Food synergies for improving bioavailability of micronutrients from plant foods |
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Food synergies for improving bioavailability of micronutrients from plant foods
eMediNexus,  17 October 2020
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Plant foods are endowed with micronutrients; an understanding of bioavailability is essential in countries primarily dependent on plant-based foods. Bioavailability depends majorly on food synergies.

The objective of a recent study published in Food Chemistry examined the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations.

This review found strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron. On the other hand, fat is found to be synergistic for vitamin A absorption. Red wine and protein have been explored for zinc absorption and effect of fat has been studied for vitamin D.

The researchers stated that methods for screening of bioavailability and biomarkers to demonstrate the synergistic effects of foods are required. Translation of food synergy as a strategy requires adaptation to the context and popularization of intelligent food synergies.

Source: Food Chemistry.2018 Jan 1;238:180-185.doi: 10.1016/j.foodchem.2016.09.115.

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