Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean

Detalhes bibliográficos
Autor(a) principal: TORRES,Larissa Catelli Rocha
Data de Publicação: 2020
Outros Autores: AMARAL,José Eduardo Pedroso Gomes do, Canniatti-Brazaca,Solange Guidolin
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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spelling 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
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500363
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.15419
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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
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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)
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