Food synergies for improving bioavailability of micronutrients from plant foods. (1st January 2018)

• Record Type: Journal Article
• Authors: Nair, K. Madhavan; Augustine, Little Flower
• Is Part Of: Food chemistry. Volume 238(2018)
• Page Start: 180
• Page End: 185
• Publication Date: 2018-01-01
• Subjects: Bioavailability -- Food synergy -- Plant foods -- Micronutrients; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.09.115
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The need for emphasizing on bioavailability of micronutrients iron, vitamin A and zinc rather than content has been highlighted. The present status of bioavailability testing methods have been discussed. Enhancing bioavailability require appropriate food synergies which are discussed in the context of available evidence on single-meal studies and efficacy trials. Abstract: Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated. Fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D. Methods for screening of bioavailability, and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies.