Zinc biofortification in Triticum aestivum L. - from grains to bakery products

Mara Palma Mourinho, Inês Maria Pataco, Karliana Oliveira, Cátia Santos, João Pelica, José Cochicho Ramalho, António Eduardo Leitão, Isabel P. Pais, Paula Scotti Campos, Fernando José Cebola Lidon, Fernando Henrique Reboredo, Maria Fernanda Pessoa

Research output: Contribution to journalReview articlepeer-review

Abstract

Micronutrient deficiencies, namely those arising from zinc, pose serious human health problems. As a staple food crop, wheat is a major source of dietary energy and protein for the world's growing population, and a main target to reduce malnutrition via integration of agronomic fertilization practices. In this context, agronomic biofortification through fertilizer approaches, namely foliar application of Zn can increase grain Zn above the breeding target set by nutritionists. Nevertheless, zinc uptake and translocation, as well as milling yields and bioassimilation in the human intestinal mucosa must be also considered. This review synthesizes the progress made in the framework of the agronomic biofortification strategies for Zn enrichment of wheat, further considering the flour production and bioassimilation limitations.

Original languageEnglish
Pages (from-to)164-170
Number of pages7
JournalEmirates Journal of Food and Agriculture
Volume27
Issue number2(SI)
DOIs
Publication statusPublished - Feb 2015

Keywords

  • Biofortification
  • Wheat flour
  • Zinc application on plants
  • Zn absorption
  • Zn bioavailability

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