Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains.

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants,
b-carotene-rich vegetables and Allium spices are understood to promote mineral bioaccessibility (an estimate of bioavailability
using in vitro method) from food grains. In this study, we have verified whether these promoters would counter negative effects of
phytate and tannin on bioaccessibility of iron and zinc from grains. Combinations of promoters – amchur, carrot and onion with
phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioaccessibility from
the food grain. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect
of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps
to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population
dependent on plant foods.