Video
7 Nutrient Absorption Tips - How to get the most out of my food? However, such plant-based diets Enhajcing often associated hioavailability micronutrient deficits, exacerbated in part by poor Enhancing nutrient bioavailability levels bioavailability. Consequently, household strategies that nutrinet the content or Refreshment Subscriptions the Chitosan for waste water treatment bioaavilability of these factors on micronutrient bioavailability are urgently needed in developing-country settings. Examples of such strategies include: germination, microbial fermentation or soaking to reduce the phytate and polyphenol content of unrefined cereal porridges used for young child feeding; addition of ascorbic acid-containing fruits to enhance non-haem-Fe absorption; heating to destroy heat-labile anti-nutritional factors e. goitrogens, thiaminases or disrupt carotenoid-protein complexes. Such strategies have been employed in both experimental isotope-absorption and community-based studies.Enhancing nutrient bioavailability levels -
Aim for foods with 50 mg or more of vitamin C. There are many examples of the benefits of combining fats with foods containing fat soluble vitamins and antioxidants. One that is particularly impressive is combining tomatoes with a fat think cooking down tomatoes in a pan with olive oil for a sauce or adding cherry tomatoes and avocado to a salsa.
This combo helps to enhance the absorption of the antioxidant lycopene found in tomatoes by 4-fold. And you can get this benefit by combining other carotenoid rich foods think yellow and orange colored fruits and veggies with various different fats oils, avocados, nuts, etc.
You might be more familiar with their common names, turmeric and black pepper. Vitamin D helps to better absorb calcium in the diet , which supports our bone health, among other processes in the body. You can get calcium from a variety of fortified foods like calcium set tofu, fortified milks, beverages and cereals as well as low oxalate vegetables like broccoli, bok choy, kale, napa cabbage, watercress, mustard greens and turnip greens.
To absorb that calcium, make sure you are keeping your vitamin D levels up through a mix of supplementation, fortified foods or adequate sunlight.
The best part, you might already be doing this without realizing it. If you are making a stir fry using grains and sauteing them with onion and garlic or cooking a pot of beans with onions and garlic, you are not only getting more flavor in your food but also benefiting from absorbing more iron and zinc.
This is such a complex aspect of nutrient absorption. Cooking absolutely has an impact on what we absorb. In some instances, depending on how something is prepared, you can lose a significant amount of nutrients. However, with the right amount of heat and time, you can enhance nutrients significantly and even reduce inhibitors like phytates and oxalates.
Big take away, cooking is a means to break down some of the fiber and cell walls in plant-based foods, which makes absorbing nutrients a lot easier. Example, cooking carrots helps to make absorbing carotenoids in carrots so much easier compared to when eaten raw.
The fibers and cell walls in plants are often what decreases the amount of nutrients we absorb from foods. The tougher those cell walls are, the more we struggle to get those nutrients.
We already mentioned cooking as a way to reduce this issue, but other things that can help improve absorption are grinding and blending.
For example, grinding flaxseeds helps make omega 3s in the seeds more absorbable. Similarly, in the process of juicing we are able to remove fiber, which can make some nutrients like beta-carotene more available for absorption. Soaking and sprouting help reduce common nutrient inhibitors and may significantly enhance nutrient absorption for protein, iron, zinc and calcium.
This is a great strategy to use for things like legumes, grains, nuts and seeds, which tend to have lower digestibility on their own. Soaking beans for a few hours in water and then discarding the liquid and rinsing the beans well can help significantly reduce a number of anti-nutrients.
You can meet your protein needs using plant-based sources. We actually have protein scoring systems like the Protein Digestibility-Corrected Amino Acid Score PDCAAS and the newer Digestible Indispensable Amino Acid Score DIAAS that provide some information regarding how we may absorb different proteins.
Overall, more isolated proteins have a higher digestibility score compared to more whole food sources of protein like beans. Polyphenols are a compound found in plants that can also interfere with mineral absorption in the intestines. The field of nutrition and related topics can seem complex so Michigan State University Extension has a number of resources for further reading.
Contact your local MSU Extension county office for information about programs near you. For individual concerns related to nutrient absorption, see your primary care provider and a registered dietitian.
This article was published by Michigan State University Extension. Are you absorbing the nutrients you eat? What does this mean? How does this affect nutrient absorption? Structure of food Nutrients from plant foods or other foods that take longer to digest such as corn or meat are less bioavailable than nutrients in foods with less complex tissue structures.
Health or life-stage There is a normal decline in gastric acid as we age, so younger individuals can have a higher bioavailability of micronutrients than older individuals. Chemical form Heme iron is more readily available for absorption than non-heme iron. Interactions with compounds in foods Antioxidants like phytates or polyphenols can bind with certain micronutrients in the gastrointestinal tract and prevent absorption into the body.
What can we do? To increase the bioavailability of nutrients in foods with rigid tissue structures, chop or mince the food before consumption.
For example, in order to get the most folate a water-soluble B vitamin from spinach, mince or chop the leaves. If you are a vegan or vegetarian and not consuming foods with heme iron fish, meat, poultry , increase your consumption of foods that are good sources of non-heme iron like nuts, beans, vegetables, and fortified grain products.
Antioxidants like phytates and polyphenols are reduced in the processing or treatment of foods. Examples include pounding grains to remove the bran, soaking grains in water and discarding the water phytate is water-soluble , or cooking foods like beans to reduce polyphenols.
While antioxidants are important dietary components, consider balancing consumption of both raw and cooked foods to ensure maximum micronutrient absorption. Consume foods that work together to increase absorption of certain micronutrients.
Eating citrus foods or foods high in vitamin C with foods high in iron increases the absorption of both heme and non-heme iron. This also prevents minerals from binding with phytate or polyphenols in the gastrointestinal tract.
Did you find this article useful? Please tell us why? Check out the Nutritional Sciences B. Learn More. Check out the Food Science B.
Plant-based diets are becoming Appetite suppression support popular, but Enhancing nutrient bioavailability levels all sources of nutrients boiavailability the same. Animal-based foods like milk or meat are nutriejt sources of certain Enhancing nutrient bioavailability levels nutrients that are easily bioavailabiloty by the human body. These same nutrients are present in many plants but can sometimes be less available to the human body to digest and absorb. Therefore, nutrient bioavailability must be considered when consuming a plant-based diet. Many factors can affect nutrient bioavailability such as anti-nutrients [1] like oxalates, phytates, and tannins; cooking and processing methods; and factors in the human body.
Enhancing nutrient bioavailability levels -
If you are making a stir fry using grains and sauteing them with onion and garlic or cooking a pot of beans with onions and garlic, you are not only getting more flavor in your food but also benefiting from absorbing more iron and zinc.
This is such a complex aspect of nutrient absorption. Cooking absolutely has an impact on what we absorb. In some instances, depending on how something is prepared, you can lose a significant amount of nutrients. However, with the right amount of heat and time, you can enhance nutrients significantly and even reduce inhibitors like phytates and oxalates.
Big take away, cooking is a means to break down some of the fiber and cell walls in plant-based foods, which makes absorbing nutrients a lot easier. Example, cooking carrots helps to make absorbing carotenoids in carrots so much easier compared to when eaten raw.
The fibers and cell walls in plants are often what decreases the amount of nutrients we absorb from foods. The tougher those cell walls are, the more we struggle to get those nutrients.
We already mentioned cooking as a way to reduce this issue, but other things that can help improve absorption are grinding and blending. For example, grinding flaxseeds helps make omega 3s in the seeds more absorbable.
Similarly, in the process of juicing we are able to remove fiber, which can make some nutrients like beta-carotene more available for absorption. Soaking and sprouting help reduce common nutrient inhibitors and may significantly enhance nutrient absorption for protein, iron, zinc and calcium.
This is a great strategy to use for things like legumes, grains, nuts and seeds, which tend to have lower digestibility on their own. Soaking beans for a few hours in water and then discarding the liquid and rinsing the beans well can help significantly reduce a number of anti-nutrients.
You can meet your protein needs using plant-based sources. We actually have protein scoring systems like the Protein Digestibility-Corrected Amino Acid Score PDCAAS and the newer Digestible Indispensable Amino Acid Score DIAAS that provide some information regarding how we may absorb different proteins.
Overall, more isolated proteins have a higher digestibility score compared to more whole food sources of protein like beans. Eating certain foods together can also influence how the body absorbs various micronutrients because some components of foods interact with other foods, leading to less absorption than expected.
Nutrients from plant foods or other foods that take longer to digest such as corn or meat are less bioavailable than nutrients in foods with less complex tissue structures. Foods of this type must be broken down or cooked in order for certain micronutrients to be available for absorption.
There is a normal decline in gastric acid as we age, so younger individuals can have a higher bioavailability of micronutrients than older individuals. This means our ability to absorb micronutrients is reduced as we age. Heme iron is more readily available for absorption than non-heme iron.
Heme iron is found in foods like meat, fish or poultry and non-heme iron is found in plants. Recommendations for iron intake for vegetarians are higher than for those who eat meat because the non-heme iron in plants is less bioavailable.
Antioxidants like phytates or polyphenols can bind with certain micronutrients in the gastrointestinal tract and prevent absorption into the body. Phytates are found in the outer layer of plants and can bind with minerals like zinc, calcium or iron, which prevents their absorption in the intestines.
Polyphenols are a compound found in plants that can also interfere with mineral absorption in the intestines. The field of nutrition and related topics can seem complex so Michigan State University Extension has a number of resources for further reading.
Contact your local MSU Extension county office for information about programs near you. For individual concerns related to nutrient absorption, see your primary care provider and a registered dietitian. This article was published by Michigan State University Extension.
Are you absorbing the nutrients you eat? What does this mean? How does this affect nutrient absorption? Generally, there are four interventions that have been adopted in curbing malnutrition and hidden hunger. These include dietary diversification, food supplementation, food fortification and biofortification 1 , Micronutrients such as Fe, Zn, I 2 , and vitamins are limited in most staples but can be found in certain types of foods 5 , Therefore, consuming a narrow range of foods and more staples with insufficient quantities of micronutrient-rich foods may result in hidden hunger.
This makes dietary diversification a vital strategy that can be used in curbing malnutrition and hidden hunger Dietary diversification or modification pertains the consumption of different varieties of foods with sufficient quantities of macro and micronutrients that synergistically contribute to meeting the RDA over a specific period 6 , 11 , Dietary diversification helps alleviate all forms of deficiencies, aids in boosting the immune system, and is culturally acceptable, and sustainable as compared to other interventions used in alleviating malnutrition and hidden hunger 1 , The major disadvantages of dietary diversification as a strategy of alleviating malnutrition and hidden hunger include the obligation of nutrition education, change in dietary patterns, the need for accurate food data and presence of anti-nutrients in foods consumed, which impact nutrient absorption 6.
Another disadvantage of dietary diversification is the need of financial commitment involved in purchasing and producing high-quality varieties of foods 5 , 67 , Therefore, dietary diversification is very difficult to implement in developing countries; hence other interventions such as food supplementation, food fortification and biofortification are preferred in developing countries 5 , 6.
Food supplementation involves the intake of additional nutrients in the form of capsules, syrups or tablets to add to the nutrients that are obtained from the consumption of foods to meet the RDA requirement 6 , Food supplements include vitamins, amino acids and proteins, essential fatty acids, mineral, fiber, and calorie supplements 69 , In most developing countries, vitamin supplements are most commonly used in combating hidden hunger whilst mineral supplements such as Zn, Fe, and amino acid supplements are less common 5 , 6 , Food supplements are usually targeted to small populations with acute nutrient deficiencies in developing countries.
Food supplementation is also a short-term, direct and controllable strategy, and can be tailored to meet the specific needs of a targeted population. It yields positive results rapidly and is cost-effective as compared to other interventions such as dietary diversification 6 , A population-based study in Ceará, Brazil was conducted to assess the association between vit.
A supplementation and child development using 1, children between the age of 0 and 35 months in 8, households One of the key messages of the study was that vitamin A supplementation had positive effects on child development; indicating food supplementation can be used to improve the nutritional status of a population with micronutrient deficiencies.
Zinc supplementation at infancy increases specific growth outcomes, especially after age 2 Nevertheless, identifying those at risk of Zn deficiency is challenging due to the lack of a reliable diagnostic tool.
Another challenge can be reaching rural population as it needs continuous distribution of the supplements Other disadvantages of food supplementation include its reliance on the compliance of the targeted population, require well-defined structures to successfully implement in targeted populations and is highly unsustainable, especially in developing countries 1 , 5 , Food supplementation may also cause toxicity, which has severe effects on the health of targeted populations Food fortification involves the addition of selected nutrients to foods, whether they are naturally present in the foods or not with the purpose of increasing the nutritional value of the foods to help consumers reach the RDA for those nutrients 6 , Both food fortification and food enrichment contribute to increasing the nutritional value of foods, but there is a major difference between them Food enrichment only involves replacing the nutrients lost during the processing of the food, whilst food fortification considers restoring lost nutrients and adding to nutrients that are already present in the food in insufficient amounts.
There are several forms of food fortification; voluntary fortification, mass fortification, mandatory fortification, and target fortification 3. Voluntary fortification occurs when food processing companies optionally add nutrients to processed foods as it not mandated by the government 3.
A typical example of voluntary fortification is the addition of nutrients such as Fe and vitamin A to breakfast cereals and wheat flours as seen in countries such as Gambia, Qatar and United Arab Emirates 3 , Mass fortification involves the addition of selected nutrients to commonly consumed foods of a specific population with the aim of preventing specific nutrient deficiencies 72 , An example of mass fortification is the fortification of rice which is usually consumed by greater percentage of the population of Asian countries like China 72 , 74 , As suggested by its name, mandatory fortification deals with the addition of nutrients to foods as demanded by the laws and regulations of the government 3 , It is the most common among all forms of fortification.
Most governmental regulations demand the addition of iodine to salts, Fe and folic acid to wheat flour, and vit. A to edible oils 3 , Target fortification has been described as a form of fortification designed specifically for a particular group within a targeted population to reduce a particular nutrient deficiency An example of target fortification is the addition of nutrients such as Fe to infant formulas 74 , Food fortification has become relevant in both developing and developed countries due to the changes in dietary patterns with increases in the consumption of processed foods 3 , 6.
Extensive food processing and storage conditions tend to reduce nutrients such as water-soluble vitamins and minerals of foods Food fortification acts as the medium through which these lost nutrients are restored after processing whilst complementing insufficient nutrients.
Common examples of fortified processed foods include iodized salts, Fe and folic acid-fortified wheat, vitamin D and calcium-fortified milk and, vitamin A-fortified rice and edible oil 3 , 6 , In some contexts, implementation of food fortification is limited due lack of well-structured processing and distribution networks 5 , 16 , Food fortification also tends to favor urban areas rather than rural regions, where there are often communities with higher socioeconomic status, combined with higher levels of health education 16 , Food fortification is measurable, sustainable in developed countries, and implemented at low costs 6 , Fortifying foods with nutrients such as Fe, I 2 and vitamins in developing countries has greatly reduced the prevalence of diseases associated with nutrient deficiencies However, in developing countries, the higher prices of fortified foods makes it less appealing to consumers 67 , Thus, in developing countries, biofortification is considered as a complementary intervention in alleviating malnutrition and hidden hunger.
Biofortification seeks to increase the quantities and bioaccessibility of nutrients in food crops during their growth 65 , It focuses on producing crops with high levels of micronutrients in addition to agronomic traits such as high yield and disease resistance 67 , Biofortification differs from food fortification in that the former involves the addition of nutrients to food crops prior to harvesting whilst the latter adds nutrients to foods during post-harvest processing 3 , Food fortification repeatedly adds nutrients to foods whilst biofortification of varieties of food crops occurs once 74 , Biofortification has been projected to be the most sustainable solution to malnutrition and hidden hunger At present, Harvest Plus, the Biocassava project, and the National Agricultural Research Organization NARO are the major projects initiated for nutritional security via the development of biofortified varieties The initiation of The Harvest Plus Program in , aimed to improve the quality nutritional value of food crops through biofortification The Harvest Plus Program targeted Asia and African countries to ensure the availability and accessibility of high-quality biofortified varieties of staples and the bioavailability of nutrients after consumption 11 , Interventions such as food supplementation and industrial food fortification usually benefit the people of developed and industrialized countries with little to no impact in most developing countries.
