traps, flight intercept trap, light trap, Berlese funnel trap and netting. Each area was sampled for four days with an interval of 2 months. The percentage population of different species and Shannon-Wiener diversity index was calculated. Maximum species richness and abundance was observed during rainy season (July-August). Even a single specimen of Paederus fuscipes Curt., Philonthus cinotulus Kr., Philonthus gemellus Kr., Myrmecopora elegans Cam., Tachyporus himalayicus Bernh., and Astilbus mixtus Cam. was not found from forest area during the whole period of collection. Overall, Paederus fuscipes was the species with the highest population (16.05%), while Tachyporus himalayicus with the lowest (0.22 %). High α-diversity index (20.804) and Shannon-Wiener (2.573) were found from Sargodha in 2008 and Gutwala in 2009.Their lowest values (9.76) and (1.82) respectively were found from Rawalpindi in 2008.
... Previously, biochar has been used for the Zn biofortification of crops by Gartler et al. (2013). After phytate, polyphenolic compounds are also potential inhibitors of Fe absorption in human body (Ahrens and Schrezenmeir, 2007; Gautam et al., 2010). In the present study, we found that as bioavailable Fe content increased, polyphenol concentration decreased significantly by using Fe with BC in pH manipulated soil. ...
Iron (Fe) bioavailability is the major issue of highly calcareous soils. Iron fertilization in calcareous soils is not much effective due to their rapid conversion into unavailable form. A field experiment was conducted to evaluate the effect of Fe fertilizer along with organic amendments for improving growth, yield and Fe biofortification of rice by manipulating pH of calcareous soil. Before transplanting rice seedlings, soil pH was lowered down up to 0.5-0.6 units by using 0.25% (w/w) elemental sulfur (S). For biofortification, Fe fertilizer (FeSO4.7H2O) at the rate of 15 kg ha-1 was applied with biochar (BC) and poultry manure (PM) in S treated calcareous soils. Results indicated that the combined application of Fe along with BC and PM enhanced plant growth, physiology and paddy yield and improved nutritional value of grain in pH manipulated calcareous soil. Applied treatments in S treated low pH soil resulted in increased Fe mobilization and translocation from root to grain. Grain Fe concentration raised up to 2 fold and 1.8 fold in treatments where Fe was applied with BC and PM in pH manipulated soil, respectively. Ferritin concentration significantly increased up to 3 fold and 2.73 fold by using Fe with BC and PM, respectively, in pH manipulated soil. Iron applied in combination with BC decreased phytate and polyphenols contents up to 18 and 47%, respectively, in S treated soil. The results may imply that the combined use of Fe with BC increased Fe biofortification (ferritin) of rice in pH manipulated calcareous soil. This increased level of ferritin in rice grains might be helpful to eliminate Fe deficiency in humans.
... Iron fertilization in calcareous soil is not effective due to their rapid conversion into unavailable forms and poor mobility of Fe in phloem (Rengel et al., 1999;Cakmak et al., 2010), 1988 andAbd ElHaleem, 1996). Phytic acid and polyphenols are important antinutrients, which inhibits grains Fe bioavailability (Gautam et al., 2010). Acidifying calcareous soil with sulfur(S) and neutralizing lime may help increasing the phytoavailability of Fe (Lippman et al., 1916;Malakouti and Gheibi, 1988). ...
Incidence of iron (Fe) deficiency in human populations is an emerging global challenge. This study was conducted to evaluate the potential of iron sulphate combined with biochar and poultry manure for Fe biofortification of wheat grains in pH affected calcareous soil. In first two incubation studies, rates of sulfur (S) and Fe combined with various organic amendments for lowering pH and Fe availability in calcareous soil were optimized. In pot experiment, best rate of Fe along with biochar (BC) and poultry manure (PM) was evaluated for Fe biofortification of wheat in normal and S treated low pH calcareous soil. Fe applied with BC provided fair increase in root-shoot biomass and photosynthesis up to 79, 53 and 67%, respectively in S treated low pH soil than control. Grain Fe and ferritin concentration was increased up to 1.4 and 1.2 fold, respectively while phytate and polyphenol was decreased 35 and 44%, respectively than control in treatment where Fe was applied with BC and S. In conclusion, combined use of Fe and BC could be an effective approach to improve growth and grain Fe biofortification of wheat in pH affected calcareous soil.
