Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing.
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TLDR
The discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion can be attributed to several inherent factors such as the presence of mineral antinutrients, polyphenols and dietary fiber and physical barriers.Abstract:
Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question arises on how efficient they are to deliver minerals and if it is useful to encourage their consumption to reduce the prevalence of mineral deficiencies? This review paper focuses on the discrepancy between the mineral content and the amount of minerals that can be released and absorbed from plant-based foods during human digestion which can be attributed to several inherent factors such as the presence of mineral antinutrients (phytic acid, polyphenols and dietary fiber) and physical barriers (surrounding macronutrients and cell wall). Further, this review paper summarizes the effects of different processing techniques (milling, soaking, dehulling, fermentation, germination and thermal processing) on mineral bioaccessibility and bioavailability of plant-based foods. The positive impact of these techniques mostly relies on the fact that antinutrients levels are reduced due to removal of fractions rich in antinutrients and/or due to their leaching into the processing liquid. Although processing can have a positive effect, it also can induce leaching out of minerals and a reduced mineral bioaccessibility and bioavailability.read more
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The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
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Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
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References
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Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
TL;DR: An overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, is offered, as well as a brief description of the chemistry ofpolyphenols and their occurrence in plant foods.
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Plant Polyphenols as Dietary Antioxidants in Human Health and Disease
TL;DR: It is suggested that long term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases.
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TL;DR: This book presents a systematic review of medical physiology using a probabilistic method, aiming at determining the basic principles of physiology and its applications in medicine.
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TL;DR: This Review gives answers from a chemical perspective, summarizes the state of the art, and highlights the most significant advances in the field of polyphenol research.
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Two to Tango: Regulation of Mammalian Iron Metabolism
TL;DR: How the two distinct systems of iron metabolism function and how they "tango" together in a coordinated manner are described are described.
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