In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet

Iaquinta, Fiorella; Rodríguez, Nataly; Machado, Ignacio

doi:10.1016/j.jfca.2022.104910

Cited by 6 publications

(2 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are in accordance with those reported recently by Milani et al [84], who showed that soy-based beverages from different soy sources (isolate protein, hydrosoluble extract and beans) could be a significant Fe, Se and Zn dietary source. Similarly, for soybean, Iaquinta et al [5] have reported high Fe and Zn bioaccessibility with similar percentages to those obtained from a selection of meat samples analysed (beef and chicken).…”

Section: Soy Proteinsupporting

confidence: 59%

“…Numerous studies have shown that this excessive ingestion of meat, particularly red meat, is a risk factor in the development of cancers, cardiovascular diseases, obesity and type 2 diabetes mellitus [1][2][3][4]. In addition, for religious, cultural and ideological reasons, the adoption of a vegetarian or vegan diet is becoming increasingly popular [5]. Furthermore, the growing world population and the ecological impact of meat production in terms of greenhouse gas emissions, energy, water and land use are also significant.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions

Cámara-Martos

2024

Foods

View full text Add to dashboard Cite

The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.

show abstract

Section: Soy Proteinsupporting

confidence: 59%