... At the end of the experiment, the iron content was 225.6 and 232.4 µg dL -1 for flax and hemp treatments, respectively. Considering that the availability of iron is particularly low from plant foods [17], it is noteworthy that there are plant sources that stimulate the absorption of iron. This result is even more surprising when it is considered the high phytate content in flax and hemp seeds [5,8]. ...
Aim of this study was to evaluate the effect of diets enriched with flax and hemp seeds on iron blood content of lactating Alpine goats. A total of eighteen goats were equally divided in three groups: control and goats supplemented with flax and hemp. The goats were supplemented with control diet for 45 days (conditioning diet). The different treatments ended after 150 days in milk. At T0 (45 days in milk), and at T1 and T2 (100 and 150 days in milk, respectively), the blood from the goats were collected and analyzed for iron content. In control goats, the iron content increased by 23% from T0 to T2. In both treatments (flax and hemp), the iron in goat blood resulted increased by 36% and 62% with flax, and by 33% and 67% with hemp (at T1 and T2, respectively). These results are surprising when it is considered the high phytate content of seeds of these plants. It is likely the presence in flax and hemp seeds of compounds that stimulate the absorption of iron.
... As an inhibitory role of phytic acid on zinc absorption has been identified [17], reducing phytic acid in staple cereals is a promising means of enhancing zinc absorption [42]. In contrast, some dietary factors have been shown to have a positive influence on zinc absorption and bioavailability [17,18,20,43,44], but such dietary components need to be investigated further. ...
Dietary zinc deficiency puts human health at risk. Therefore, we are exploring strategies for enhancing zinc absorption. In the small intestine, the zinc transporter ZIP4 functions as an essential component for zinc absorption. Overexpression of ZIP4 protein increases zinc uptake and thereby cellular zinc levels, suggesting that food components with the ability to increase ZIP4 could potentially enhance zinc absorption by the intestine. In this study, we used mouse Hepa cells, which regulate mouse Zip4 (mZip4) in a manner indistinguishable from that in intestinal enterocytes, to screen for suitable food components able to increase the abundance of ZIP4. Using this ZIP4-targeting strategy, two such soybean extracts were identified that were specifically able to decrease mZip4 endocytosis in response to zinc. These soybean extracts also effectively increased the abundance of apically localized mZip4 in transfected polarized Caco2 and Madin-Darby canine kidney cells and, moreover, apically localized two mZip4 acrodermatitis enteropathica mutants. Soybean components were purified from one extract and soyasaponin Bb was identified as an active component that increased both mZip4 protein abundance and zinc levels in Hepa cells. Finally, we confirmed that soyasaponin Bb is capable of enhancing cell surface endogenous human ZIP4 in human cells. Our results suggest that ZIP4 targeting may represent a new strategy to improve zinc absorption in humans.
... The combination of essential oils of onion (75%) and garlic (25%) could substitute synthetic preservatives in food safety to control fungal contamination and mycotoxin production (Kocić-Tanackov, 2012). Garlic and onion have a promoting influence on the bio accessibility of iron and zinc from food grains (Gautam et al., 2010). ...
Mineral profile and some selected components of three cultivars of onion (Allium cepa L.) (Dan Zaria, red creole and white creole) bulb were compared with garlic (Allium sativum L.) clove. This was pertinent to establish their potentials in ensuring adequate nutrition and food security. Simultaneous multi-element analysis was done by inductively coupled plasma-optical emission spectroscopy (ICP-AES). Selected components determined were pyruvic acid, total soluble solids (TSS), ash content, moisture content, vitamin C and pH. The most abundant quantity minerals in the Allium species are potassium (14291.17-17297.88 mg/Kg), phosphorus (2491.04-4777.88 mg/Kg) and calcium (694.41-1824.29 mg/Kg). Garlic had highest amount of phosphorus and zinc (4777.88 and 66.08 mg/Kg, respectively) with least contents of calcium, magnesium, iron and aluminium. Garlic had significantly (p<0.05) higher contents of pyruvic acid, ash and TSS contents than onion cultivars, with increase of 88%, 130% and 104% more than the highest obtained in onion cultivars. Except for moisture and vitamin C contents, highest value (with significant difference) of all the selected components was obtained in garlic. Onion cultivar (red creole) with least content of pyruvic acid and highest content of TSS would be preferred for culinary purpose. The comprehensive mineral profile of garlic and onion samples obtained in this work is an information that could sensitize people on their need for more consumption. This can be a good opportunity to enhance micronutrient supply of the diet of low income earners which form majority of the society.
