Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500363 |
Resumo: | Abstract 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. |
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Promoters effectiveness in the improvement in iron and zinc absorption from the rice and beanCaco-2mineralslegumescerealspromotersAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500363Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.15419info:eu-repo/semantics/openAccessTORRES,Larissa Catelli RochaAMARAL,José Eduardo Pedroso Gomes doCanniatti-Brazaca,Solange Guidolineng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500363Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
title |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
spellingShingle |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean TORRES,Larissa Catelli Rocha Caco-2 minerals legumes cereals promoters |
title_short |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
title_full |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
title_fullStr |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
title_full_unstemmed |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
title_sort |
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean |
author |
TORRES,Larissa Catelli Rocha |
author_facet |
TORRES,Larissa Catelli Rocha AMARAL,José Eduardo Pedroso Gomes do Canniatti-Brazaca,Solange Guidolin |
author_role |
author |
author2 |
AMARAL,José Eduardo Pedroso Gomes do Canniatti-Brazaca,Solange Guidolin |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
TORRES,Larissa Catelli Rocha AMARAL,José Eduardo Pedroso Gomes do Canniatti-Brazaca,Solange Guidolin |
dc.subject.por.fl_str_mv |
Caco-2 minerals legumes cereals promoters |
topic |
Caco-2 minerals legumes cereals promoters |
description |
Abstract 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500363 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500363 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.15419 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326474539008 |