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

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.

摘要 铁与锌是维持机体正常生理功能所必需的微量营养素，缺乏二者会对人体健康造成损害。当前关于膳食中矿物质含量的信息通常仅提及总浓度，但此类数值无法反映可被人体生物可及（bioaccessible）的组分占比。本研究旨在评估生物可及性促进剂能否提升米豆混合膳食中铁与锌的生物可及性。为此，本研究设置了四组处理，所有处理均包含大米与豆类食材，仅在所添加的生物可及性促进剂种类上存在差异。本研究选用抗坏血酸与半胱氨酸作为考察铁、锌吸收影响的促进剂：以番茄作为抗坏血酸来源，以大蒜与洋葱作为半胱氨酸来源。添加番茄的处理组铁元素含量更高，其组成与未添加番茄的处理组存在显著差异；其中处理组4的铁元素生物可及性最高，是唯一与其余处理组存在显著差异的组别。关于锌元素，各组在总含量及生物可及性方面均无显著差异。