On the other hand, biofortification targets the developing and rural world and extends greatly to the developed world as well 5 , 6. To fully implement biofortification, there is a need to assess the bioavailability of the nutrients, set targeted nutrient levels, assess the nutritional requirement of the targeted population, and enhance the absorption and retention levels of nutrients when subjected to processing and storage conditions 15 , In , a total of 33 million people across Africa, Asia, Latin America, and the Caribbean consumed biofortified crops Common examples of biofortification include OFSP, golden rice, yellow and orange maize biofortified with vitamin A, Zn and Fe biofortified-rice and wheat, and beans 15 , Biofortification programs implemented in most countries have yielded positive results.
In Nigeria, a 6-month study involving two groups of pre-school children aged 3—5 years was conducted. One group was fed with foods prepared using biofortified yellow cassava while the other group was fed with white cassava. The finding showed that the status of vitamin A determined using serum retinol and hemoglobin concentrations of the group that consumed the biofortified cassava significantly improved relative to the group fed with white cassava While in Rwanda, hemoglobin, serum ferritin, and body Fe levels increased among reproductive women after consuming beans biofortified with Fe 85 Table 1.
Biofortification has certain advantages over other interventions to alleviate malnutrition and hidden hunger. It addresses the nutritional needs of both urban and rural populations and could be implemented at low costs after the initial developmental stages It is the most sustainable method among other interventions 6.
Biofortification of nutrients into food crops has less impacts on their organoleptic properties 16 , The main disadvantage associated with biofortification is its inability to rapidly improve the nutritional status of populations who are highly deficient in nutrients 6.
Global production, consumption, and sales of PBFs have significantly increased Additionally, vegetables can contribute to combating undernutrition, poverty, and hunger, since they can be locally cultivated and consumed Many consumers opt for exclusive PBFs due to the established relationships with health improvement, reduction in environmental impacts, and promoting food security 95 , PBFs have also been shown to provide nutritional benefits, specifically increased fiber, vitamin K and C, folate, magnesium, beta-carotene, and potassium consumption Additionally, Ca, I 2 , and Se present in vegetable-rich diet, are beneficial for optimal bone strength, blood pressure, hormone production, heart, and mental health However, it is important that consumers of exclusive plant-based diets select and combine PBFs to help prevent the risk of micronutrient deficiencies 95 ; particularly vitamin B12 needed for neurological and cognitive health , which is mainly animal-derived nutrient, unless supplemented or provided in Bfortified products PBFs also contain high levels of anti-nutritional factors such as phytates and tannins known to reduce the bioavailability of minerals by preventing their absorption in the intestine Additionally, processes like polishing, milling, and pearling of cereals can reduce their nutritional value Biofortification of PBFs presents a way to reach populations where supplementation and conventional fortification activities may be challenging and may serve as an essential step in preventing nutrient deficiencies, especially among consumers of exclusive PBFs.
Biofortification of PBFs involves increasing the levels of nutrients and their bioavailability. This is dependent on enhancing the bioaccessibility of the nutrients in the soil, uptake and transportation of the nutrients through the plant tissues, and their accumulation in non-toxic quantities in edible parts of the plants 22 , Biofortification of PBFs addresses two main challenges; the inability of the plants to synthesize certain nutrients and the uneven distribution of nutrients in different parts of the plant 22 , For example, the grains of rice are the consumed portion of the rice plant, however, pro-vitamin A synthesis and accumulation occurs in the leaves hence limited in quantities and bioaccessibility in the edible portion.
Therefore, biofortifying the rice plant with pro-vitamin A may enhance its accumulation and bioaccessibility in the grains The Harvest Plus Program has designed suitable steps involved in biofortification of PBFs. These steps Figure 3 can be grouped into four categories; breeding, nutrition and food technology, impact and socioeconomics, and consumer response 11 , 15 , Figure 3.
Harvest plus impact pathway—Plant-based biofortification steps [Modified from ]. For example, Se play important roles and is required in extremely minute quantities in the human body with recommended level of Se intake for adults being 0. Excessive intake of Se causes toxicity which is characterized by adverse health effects such as muscle soreness, intestinal complications, cardiovascular diseases and can extend to extreme cases of mortalities The consumption of biofortified foods should help consumers meet their nutritional needs without any risk of toxicity.
Both bioavailability fraction of nutrient that is stored or available for physiological functions and bioaccessibility fraction of the total nutrient that is potentially available for absorption 80 are important in PB biofortified foods.
In a study reported by significant improvement in contents, bioaccessibility and bioavailability of Fe- and Zn-biofortified cowpea cultivars were shown.
The values obtained for Fe bioaccessibility [ In another study, increasing doses of selenate during wheat biofortification enhanced both Se content 0. However, increasing the selenate doses did not necessarily improve the bioavailability of Se in both apical applications.
For the basal application, it increased from Although biofortification might improve micronutrients bioaccessibility in food crops; dietary, physiological, human, and genetic factors can affect the bioavailability of these micronutrients in the human body when consumed — Due to the presence of antinutrients, biofortified crops showed limited improvement in the bioavailability of certain nutrients , It also binds with proteins to form complexes which decrease their solubility, limiting nutrient digestion, release and absorption 25 , To overcome this problem, phytase may be added to degrade phytic acid, reducing its ability to form complexes and, enhance micronutrient absorption Tannins, a polyphenol is mostly found in legumes, berry fruits and cocoa beans thereby causing reduction in Fe bioavailability by forming tannin-Fe complexes 25 , , Lectins are common in legumes, cereals and fruits and can damage the cells of the gut epithelium limiting its efficiency in nutrient absorption , Saponins are commonly found in crops such as legumes, tea leaves and oats, and have the potential to form complexes with sterols which affect the absorption of fat-soluble vitamins such as vitamin A and vitamin E Oxalic acids form strong bonds with Ca, Mg, K, and Na forming soluble or insoluble oxalate salts, which prevent the absorption of these nutrients for metabolic activities , Furthermore, the effects of these anti-nutrients are at sub-lethal levels.
Pre-processing and processing conditions such as soaking, germination, cooking, extrusion, milling, and chemical treatments have been used to reduce the antinutrient contents in foods , , Although these antinutrients negatively affect the absorption of essential nutrients, they have health-promoting properties which could be beneficial to the body Phytate has been shown to have hypoglycemic, anti-inflammatory and anti-carcinogenic properties 25 , Polyphenols aid in removing free-radicals and limiting low density lipoproteins , Lectins promote mitotic cell divisions and destruct cancer-affected cells Saponins have great antimicrobial, cancer-prevention and cholesterol-reducing properties which reduce the risk of cancer and heart diseases , The food environment from which biofortified foods are consumed can influence bioavailability of micronutrients.
When micronutrients are entrapped in macronutrients matrix, their bioavailability may depend on the breakdown of the macronutrient The presence of fats in the food environment promotes the absorption of fats soluble vitamins such as vitamin D, subsequently enhancing Ca absorption Dietary fibers with increased solubility tend to bind with minerals and reduce their bioavailability Age is one of the human factors that influence bioavailability of micronutrients; increasing age decreases the bioavailability of micronutrients Micronutrient absorption may increase at certain periodic stages such as pregnancy, lactation and breastfeeding.
Bioavailability of calcium increases at these stages in women to meet the nutritional requirements of the infant Also, the health condition of consumers may have limiting effects on bioavailability of micronutrients. Conditions such as diabetes, obesity, celiac disease, hypochlorhydria, chronic pancreatitis, and parasite infections limit the absorption of micronutrients , People from different ethnic groups may have variations in genes involved in micronutrient absorption, affecting their bioavailabilities Three biofortification strategies including agronomic intervention, conventional plant breeding and genetic engineering have been described for PBFs 1.
These strategies have been applied to cereals, legumes, oilseeds, vegetables and fruits, with cereals having the largest number of biofortified varieties.
Due to limited genetic variability in oilseeds, the transgenic approach is well-suited 14 , Agronomic biofortification involves the application of mineral fertilizers to soil or crops to increase the concentration and bioaccessibility of specific nutrients in the crops Initially, agronomic practices were done to improve the health of crops and increase yield.
However, the importance of nutrition has been highlighted over the years; hence agronomic practices have been expanded to improve the nutritional qualities of crops 5 , 65 , Changes in climate conditions and rapid depletion of soil nutrients is an indication of the need to improve and expand agronomic practices to include improving the nutritional qualities of crops Agronomic biofortification focuses on improving solubilization and mobilization of minerals 55 , The effectiveness of agronomic interventions depends on the soil composition, the solubility and mobility of minerals, the ability of crops to absorb minerals, and the accumulation of bioavailable minerals in non-toxic levels in the edible parts of the crops 25 , 55 , Agronomic biofortification mainly covers minerals and not vitamins because vitamins are synthesized in the crops.
Hence, agronomic biofortification cannot be used as a single strategy in eliminating micronutrient deficiencies and should complement other strategies for effective biofortification 1 , 5 , The use of fertilizers for agronomic biofortification must be performed carefully as an improper application of fertilizer can have unanticipated, and sometimes severe, consequences on the environment and crops.
In contrast, a balanced fertilization strategy is both economically more beneficial and environmentally more sustainable. Additionally, soil microorganisms play a crucial role in the soil ecosystem and are highly sensitive to fertilization.
A deficient fertilization regime results in nutrient deficiency and subsequent modifications of the microbial community of the soil. Unbalanced fertilizations can have detrimental effects on soil biological health over the long-term 55 , Mineral fertilizers are mostly applied to the soil or directly sprayed on the leaf of crops.
The former is more common and applicable when nutrients are required in higher amounts. Foliar application is more economical and applicable when nutrient deficiency symptoms in crops are visible 25 , , when mineral elements are not translocated and accumulated in adequate amounts in the edible parts of the crop 1 , Foliar application tends to be more effective than soil applications because unlike soil application, it increases micronutrient contents rather than just promoting yield 25 , , Foliar application is dependent on several factors including the type of fertilizer, characteristics of crops, time of application, and environmental conditions , Agronomic biofortification of crops with minerals such as Fe and Zn require certain adjustments.
Due to their low mobility, adding metal chelators to the fertilizer is essential 5. Foliar application of FeSO 4 has proven effective for Fe biofortification For I 2 , potassium iodate has been effective as seen in countries like China 5 , , Inorganic fertilizers such as ZnSO 4 , ZnO, and Zn-oxy-sulfate are suitable for Zn agronomic biofortification.
Just like Fe, foliar application of Zn chelators such as ZnEDTA is highly effective — Se is agronomically fortified as selenate which is converted into organic selenomethionine in the crop. Both foliar and soil applications are suitable for Se biofortification, but dependent on soil type and timing of the application However, foliar applications are costly and could easily be rinsed off by raining water , The characteristics of the leaf play an important role in absorbing nutrients during foliar applications.
Nutrients from foliar application penetrate the cuticle to leaf cells and are transported to other parts through the plasmodesmata.
