Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement
Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable popul...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-06-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.586815/full |
| _version_ | 1818898086671417344 |
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| author | Monika Garg Anjali Sharma Shreya Vats Vandita Tiwari Anita Kumari Vibhu Mishra Meena Krishania |
| author_facet | Monika Garg Anjali Sharma Shreya Vats Vandita Tiwari Anita Kumari Vibhu Mishra Meena Krishania |
| author_sort | Monika Garg |
| collection | DOAJ |
| description | Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable population. The processing and cooking of cereals significantly affect vitamin content. Depending on grain structure, milling can substantially reduce vitamin content, while cooking methods can significantly impact vitamin retention and bioaccessibility. Pressure cooking has been reported to result in large vitamin losses, whereas minimal vitamin loss was observed following boiling. The fortification of cereal flour with vitamins B1, B2, B3, and B9, which are commonly deficient, has been recommended; and in addition, region-specific fortification using either synthetic or biological vitamins has been suggested. Biofortification is a relatively new concept and has been explored as a method to generate vitamin-rich crops. Once developed, biofortified crops can be utilized for several years. A recent cereal biofortification success story is the enrichment of maize with provitamin A carotenoids. |
| first_indexed | 2024-12-19T19:26:29Z |
| format | Article |
| id | doaj.art-90f4bad36aba4d11bc2aa227127dbb86 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-19T19:26:29Z |
| publishDate | 2021-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-90f4bad36aba4d11bc2aa227127dbb862022-12-21T20:08:46ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-06-01810.3389/fnut.2021.586815586815Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their ImprovementMonika Garg0Anjali Sharma1Shreya Vats2Vandita Tiwari3Anita Kumari4Vibhu Mishra5Meena Krishania6Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, IndiaAgri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, IndiaAgri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, IndiaAgri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, IndiaAgri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, IndiaFood Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, IndiaFood Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, IndiaAround the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable population. The processing and cooking of cereals significantly affect vitamin content. Depending on grain structure, milling can substantially reduce vitamin content, while cooking methods can significantly impact vitamin retention and bioaccessibility. Pressure cooking has been reported to result in large vitamin losses, whereas minimal vitamin loss was observed following boiling. The fortification of cereal flour with vitamins B1, B2, B3, and B9, which are commonly deficient, has been recommended; and in addition, region-specific fortification using either synthetic or biological vitamins has been suggested. Biofortification is a relatively new concept and has been explored as a method to generate vitamin-rich crops. Once developed, biofortified crops can be utilized for several years. A recent cereal biofortification success story is the enrichment of maize with provitamin A carotenoids.https://www.frontiersin.org/articles/10.3389/fnut.2021.586815/fullvitaminscerealswheatgrasscooking lossesfortificationbiofortication |
| spellingShingle | Monika Garg Anjali Sharma Shreya Vats Vandita Tiwari Anita Kumari Vibhu Mishra Meena Krishania Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement Frontiers in Nutrition vitamins cereals wheatgrass cooking losses fortification biofortication |
| title | Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement |
| title_full | Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement |
| title_fullStr | Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement |
| title_full_unstemmed | Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement |
| title_short | Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement |
| title_sort | vitamins in cereals a critical review of content health effects processing losses bioaccessibility fortification and biofortification strategies for their improvement |
| topic | vitamins cereals wheatgrass cooking losses fortification biofortication |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.586815/full |
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