Zinc in Wheat Grain, Processing, and Food
Improving zinc (Zn) content in wheat and its processed foods is an effective way to solve human Zn deficiency, which can cause a variety of diseases. This article summarizes the works on Zn in wheat grain, wheat processing, and wheat-derived foods. Grain Zn content in wheat was 31.84 mg·kg−1 globall...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2020.00124/full |
| _version_ | 1818512062839521280 |
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| author | Min Wang Fanmei Kong Rui Liu Qingqi Fan Xiaocun Zhang Xiaocun Zhang |
| author_facet | Min Wang Fanmei Kong Rui Liu Qingqi Fan Xiaocun Zhang Xiaocun Zhang |
| author_sort | Min Wang |
| collection | DOAJ |
| description | Improving zinc (Zn) content in wheat and its processed foods is an effective way to solve human Zn deficiency, which can cause a variety of diseases. This article summarizes the works on Zn in wheat grain, wheat processing, and wheat-derived foods. Grain Zn content in wheat was 31.84 mg·kg−1 globally but varied across continents, for example, 25.10 mg·kg−1 in Europe, 29.00 mg·kg−1 in Africa, 33.63 mg·kg−1 in Asia, and 33.91 mg·kg−1 in North America. Grain Zn content in wheat improved from 28.96 to 36.61 mg·kg−1 and that in flour increased from 10.51 to 14.82 mg·kg−1 after Zn fortification. Furthermore, Zn content varied in the different processed components of wheat; that is, Zn content was 12.58 mg·kg−1 in flour, 70.49 mg·kg−1 in shorts, and 86.45 mg·kg−1 in bran. Zinc content was also different in wheat-derived foods, such as 13.65 mg·kg−1 in baked food, 10.65 mg·kg−1 in fried food, and 8.03 mg·kg−1 in cooking food. Therefore, the suitable Zn fortification, appropriate processing, and food type of wheat are important to meet people's Zn requirement through wheat. |
| first_indexed | 2024-12-10T23:41:22Z |
| format | Article |
| id | doaj.art-c55148b187f34ec193bde8ee83b388e7 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-10T23:41:22Z |
| publishDate | 2020-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-c55148b187f34ec193bde8ee83b388e72022-12-22T01:29:02ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2020-08-01710.3389/fnut.2020.00124546141Zinc in Wheat Grain, Processing, and FoodMin Wang0Fanmei Kong1Rui Liu2Qingqi Fan3Xiaocun Zhang4Xiaocun Zhang5College of Food Science and Engineering, Shandong Agricultural University, Tai'an, ChinaCollege of Resources and Environment, Shandong Agricultural University, Tai'an, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, ChinaCrop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an, ChinaCollege of Resources and Environment, Shandong Agricultural University, Tai'an, ChinaImproving zinc (Zn) content in wheat and its processed foods is an effective way to solve human Zn deficiency, which can cause a variety of diseases. This article summarizes the works on Zn in wheat grain, wheat processing, and wheat-derived foods. Grain Zn content in wheat was 31.84 mg·kg−1 globally but varied across continents, for example, 25.10 mg·kg−1 in Europe, 29.00 mg·kg−1 in Africa, 33.63 mg·kg−1 in Asia, and 33.91 mg·kg−1 in North America. Grain Zn content in wheat improved from 28.96 to 36.61 mg·kg−1 and that in flour increased from 10.51 to 14.82 mg·kg−1 after Zn fortification. Furthermore, Zn content varied in the different processed components of wheat; that is, Zn content was 12.58 mg·kg−1 in flour, 70.49 mg·kg−1 in shorts, and 86.45 mg·kg−1 in bran. Zinc content was also different in wheat-derived foods, such as 13.65 mg·kg−1 in baked food, 10.65 mg·kg−1 in fried food, and 8.03 mg·kg−1 in cooking food. Therefore, the suitable Zn fortification, appropriate processing, and food type of wheat are important to meet people's Zn requirement through wheat.https://www.frontiersin.org/article/10.3389/fnut.2020.00124/fullwheatzincflourfortificationbioavailability |
| spellingShingle | Min Wang Fanmei Kong Rui Liu Qingqi Fan Xiaocun Zhang Xiaocun Zhang Zinc in Wheat Grain, Processing, and Food Frontiers in Nutrition wheat zinc flour fortification bioavailability |
| title | Zinc in Wheat Grain, Processing, and Food |
| title_full | Zinc in Wheat Grain, Processing, and Food |
| title_fullStr | Zinc in Wheat Grain, Processing, and Food |
| title_full_unstemmed | Zinc in Wheat Grain, Processing, and Food |
| title_short | Zinc in Wheat Grain, Processing, and Food |
| title_sort | zinc in wheat grain processing and food |
| topic | wheat zinc flour fortification bioavailability |
| url | https://www.frontiersin.org/article/10.3389/fnut.2020.00124/full |
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