Agriculture: the real nexus for enhancing bioavailable micronutrients in food crops

Welch, Ross M.; Graham, Robin D.

doi:10.1016/j.jtemb.2005.03.001

Cited by 182 publications

(150 citation statements)

References 28 publications

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“…Microelements absorbed and transferred to biological active state by some biochemical reaction can be assimilated efficiently by human body [22]. Iodine in plant food was totally safe without any side effect and was easier to be used compared with iodized salt and synthetic iodized tablet [13,23] When human consume fruit vegetables, the stalk and leaf can be utilized as food for poultry and livestock, which would eventually, elevate the background value of iodine in food chain and remediate the iodine-poor environment.…”

Section: Iodine Uptakementioning

confidence: 99%

“…The 80% of the iodine in human body and animal original come from edible vegetable food under nature condition [12,13], and the bioavailability of iodine in food can achieve as much as 99%. Due to the fact that iodine in edible plant food originates from soil, the background concentration of iodine in soil as well as its bioavailability determines whether the consumed iodine can meet the need.…”

mentioning

confidence: 99%

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Iodine biofortification of vegetable plants—An innovative method for iodine supplementation

et al. 2013

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To elevate the iodine level in edible plants has been shown to be an excellent approach to correct iodine deficiency. We have proposed an innovative approach to produce iodine supplementation by growing vegetables on soils with algal-based iodized organic fertilizer. Ten species of vegetables were tested. The biological absorption and migration of the iodine within the vegetable plants were revealed using microscopy with silver iodide precipitation technique. The results show that the absorption of iodine by the vegetable increases with increasing amount of the algal-based iodized organic fertilizer in general. And the uptake of iodine by leaf vegetable is significantly greater than that by fruit vegetable. Distribution of iodine in various plant organs shows a trend of decreasing iodine concentration from root, leaf, stalk, to fruit. A similar of decreasing concentration can also be found in various cells (cytoplasm>cytoderm>organelles). The exploration of the iodine uptake and biogeochemistry migration mechanisms provides an important scientific foundation for establishing a new method of producing a natural iodine supplementation by iodine biofortification of vegetables.

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Section: Iodine Uptakementioning

confidence: 99%

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confidence: 99%

Iodine biofortification of vegetable plants—An innovative method for iodine supplementation

et al. 2013

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“…Welch and Graham (2005) report that the improved seedling vigor is associated with the production of more and longer roots under micronutrient-deficient conditions, allowing seedlings to scavenge more soil volume for micronutrients and water early in growth, an advantage that can lead to improved yields compared to seeds with low micronutrient stores grown on the same soils. Additionally, greater stress tolerance has been noticed in seedlings grown from micronutrient-dense seeds resulting in higher agricultural production (Welch 1986;Cakmak 2008).…”

Section: Introductionmentioning

confidence: 99%

Nutritionally Enhanced Staple Food Crops

Dwivedi

Sahrawat

Kedar

et al. 2012

Plant Breeding Reviews

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“…Biofortification aims to increase the density and bioavailability of key limiting nutrients, particularly micronutrients, in staple food crops such as grains (Welch and Graham, 2005;Nestel et al, 2006). There is compelling evidence that the consumption of such macronutrient and micronutrient biofortified cereals can alleviate malnutrition in developing countries.…”

Section: Biofortificationmentioning

confidence: 99%

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

140

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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Agriculture: the real nexus for enhancing bioavailable micronutrients in food crops

Cited by 182 publications

References 28 publications

Iodine biofortification of vegetable plants—An innovative method for iodine supplementation

Iodine biofortification of vegetable plants—An innovative method for iodine supplementation

Nutritionally Enhanced Staple Food Crops

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

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