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New data on the bioavailability of bread magnesium.

H W Lopez1, F Leenhardt, C Remesy

  • 1ULICE, Limagrain Céréales Ingrédients, 63204 Riom Cedex, France. walter.lopez@limagrain.com

Magnesium Research
|February 25, 2005
PubMed
Summary

Whole cereal products are a key source of magnesium. Using sourdough in bread making reduces phytic acid, enhancing magnesium absorption and bioavailability from whole grains.

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Area of Science:

  • Human Nutrition
  • Food Science

Background:

  • Whole cereal products are primary sources of dietary magnesium.
  • Phytic acid (PA) in whole grains chelates minerals, reducing magnesium absorption.
  • Optimizing magnesium bioavailability in bread requires careful selection of raw materials and processing methods.

Purpose of the Study:

  • To investigate methods for improving magnesium bioavailability in bread.
  • To evaluate the role of sourdough in reducing phytic acid content and enhancing magnesium absorption.

Main Methods:

  • Analysis of magnesium content in wheat grain.
  • Assessment of phytic acid levels in bread made with different processes.
  • Evaluation of magnesium bioavailability in relation to phytic acid reduction.

Main Results:

  • Traditional plant selection can improve magnesium content in wheat.
  • Sourdough fermentation significantly reduces phytic acid content in bread.
  • The acidic environment created by sourdough enhances phytase activity, leading to reduced phytate breakdown.

Conclusions:

  • Sourdough bread-making is an effective strategy to improve magnesium bioavailability.
  • Reducing phytic acid through sourdough fermentation enhances the nutritional value of whole grain bread.
  • Optimizing cereal processing, like using sourdough, is crucial for maximizing mineral absorption from whole grains.

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