... polyphenolic content (23). The additions of garlic and onion were actually shown to significantly improve iron bioavailability from non-heme iron sources (pulse-and grain-based meals) in an in vitro model, likely because of their sulfur compounds (24). ...
Low iron absorption from important staple foods may contribute to iron deficiency in developing countries. To date, few studies have examined the iron bioavailability of pulse crops as commonly prepared and consumed by humans.
The objectives were to characterize the iron absorption from a test meal of intrinsically labeled (57)Fe lentils prepared as dal, to compare the bioavailability of iron from (57)Fe in dal with that observed for a reference dose of (58)Fe as ferrous sulfate, and to assess associations between iron absorption and iron status indicators.
This crossover study included 19 nonpregnant women (n = 6 anemic; hemoglobin: <12.0 g/dL) who consumed 2 test meals on consecutive days in a counter-balanced order, ferrous sulfate (7 mg FeSO4 plus 1 mg (58)Fe) and 330 g dal (lentils enriched to 85.1% with (57)Fe, 8 mg native (57)Fe). Iron absorption was determined by analyzing blood samples taken 14 d after dosing with the use of magnetic sector thermal ionization mass spectrometry.
We found that the mean iron absorption from the dal was 2.20% ± 3.40% and was significantly lower than the 23.6% ± 13.2% observed from the same iron load given as ferrous sulfate (P < 0.001). Absorption of non-heme iron from dal and from ferrous sulfate was inversely associated with serum ferritin (SF; r = -0.50, P = 0.05 and r = -0.81, P < 0.001, respectively) and serum hepcidin (r = -0.45, P = 0.05 and r = -0.60, P = 0.007, respectively). Anemic women absorbed more iron from either source (1.20% from dal, P = 0.10; 18.3% from ferrous sulfate, P = 0.001) compared with women who were iron replete.
Iron absorption from the dal was low overall but upregulated in anemic women. Both SF and hepcidin were inversely associated with iron absorption from both a supplemental and a food-based non-heme iron source in nonanemic and anemic women.
© 2015 American Society for Nutrition.
... Dietary components along with host related factors determine the iron bioavailability defined as the fraction of the ingested nutrient that is utilized for normal physiological functions or storage in humans (House, 1999). Phytic acid, polyphenols, oxalic acid, calcium, certain proteins and food fibers are considered to be the major inhibitors whereas muscle proteins, ascorbic acid, inulin, garlic and onion have been reported to be the major enhancers of iron bioavailability (Tait et al., 2005; Gautam, Patel, & Srinivasan, 2010; Scholz-Ahrens & Schrezenmeir, 2007). One of the major determinants of iron bioavailability is the proportion that is absorbed from the gastrointestinal tract and thus the Caco-2 cell model in combination with simulated in vitro digestion is widely employed for ranking selected fortified and biofortified genotypes of plant foods for bioavailable iron (Glahn, Cheng, & Welch, 2002; Glahn, Wein, Van Campen, & Miller, 1996; Salunke et al., 2011; Yeung, Glahn, & Miller, 2003; Zheng et al., 2010). ...
Os alimentos, além de apresentarem substâncias nutritivas essenciais para o desenvolvimento do organismo, podem também conter uma variedade de fatores antinutricionais, como os inibidores de proteínas, oxalatos, taninos, nitritos, dentre outros, assim denominados, devido ao fato de interferirem na absorção de nutrientes, podendo acarretar danos à saúde quando ingeridos em altas quantidades. Assim, esse artigo tem como objetivo discutir as possíveis consequências dos fatores antinutricionais em alimentos, assim como os efeitos do processamento sobre essas substâncias e apresentar estudos biológicos sobre os mesmos.