The age, structure and permeability of the leaf affect nutrients absorption Foliar application is mostly effective during the flowering and early milk phases than booting and elongation phases of the developmental stages of crops.
The flowering and early milk stages are among the earliest phases where absorption of nutrients for fruit formation begins, hence, foliar application of nutrients at this stage would contribute greatly to increasing the micronutrient contents of the fruits , This was experienced during Zn agronomic biofortification of wheat using foliar application, which was attributed to enhanced phloem mobility and active photo-assimilate allocation to reproductive silk organs that enhanced remobilization of nutrients , , Also, environmental conditions such as time of the day, humidity, temperature, and wind speed affect the efficiency of foliar applications Warm and moist conditions in the early morning and late evening promote permeability of nutrients whilst low relative humidity and high temperature evaporate water from sprayed solution, leading to concentration of minerals on surfaces which reduces mineral permeability Other strategies that are used for agronomic biofortification include coating and priming of seed with mineral fertilizers.
These strategies aid in promoting crop yield and development but have minimal effects on the nutritional qualities of crops 55 , Agronomic biofortification has been used effectively in several countries to combat micronutrient deficiencies and promote agricultural productivity.
The effect of agronomic biofortification of selected underutilized vegetables in Ghana has been assessed Increasing application rate of K fertilizer increased fruits and vegetables weight. Also, the application rate of K fertilizer and the type of K fertilizer synergistically affect K concentration in the fruit.
In another study that assessed the influence of irrigation and fertilizer application on β-carotene yield and productivity of OFSP in South Africa , the total storage root yield increased by 2—3 folds and β-carotene content increased from Agronomic biofortification is simple and yields results rapidly in the short term 5 , However, mineral fertilizers used in agronomic biofortification is costly which increases the prices of biofortified crops, making them inaccessible to poorer populations Also, agronomic biofortification is highly dependent on farmers.
Application of mineral fertilizers is a regular activity hence may be omitted by farmers if they do not gain profits from the process 25 , 80 , Application of mineral fertilizers repeatedly may also cause accumulation, leading to toxicity 1 , In addition, increasing demand for mined minerals such as Se may cause exhaustion and negative impact on the environment 80 , Plant breeding involves producing genetically different or new varieties of crops with improvements in essential micronutrients 55 , , Biofortification through plant breeding aims at improving the concentration and bioaccessibility of minerals in crops by utilizing the genetic differences between crops of similar species 19 , Plant breeding initially focused on promoting yield and improving agronomic traits of crops however, recent plant breeding techniques have been geared toward promoting both the nutritional quality and agronomic traits 54 , Plant breeding techniques should focus on introducing genotypes that would enhance the uptake, transport and redistribution of minerals to improve the efficiency of biofortification In order to achieve this goal, there is a need to enhance mineral mobility in the phloem vessels responsible for redistributing and remobilizing these minerals The translocation and redistribution of Zn from the shoot to fruits or edible portions of crops has been a challenge due to the low mobility of Zn in phloem vessels, leading to lower Zn concentrations in the edible portions as compared to the leaves or the root system 60 , Plants have been bred using three main techniques—conventional, molecular and mutation breeding 25 , Conventional breeding is the most common and accepted form of plant breeding for biofortification 14 , Conventional breeding enhances improvement in the nutritional qualities of crops without compromising other agronomic traits 54 , 55 , Biofortification through conventional breeding involves crossing crops with genotypic characteristics of high nutrient density and other agronomic traits to produce new varieties with desirable nutrient and agronomic traits It requires identifying the biodiverse varieties of crops, assessing traits and amounts of target nutrients in these varieties, and determining the effects of growing conditions on the stability of these traits Currently, about varieties of biofortified cops have been released in over 30 countries via conventional breeding A typical crop biofortified through conventional breeding is OFSP which has been biofortified with pro-vitamin A and with increased yield traits 19 , , Quality Protein Maize QPM is also a product of conventional breeding 25 , Mutation breeding differs from conventional breeding such that, differences in genetic traits among crops are created by introducing mutations through chemical treatments or physical methods such as irradiation 25 , Mutation breeding has been recently adapted to biofortify resistant chickpea mutants like Pusa Ajay , Pusa Atul , Pusa Girnar , and Pusa, developed at I.
Crop improvements via mutation in Pusa include: thin testa, attractive bold seeds, better cooking quality and high yield performance Unlike conventional breeding, differences in genetic traits among crops are created by introducing mutations through chemical treatments or physical methods such as irradiation 25 , Biofortification through molecular breeding involves identification of the position of a gene responsible for improving the nutritional quality and closely linked markers to that specific gene.
With the aid of the marker, the desirable traits can then be bred into the crop using conventional breeding 1 , Molecular breeding can be used to determine if a desirable trait is present or absent in a specific crop during developmental stages.
Hence, it is more rapid as compared to other forms of plant breeding 25 , These varieties have been released in countries such as Zambia, Nigeria and India. Also, it has been reported that several rice varieties have been bred to produce a variety with high Fe and Zn contents and improved agronomic traits Plant breeding is sustainable and less costly as compared to other biofortification strategies 1 , 14 , and financial investments occur only at the research and development stages.
Also, unlike agronomic biofortification, plant breeding has little to no impacts on the environment Consumers generally accept crops that are biofortified through conventional plant breeding and easy to obtain regulatory approval as compared to genetically modified GM foods However, conventional breeding is labor intensive and takes longer time to develop varieties with both desirable traits such as nutrient densities and agronomic traits 19 , Also, there may be limited genetic variations among crops, making it impossible to biofortify these crops via plant breeding 14 , 79 , , and may not be successful for all nutrients.
