Biofortified Foods and Bioavailability
February 8, 2008| |
Research on biofortification, the process of enriching the nutrient content of crops, is a sustainable alternative to address malnutrition concerns. However, it is not enough to simply show that a particular biofortified food has increased levels of a nutrient. Such foods must also be tested for bioavailability or the ability for nutrients to be absorbed by humans. Jeeyon Jeong and Mary Lou Guerinot of the Department of Biological Sciences, Dartmouth College, New Hampshire make this assertion in "Biofortified and bioavailable: The gold standard for plant-based diets".
The researchers noted that increased levels of nutrients are not necessarily correlated with enhanced bioavailability . Hence, aside from increasing nutritional content, eliminating or reducing antinutrients that interfere with bioavailability could be another strategy for biofortification.
View the paper published in the Proceedings of the National Academy of Sciences at http://www.pnas.org/cgi/reprint/0712330105v1
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