The effects of dietary garlic oil coated granules (GOCG) on egg production, egg quality, yolk antioxidant capacity, yolk cholesterol, yolk fatty acids, blood biochemistry and hepatic enzyme activities were investigated. Forty 36-week-old Hisex brown laying hens were randomly assigned to one of the five dietary treatment groups including: (1) basal diet+0 g GOCG/kg diet (GOCG0, control), (2) basal diet+7.5 g GOCG/kg diet (GOCG7.5), (3) basal diet+15 g GOCG/kg diet (GOCG15), (4) basal diet+30 g GOCG/kg diet (GOCG30) and (5) basal diet+60 g GOCG/kg diet (GOCG60), for four weeks. It was found that egg production, egg mass and feed conversion ratio (FCR) improved linearly (P < 0.05) with increasing dietary GOCG levels. Egg weight, albumen weight, yolk color intensity and Haugh units increased linearly (P < 0.05) and there were quadratic effects (P < 0.05) on yolk weight, shell weight, shell thickness and albumen pH. Dietary GOCG increased yolk antioxidant capacity measured by the phosphomolybdenum method and lowered thiobarbituric acid reactive substances (TBARS) (linearly, P < 0.05). Significant decreases were especially noted in terms of mg/100 g yolk of yolk cholesterol at 7, 14, and 28 days, and overall (quadratic P < 0.05, linearly P < 0.05, linear and quadratic P < 0.05 and linear and quadratic P < 0.05, respectively). Yolk fatty acid compositions, however, did not differ by treatment. Serum total cholesterol (Total-C) and triglyceride decreased linearly (P < 0.05) at 28 days. Hepatic 3-hydroxy-3-methylglutaryl-CoA reductase (HMGRC) activity due to treatment decreased (linear and quadratic, P < 0.05), but fatty acid synthase (FAS) activity increased linearly (P < 0.05). Pearson's correlations with mg/100 g yolk of yolk cholesterol at 28 days were statistically significant (P < 0.01) for the reduction of HMGCR activity. Hence, based on the minimum content of yolk cholesterol (mg/100 g yolk) and dietary GOCG levels tested, a dietary GOCG30 is recommended, as this had no negative impacts on other important parameters of egg production for consumption.
Background
The essentiality of trace elements in human diets is well recognized and adequate levels are a critical component of optimal health. To date, public health efforts have focused primarily on macronutrients or trace minerals that are easily analyzed. The goal of this research is to provide assessment of the dietary standards developed for Zn, Fe, and Cu in 100+ developed, marginal, and developing countries. We summarize the current recommendations and changes from the last decade, categorize and provide scientific basis for values established, factors that affect requirements, and current global challenges.
Methods
The electronic databases of Google Scholar, PubMed, Embase, Web of Science and Cochrane Library were searched using the keywords “trace minerals,” “micronutrients, ““zinc,” “iron,” “copper,” “dietary standards” and “recommendations.” A total of 123 studies published from 1965 to 2019 were included.
Results
The World Health Organization (WHO) has established dietary standards to address nutrient deficiencies, prevent infections and ensure basic metabolic functions; these are utilized by most developing countries. Developed countries or their alliances have established values similar to or higher than the WHO, primarily for promotion of optimal health and well-being. Transitional countries are more concerned with issues of bioavailability, food security and undernutrition. Globally, Zn and Cu recommendations are lower in women than in men; Fe requirements are higher to compensate for menstrual losses. Important considerations in establishing guidelines for these minerals include bioaccessibility, dietary practices and restrictions, food processing, interactions, and chemical forms. The global challenges of the triple burden of malnutrition, hidden hunger, increased consumption of ultra-processed foods and obesity have been associated with Zn, Fe, and Cu deficiencies.
Conclusion
This research provides public policy and health professionals evidenced-based information useful for the establishment of dietary standards world-wide.
Sorghum (Sorghum bicolor L. Moench) is a major drought-tolerant cereal crop grown mainly in the semi-arid regions of the world. It is an important basic food cereal in these regions which encompasses most of the developing world in many parts of Africa and Asia. Therefore, sorghum is an important source of nutrients for millions of inhabitants in these regions. In light of this, the nutritional quality of sorghum and how this is assessed is of major research interest. Various assays have been used to determine the contents of macronutrients and micronutrients in sorghum including how digestible and bioaccessible these are. A wide range of indices of sorghum nutritional quality has been generated. Advances in analytical instrumentation have contributed significantly to enhancing the capacity of analysts and researchers to broaden the scope of assays for sorghum nutritional quality and also to improve their accuracy.
Background:
Garlic and onion, rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe, and Zn; however, there is lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, this study was undertaken 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 of grain) and onion (1.5 and 3 g/10 g of grain) 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, while onion significantly improved Mn bioaccessibility in cooked rice and chickpea. Addition of both the spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses.
