NDLI: Title : Factors influencing micronutrient bioavailability in biofortified crops Short title : Biofortified crops : micronutrient bioavailability

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Title : Factors influencing micronutrient bioavailability in biofortified crops Short title : Biofortified crops : micronutrient bioavailability

Content Provider	Semantic Scholar
Author	Bechoff, Aurélie
Copyright Year	2017
Abstract	Factors influencing micronutrient (i.e. provitamin A carotenoid (pVAC), iron and zinc) bioavailability in biofortified crops were examined: dietary and human factors are the major factors. Dietary factors are related to the food matrix structure and composition. Processing can improve pVAC bioavailability by disrupting the food matrix but this could also result in carotenoid losses. By degrading antinutrients such as phytate, processing can also enhance mineral bioavailability. In vivo interventions show that biofortified crops were overall efficacious to reduce micronutrient deficiency with bioconversion factors varying between 2.3:1 and 10.4:1 for trans-β-carotene and amounts of iron and zinc absorbed between 0.7 and 1.1 and 1.1 and 2.1 mg/day, respectively. Micronutrient bioavailability was dependent on the crop type, presence of fat for pVACs, and of antinutrients for minerals. Human factors relate to micronutrient status that can be affected by inflammation and disease. Understanding the interaction between micronutrients is also essential i.e. synergic effect of iron and pVACs; or competitive effect of iron and zinc. Further efficacy trials should consider human status and genetic polymorphism linked to inter-individual variations.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://gala.gre.ac.uk/16171/16/16171%20BECHOFF_Biofortified_Crops_(review)_2016).pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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