抑制剂对面粉强化的影响：一种营养方法。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-28 DOI:10.1002/jsfa.70210

Shital A Patil, Iranna S Udachan, Siddharth M Lokhande, Rahul C Ranveer, Gurunath V Mote, Snehal P Khandekar

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引用次数: 0

摘要

这篇综述的目的是检查面粉强化的各个方面。现代工业化和生活方式的改变导致人们对食物种类有限的依赖，减少了微量营养素的摄入，并可能影响健康。强化提供了一种具有成本效益的方法来解决这些微量营养素缺乏及其相关的健康影响。面粉作为消费最广泛的食品之一，在这方面发挥着战略作用。常见的强化剂包括水溶性和脂溶性维生素、锌、铁和钙。抑制剂会影响矿物质和营养素的生物利用度，因此选择合适的膳食载体进行强化是很重要的。纤维、磷酸盐、草酸盐和植酸盐等因素可减少强化剂的吸收并限制微量营养素的吸收。因此，需要进一步研究强化剂在特定膳食载体中的生物利用度。优化强化剂与食品载体的相容性对于提高吸收也是必不可少的。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of inhibitors on flour fortification: a nutritional approach.

The aim of this review is to examine various aspects of flour fortification. Modern industrialization and lifestyle changes have led to a reliance on a limited variety of foods, reducing micronutrient intake and potentially affecting health. Fortification offers a cost-effective approach to address these micronutrient deficiencies and their associated health impacts. Flour, as one of the most widely consumed foods, serves a strategic role in this context. Common fortificants include water- and fat-soluble vitamins, zinc, iron, and calcium. Inhibitors can affect the bioavailability of minerals and nutrients, so selecting an appropriate dietary vehicle for fortification is important. Factors such as fiber, phosphates, oxalates, and phytates can reduce fortificant absorption and limit micronutrient uptake. Further research is therefore needed on the bioavailability of fortificants in specific dietary vehicles. Optimizing the compatibility of fortificants with food vehicles is also essential to enhance absorption. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.