Conclusion:
Hence, bioaccessibility of Cu, and to a lesser extent, Mn, from vegetarian diets can be significantly improved by incorporating garlic and onion to the diet.
A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of both Fe and AA in the vegetable matrix (control system) produced the browning of the product. The edible coatings application based on k-carrageenan or tapioca starch was proposed in order to improve the product stability. The AA degradation in the tissue was significantly reduced in the pumpkin with a starch-based coating. The result of an “in vitro” gastric and intestinal digestion assay indicated that when Fe was in the coating, Fe solubility at pH 2 was lower than control and tended to improve at pH 8. It was interpreted as a better accessibility of Fe at intestinal lumen level, and moreover, it could avoid gastric side effects. The products obtained were safe from microbiological view point and presented a satisfactory color and texture.
Industrial relevance
The formulation of food fortified with iron (Fe) represents a challenge from nutritional as well as technological view point because the reactivity of this mineral with other food matrix nutrients. This work proposes the elaboration of a vegetal refrigerated food, ready to eat, fortified with Fe and ascorbic acid (AA). The pumpkin was selected as raw material due its high consume and availability, proper nutritional characteristics and low cost. The dry infusion technique applied is sustainable, economic and with a minimal use of drinking water. In addition, biopolymer-based edible coatings were applied as an emerging technology for the carrying of micronutrients. It was demonstrated that when an edible coating was performed, the color and AA retention were improved and the Fe accessibility at pH of lumen intestinal trended to be higher. This study shows that the production of fortified pumpkin is simple and transferable to the food industry, and constituting a contribution from the food technology to the innovation of processes and formulation of a functional food fortified with Fe.
Ensuring the efficient uptake of micronutrients and protection against toxicity of non-essential elements are the two important issues in trace element research for human nutrition. Since the uptake, in vivo utilization, specific biological functions or toxic effects of a given element are subject to its actual physicochemical form, food speciation analysis has received much attention over the past few decades. Different analytical schemes have been developed, depending on elements/species of interest, their physicochemical properties, total concentrations, chemical composition of the sample and the specific goal of the analysis. In this chapter, the methodological aspects of food speciation analysis are presented, including the description of different fractionation schemes, non-chromatographic approaches and hyphenated techniques. Studies evaluating the effect of food elaboration and gastrointestinal ingestion have also been considered. The role of atomic spectrometry techniques as the primary detection tools in analysis of known species/forms is highlighted and the applications of structure-characterizing techniques for species confirmation/identification in innovating speciation studies are also mentioned. Representative examples from the recent literature are reviewed in order to present the trends in sample pretreatment, species separation and quatification. New challenges due to the expanding knowledge of trace elements in human nutrition, the production of selenium-fortified prducts, the use of transgenic food and the presence of metal/metalloid-based nanomaterials have been featured. Finally, an outlook on the approaches to quantification and quality control is briefly presented.
An in vitro method for the estimation of iron bioavailability was subjected to an interlaboratory trial. The method involved a simulated gastrointestinal digestion using pepsin for the gastric stage followed by pancreatin and bile salts for the intestinal stage. The proportion of iron diffused through a semi-permeable membrane (molecular mass cut-off 10 kDa) was used to measure the iron dialysability. An interlaboratory trial between nine laboratories was conducted to evaluate the repeatability and reproducibility of the agreed method. The reproducibility of the method among the participating laboratories was 20–30% and depended on the content of dialysable iron. Several factors contributing to the variation in the in vitro dialysability among laboratories are discussed. The pH adjustment in the intestinal digestion was identified as one of the critical parameters. The present in vitro method was used to evaluate the iron dialysability from three meals. The dialysability data were in reasonable agreement with human absorption data. The usefulness of the in vitro dialysability method is discussed.
The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya protein per se has an inhibiting effect on Fe absorption. Efficient removal of phytate, and probably also polyphenols, can be obtained by enzymatic degradation during food processing, either by increasing the activity of the naturally occurring plant phytases and polyphenol degrading enzymes, or by addition of enzyme preparations. Biological food processing techniques that increase the activity of the native enzymes are soaking, germination, hydrothermal treatment and fermentation. Food processing can be optimized towards highest phytate degradation provided that the optimal conditions for phytase activity in the plant is known. In contrast to cereals, some legumes have highest phytate degradation at neutral or alkaline pH. Addition of microbial enzyme preparations seems to be the most efficient for complete degradation during processing. Fe and Zn absorption have been shown to be low from legume-based diets. It has also been demonstrated that nutritional Fe deficiency reaches its greatest prevalence in populations subsisting on cereal- and legume-based diets. However, in a balanced diet containing animal protein a high intake of legumes is not considered a risk in terms of mineral supply. Furthermore, once phytate, and in certain legumes polyphenols, is degraded, legumes would become good sources of Fe and Zn as the content of these minerals is high.
