Biofortification of maize with micronutrients by Spirulina
نویسندگان
چکیده
منابع مشابه
Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels
BACKGROUND Maize is a major cereal crop widely consumed in developing countries, which have a high prevalence of iron (Fe) deficiency anemia. The major cause of Fe deficiency in these countries is inadequate intake of bioavailable Fe, where poverty is a major factor. Therefore, biofortification of maize by increasing Fe concentration and or bioavailability has great potential to alleviate this ...
متن کاملMoving micronutrients from the soil to the seeds: genes and physiological processes from a biofortification perspective.
The micronutrients iron (Fe), zinc (Zn), and copper (Cu) are essential for plants and the humans and animals that consume plants. Increasing the micronutrient density of staple crops, or biofortification, will greatly improve human nutrition on a global scale. This review discusses the processes and genes needed to translocate micronutrients through the plant to the developing seeds, and potent...
متن کاملBiofortification of Food with Microelements
Problem statement: Recently a particular attention was paid to the issue of microelement hunger, also termed hidden hunger. The problem was of global significance, since was related with the public health and concerns over 2 billion people. Approach: The study discusses the state of the art in the research on food biofortification as the sustainable solution to cope with micronutrient deficienc...
متن کاملBiofortification of UK food crops with selenium.
Se is an essential element for animals. In man low dietary Se intakes are associated with health disorders including oxidative stress-related conditions, reduced fertility and immune functions and an increased risk of cancers. Although the reference nutrient intakes for adult females and males in the UK are 60 and 75 microg Se/d respectively, dietary Se intakes in the UK have declined from >60 ...
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ژورنال
عنوان ژورنال: Open Chemistry
سال: 2015
ISSN: 2391-5420
DOI: 10.1515/chem-2015-0126