title: Promoting influence of combinations of amchur, β-carotene-rich vegetables and Allium spices on the bioaccessibility of zinc and iron from food grains.
abstract: Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility-namely, amchur (0.75 g/10 g), β-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g)-were evaluated for a possible additive/synergistic effect on the bioaccessibility of iron and zinc from food grains. The positive influence on the bioaccessibility of iron was additive in the case of combinations of amchur-carrot, amchur-garlic, onion-carrot, and onion-amaranth in a few specific grains. Positive influence on the bioaccessibility of iron was even synergistic for combinations of amchur-onion and amchur-garlic in a few grains. The influence of amchur-garlic and amchur-onion was additive while the combination of amchur-amaranth and amchur-garlic produced a synergistic-promoting influence on zinc bioaccessibility in a few instances. This observation would be useful in evolving dietary strategies to maximize the bioavailability of minerals from grains.
authors: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore, India.
authors: Smita
authors: S
authors: Gautam
authors: Kalpana
authors: K
authors: Platel
authors: Krishnapura
authors: K
authors: Srinivasan
mesh_terms: D000490:Allium / Q000737:chemistry*; D002523:Edible Grain / Q000737:chemistry; D005502:Food / Q000592:standards; D007501:Iron / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*; D015032:Zinc / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D019207:beta Carotene; D007501:Iron; D015032:Zinc