Influence of heat processing on the bioaccessibility of zinc and iron from food grains consumed in India was evaluated. Cereals - rice (Oryza sativa), finger millet (Eleusine coracana), sorghum (Sorghum vulgare), wheat (Triticum aestivum), and maize (Zea mays), and pulses - chickpea (Cicer arietinum) - whole and decorticated, green gram (Phaseolus aureus) - whole and decorticated, decorticated black gram (Phaseolus mungo), decorticated red gram (Cajanus cajan), cowpea (Vigna catjang), and French bean (Phaseolus vulgaris) were examined for zinc and iron bioaccessibility by employing an in vitro dialysability procedure. Both pressure-cooking and microwave heating were tested for their influence on mineral bioaccessibility. Zinc bioaccessibility from food grains was considerably reduced upon pressure-cooking, especially in pulses. Among cereals, pressure-cooking decreased zinc bioaccessibility by 63% and 57% in finger millet and rice, respectively. All the pressure-cooked cereals showed similar percent zinc bioaccessibility with the exception of finger millet. Bioaccessibility of zinc from pulses was generally lower as a result of pressure-cooking or microwave heating. The decrease in bioaccessibility of zinc caused by microwave heating ranged from 11.4% in chickpea (whole) to 63% in cowpea. Decrease in zinc bioaccessibility was 48% in pressure-cooked whole chickpea, 45% and 55% in pressure-cooked or microwave-heated whole green gram, 32% and 22% in pressure-cooked or microwave-heated decorticated green gram, and 45% in microwave-heated black gram. Iron bioaccessibility, on the other hand, was significantly enhanced generally from all the food grains studied upon heat treatment. Thus, heat treatment of grains produced contrasting effect on zinc and iron bioaccessibility.
Widespread deficiencies of iron and zinc, commonly found in populations dependent on plant foods, necessitate food-based strategies to maximise their bioavailability from plant foods. In this study, β-carotene-rich vegetables were evaluated for their effects on the bioaccessibility of iron and zinc from cereals and pulses by employing a simulated gastrointestinal digestion procedure involving equilibrium dialysis. Addition of carrot or amaranth (2.5 g and 5 g per 10 g of grain) significantly enhanced the bioaccessibility of iron and zinc from the food grains, the percent increase being 13.8–86.2 in the case of carrot and 11–193% in the case of amaranth. Pure β-carotene added at an equivalent level also enhanced the bioaccessibility of iron (19.6–102% increase) and zinc (16.5–118.0% increase) from the cereals examined. This is the first report on the beneficial influence of β-carotene on iron and zinc bioaccessibilities.
Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.
Zinc, copper and iron utilization was examined in rats fed diets containing 30% lactalbumin (L); 30% soy assay protein (S) or 30% soy assay protein supplemented with 0.26% cysteine (SC), 0.45% methionine (SM), 0.26% cysteine and 0.45% methionine (SCM) or 0.71% cysteine (SXC). Diets L, SC and SCM contained equal amounts of cysteine; diets L, SM and SCM contained equal amounts of methionine; diets L, SCM, SXC contained equal amounts of sulfur-containing amino acids. Rats fed diet L had significantly higher levels of zinc in tibias, kidneys and plasma; higher levels of copper in kidneys; and higher levels of iron in tibias than rats fed diet S. Rats fed diet L also absorbed (apparent and true) significantly more zinc; excreted significantly more zinc of endogenous origin in the feces; and absorbed (apparent) significantly less copper than rats fed diet S. Rats fed the soy diets supplemented with sulfur-containing amino acids, especially diet SXC, tended to have elevated levels of zinc in their tibias and kidneys and greater apparent and true absorptions of zinc than rats fed diet S. Rats fed diet SXC still had significantly lower zinc levels in tissue than rats fed diet L. Apparent absorption of zinc was similar among rats fed diets L, SCM and SXC.