For instance, breeding varieties of rice with improved vitamin A content initially proved to be challenging, but recent advances in omics technologies have provided the opportunity to practically biofortify varieties of rice with pro-vitamin A Also, crops such as banana that are propagated by vegetative means are not suitable for conventional breeding Plant breeding relies heavily on genetic variations among crops and when variation is limited, it hinders the opportunity of biofortification through plant breeding Unlike plant breeding, genetic engineering is not limited to crops of related species.
Genetic engineering has demonstrated to be a viable solution to this problem 14 , 65 and has been shown to effectively biofortify crops such as banana and rice, which cannot be subjected to conventional plant breeding 79 , , Genetic engineering provides the platform for introducing nutrient or agronomic traits new to specific crop varieties by applying plant breeding and biotechnology principles , and when employed in biofortification, it identifies and characterizes suitable genes which could be introduced into crops to translate into desirable nutritional qualities It utilizes genes from vast array of species, including bacteria, fungi and other organisms.
Certain microorganisms enhance the uptake of nutrients by plants. Genes from these microorganisms can be genetically engineered into crops to enhance nutrient absorption, transportation, and concentration 25 , Fluorescent pseudomonas is a bacterium that enhances plant Fe uptake.
Plants growth-promoting rhizobacteria and mycorrhizal fungi enhance the absorption of minerals from the soils and promote plants growth. Genes from bacteria and Aspergillus species have been used to adjust the lysine and phytate contents of crops such as rice and wheat, respectively 25 , Genome editing, also known as gene editing, corrects, introduces or deletes almost any DNA sequence in many different types of cells and organisms Gene editing provides an opportunity to develop GMOs without the use of transgenes; in addressing regulatory challenges associated with transgenic crops , These off-targets can be overcome by the dimeric nuclease method, which is highly precise and specific According to , low levels of knowledge about gene editing occur because information generated in scientific studies has not been communicated effectively to consumers Biofortification through transgenic approach has been greatly explored in most developed countries.
The most notable example is golden rice which was developed by biofortifying rice with pro-vitamin A 1. This was done by expressing genes encoding phytoene synthase and carotene desaturase which are responsible for β-carotene pathway In golden rice, the expression of these genes caused an increase in pro-vitamin A levels by 1.
The overexpression of Arabidopsis thaliana vacuolar Fe transporter VIT1 in cassava caused fold increase in Fe contents in the storage roots The overexpression of Zn transporters and expression of the gene responsible for phytase activity in barley enhances the levels and bioavailability of Zn 55 , In order to improve the efficiency of the transgenic approach as a biofortification strategy, omics technology has been introduced 20 , Omics technology explains the interrelationship between genes, proteins, transcripts, metabolites, and nutrients 20 — Specific genes control the uptake, transport, concentration, and bioavailability of nutrients by crops.
Hence, genomics omics technology of genes is important since it presents the opportunity to study these specific genes and design suitable ways of improving and inducing them into crops , Transcriptomics omics technology of transcripts aids in conducting full-spectrum analysis to identify a specific expressed gene 20 , , Proteomics omics technology of proteins helps to understand the role of proteins in nutrient synthesis, uptake and transport pathways 21 , Metabolomics omics technology of metabolites aids in assessing metabolic pathways that control the biosynthesis of natural metabolites , , while ionomics considers how minerals present in crops undergo changes in response to genetic and environmental factors These omics technologies have been used in studies involving biofortification of lysine, Ca, Zn, Fe, and vitamin C in PBFs such as maize, finger millet, wheat and tomatoes, respectively PBFs such as cauliflower, cassava, and banana have been biofortified by both transgenic and breeding approaches while barley, soybean, lettuce, canola, carrot, and mustard have been biofortified with transgenic and agronomic approaches The transgenic approach has been shown to be sustainable and rapid when introducing desired traits into crops 25 , Table 2 summarizes a selection of biofortified crops developed by transgenesis.
Biofortification through the transgenic approach has its limitations. The transgenic approach requires huge investments in financial, time and human resources at the research and developmental stages 1 , 5 , Transgenic crops are not generally accepted due to concerns over GMOs 5 , Also, there are several regulations governing the production of transgenic crops Interactions among genes introduced into crops during genetic engineering may reduce the efficacy of the biofortification process 14 , Agronomic biofortification, plant breeding and genetic engineering, including omics technology, are suitable strategies that could be used for plant-based biofortification to help reduce the occurrence of malnutrition and hidden hunger.
The successful implementation of biofortification programs depends on the acceptance of biofortified crops by farmers and consumers The acceptance of GM crops is different for customers and farmers.
In general, consumers have expressed a lower level of acceptance for GM crops and foods, because they are skeptical about the risks and benefits associated with these products , Many factors influence consumer attitudes, including information, trust, beliefs, perceptions of benefits and risks.
Several concerns have been raised about the human health implications from gene flow and transfer, environmental impacts from possible development of resistant weeds and crops, impacts on conventional methods, artificial-like methods, toxicity, and allergenicity of GM crops , It is because of this that genetically engineered plants and their products are often rejected based on unverified grounds.
The overall inclination toward avoidance have been directed toward GM crops, even though several scientific reports have shown that GM crops are safe to consume , Therefore, it may be necessary to create adequate informational programs which would highlight the importance of biofortified-genetically engineered plants and quell misconceptions about GM crops In many parts of the world where biotech seeds are available, farmers are highly embracing and accepting biotech seeds because of the benefits they receive from GM crops Globally, GM crops are governed by different regulations These regulations and legislations have huge effects on the commercialization and adoption of GM crops Strict labeling rules of GM crops have been set by over 40 countries The European Union introduced a very strict authorization system for GM crops and foods over a decade ago, as a precaution.
