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通过同时强化和植物酸降解来增强微量营养素的吸收
Ankanksha Kumari1, Anupam Roy1
1Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India.
Food science and biotechnology
|June 26, 2023
概括
食物中的植物酸 (PA) 降低了矿物质的吸收. 降低PA和同时强化食品的策略可以改善矿物质的生物可用性,增强营养吸收.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 植物酸 (PA) 是一种在谷物和豆类中发现的反营养素.
- 通过形成不溶性复合物来抑制矿物质的吸收,从而降低生物可用性.
- 目前的PA降低和强化方法在充分增强微量营养素吸收方面存在局限性.
研究的目的:
- 为了审查植物酸 - 金属离子相互作用的化学成分.
- 评估影响食品强化过程中PA降低的参数.
- 提出成功同时降解和强化PA的策略.
主要方法:
- 关于植物酸化学和矿物相互作用的文献综述.
- 对现有的PA降低技术的分析.
- 评估防御策略及其对PA的影响.
主要成果:
- 植物酸与必需矿物质形成稳定的复合物,阻碍吸收.
- 不完全的PA降解限制了当前强化方法的有效性.
- 同时的PA降解和强化提供了一种有希望的方法来提高矿物质的生物可用性.
结论:
- 优化PA与矿物质的摩尔比率对于提高生物可用性至关重要.
- 需要对同时PA无活化和强化进行进一步研究.
- 在强化过程中实施高级控制阶段可以最大限度地提高微量营养素的吸收.
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