The effects of L-cysteine feeding on urinary zinc excretion were studied in normal and ethanol-treated rats. In rats fed 3% cysteine X HCl for 1-10 weeks, a three-fold increase of urinary zinc excretion was observed. That effect was variable but was significant throughout the experimental weeks. Despite the excessive zinc loss, cysteine-fed animals showed no evidence of zinc depletion as judged by zinc concentrations in plasma, hair, spleen, pancreas and muscle. Furthermore, zinc contents in liver, kidney and tibia were significantly higher in cysteine-fed rats than in their controls. In rats consuming 20% ethanol for 5 months, urinary excretion of magnesium was markedly elevated and of zinc, only slightly elevated. When rats that drank either 20% ethanol or an isocaloric sucrose solution were fed the cysteine-fortified diet, elevations of urinary zinc excretion were similar. Cysteine intake apparently did not affect urinary excretion of copper and magnesium. Diets supplemented with DL-ethionine or L-cystine, but not inorganic sulfate, methionine or ascorbic acid, induced minor elevation of urinary zinc output. Those findings suggest that cysteine has a specific role in zinc metabolism.
Zinc, copper and iron utilization were examined in weanling male rats fed a 45% lactalbumin diet (HPro), a 15% lactalbumin diet (LPro), or 15% lactalbumin diets supplemented with: histidine (LProHis), cysteine (LProCys), or histidine and cysteine (LProHisCys). The histidine content and cysteine content of the supplemented diets were equal to the levels of these amino acids in the HPro diet. Zinc utilization was affected by the levels of protein, cysteine, and, to a lesser extent, histidine in the diets. The apparent absorption of zinc and the levels of zinc in their tibias were greater when the rats were fed the HPro, LProCys or LProHisCys diets rather than the LPro or LProHis diets. Liver copper levels were highest when rats consumed the LPro diet. Tissue levels of iron and fecal losses of iron were not affected by the dietary treatments.
Dietary sulfur-containing amino acids influence zinc and copper status. This study was conducted to investigate the relationship between the status of these elements and tissue metallothionein in rats fed diets supplemented with sulfur-containing amino acids. In a series of experiments, a diet containing 100 g casein/kg diet was unsupplemented or supplemented with L-cystine (3-50 g/kg diet) or L-methionine (3 or 30 g/kg diet). Kidney concentrations of zinc and copper in rats fed the diet supplemented with high levels of cystine (25 or 50 g/kg) were significantly higher than those in rats fed the unsupplemented diet. Kidney concentrations of metallothionein and metallothionein mRNA were also significantly higher in rats fed cystine-supplemented diets. There was a correlation (r = 0.838, P < 0.01) between the levels of zinc and metallothionein in kidney of rats fed the diets with different levels of cystine and zinc. However, in the rats fed the diets with different levels of cystine and copper, the correlation was not as strong (r = 0.587, P < 0.01). The changes in kidney metallothionein concentration due to the addition of 3 or 30 g/kg cystine were associated with parallel changes in serum zinc concentration and in apparent absorption of zinc, but not in serum copper concentration or apparent absorption of copper. Addition of 3 or 30 g methionine/kg diet to the diet did not affect kidney concentrations of metallothionein or zinc. These results indicate that supplementation of cystine to the diet can induce kidney metallothionein through a mechanism involving altered zinc metabolism.
This review compares the content and major food sources of copper, manganese, selenium, and zinc in vegetarian and omnivorous diets. Interactions affecting trace element bioavailability and their impact on the trace element status of vegetarians are discussed. Adult vegetarian diets often have a lower zinc and selenium content but a higher copper and manganese content compared with omnivorous diets. Cereals are the primary sources of copper, manganese, and selenium in most diets and the major source of zinc in many vegetarian diets; flesh floods are the primary source of zinc and secondary source of selenium in omnivorous diets. Despite the apparent lower bioavailability of zinc, copper, manganese, and selenium in vegetarian diets because of the high contents of phytic acid and/or dietary fiber and the low content of flesh foods in the diet, the trace element status of most adult vegetarians appears to be adequate. Children, however, appear to be more vulnerable to suboptimal zinc status, presumably because of their high zinc requirements for growth and their bodies' failure to adapt to a vegetarian diet by increased absorption of dietary zinc.
Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains.
- Luten J.
- Fenwick G. R.