All food derived from GM plants were required to be labeled based upon the process, even if no traces of the genetic modification could be detected in the purified end-product.
Accordingly, recent trends in many European countries have created an environment that makes the cultivation of GM crops and foods extremely difficult. The US legislation is more lenient in that novel GM foods do not have to be labeled if they do not differ in composition from established non-GM foods.
As with Europe, China has been requiring the labeling of foods derived from GM crops for more than a decade , Also, most agri-business companies patent newly developed GM crops, monopolizing the commercialization of the GM crops.
Several debates have been raised about the motive for developing GM crops—for privatization and profit-making or for the purpose of promoting food security Therefore, regulations and legislations governing GM crops should be adjusted, especially in developing countries, to be less rigorous, and cost and time-effective to promote the adoption of GM crops , In many countries, researchers and seed companies are predicting that new breeding techniques such as intragenesis and cisgenesis, which transfer only genetic information from the same species without transferring foreign genes, but could provide smoother routes to market for plants with improved traits, thereby avoiding the roadblocks presented by transgenic GMOs , These newly developed breeding techniques do not fit within the traditional definition of GMOs, and a debate is taking place in many areas regarding how they should be regulated.
In view of this regulatory uncertainty, it is possible for GM products to be distributed differently in the market and for customer acceptance to differ globally What does the future hold for GM crops? Will there be a universal labeling system for GM crops?
Should there be a change in regulations governing Intellectual property rights of GM crops? The adaptation of GM crops in the production of biodegradable polymers has been discussed. Does this indicate that GM crops have strong positive environmental impacts in the future , ? The possibility of using transgenic crops as means of providing vaccines and medications can be exploited in the future Can GM crops be adapted to have other desirable traits aside agronomic and nutritional traits?
These questions could be the focal points of future research in promoting the development and commercialization of GM crops. Malnutrition and hidden hunger are both present in developed and developing countries and have devastating effects globally. The recent implications of the global pandemic have shown that food systems need to be adapted to advance global changes that can limit deficiencies in our food supply.
Furthermore, climate change projections predict higher inequality and poverty for developing countries and hence, the need to augment the nutritional content in PBFs. Biofortification is the most sustainable and cost-effective method for alleviating malnutrition.
Biofortification of PBFs has been used to produce crops with adequate nutrient density and bioavailability and help to combat hidden hunger. Through plant breeding, transgenics, and mineral fertilizer applications, micronutrient malnutrition can potentially be tackled. For future actions, an integrated approach is required, where politicians, farmers, food product developers, genetic engineers, dietitians, and educators need to be included in the developing efforts.
One of the biggest challenges of biofortification aside from the methods to strengthen the nutritional value of crops is the public acceptance. Especially for the transgenic techniques more education and marketing should be invested for the success of biofortified products in the market as only few cultivars are finally released for costumers.
Globally, the specificity of biofortification techniques should tackle regional nutritional challenges and should be chosen based on the likelihood of acceptance of cultural difference in consumers.
Overall, biofortification represents a promising group of techniques that can improve the global nutritional wellbeing and lead us closer to minimize hunger and malnutrition. AA conceptualized the manuscript, crafted the outline, led the manuscript writing, and formatted the final version of the manuscript.
KO and SA wrote the initial draft. SA prepared the illustrations. AA and ME reviewed and edited the manuscript. All authors approved the submitted version of the manuscript. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers.
Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher. Jha AB, Warkentin TD.
Biofortification of pulse crops: status and future perspectives. doi: PubMed Abstract CrossRef Full Text Google Scholar. Dias J, Gil B, Reidsma P, Giller K, Todman L, Whitmore A, et al. Sustainable development goal 2: improved targets and indicators for agriculture and food security.
Olson R, Gavin-Smith B, Ferraboschi C, Kraemer K. Food fortification: the advantages, disadvantages and lessons from sight and life programs.
Saint Ville A, Po JYT, Sen A, Bui A, Melgar-Quiñonez H. Food security and the food insecurity experience scale FIES : ensuring progress by Food Secur.
CrossRef Full Text Google Scholar. Wakeel A, Farooq M, Bashir K, Ozturk L. Micronutrient malnutrition and biofortification: recent advances and future perspectives. In: Hossain MA, Kamiya T, Burritt DJ, Tran LSP, Fujiwara T, editors. Plant Micronutrient Use Efficiency: Molecular and Genomic Perspectives in Crop Plants.
Amsterdam: Elsevier Inc Beenish I, Omar Bashir I, Tashooq Ah Bhat I, Bazila Naseer I, Tahiya Qadri I, Nusrat Jan I, et al. Hidden hunger and its prevention by food processing: a review. Int J Unani Integr Med. Google Scholar. Gödecke T, Stein AJ, Qaim M.
Helpful tips Chitosan for waste water treatment tricks for bioavailavility the Power up your passion absorption and Enhancinf of different foods on a vegan Enhancing nutrient bioavailability levels. Includes PDF nutriet with quick examples. Do vegan foods have less nutrient bioavailability? Yes and no. There are many things that can negatively impact nutrient absorption. On the other side of the spectrum, there are a lot of things you can do to help improve nutrient absorption.
die Prächtige Phrase
Ich denke, dass es die gute Idee ist.
Bemerkenswert, diese wertvolle Meinung
die sehr interessante Phrase
Ja, alles ist logisch