Results 41 to 50 of about 21,852 (265)

Biofortification: Future Challenges for a Newly Emerging Technology to Improve Nutrition Security Sustainably

Current Developments in Nutrition
Biofortification was coined as a term to define a plant breeding strategy to increase the micronutrient content of staple food crops to reduce the burden of micronutrient deficiencies in low- and middle-income countries. In 2003, the HarvestPlus program,
Howarth Bouis, Jennifer Foley, Keith Lividini, Jaya Jumrani, Russell Reinke, Dominique Van Der Straeten, Ronan Zagado, Erick Boy, Lynn R Brown, Bho Mudyahoto, Richard Alioma, Munawar Hussain, Wolfgang H Pfeiffer   +12 more
doaj   +1 more source

Modelling protection behaviour towards micronutrient deficiencies: case of iodine biofortified vegetable legumes as health intervention for school-going children [PDF]

, 2015
BACKGROUND/OBJECTIVES: Despite successes recorded in combating iodine deficiency, more than 2 billion people are still at risk of iodine deficiency disorders.
De Steur, Hans, Gellynck, Xavier, Makokha, Anselimo, Mogendi, Joseph Birundu   +3 more
core   +1 more source

Selenium biofortification

Glasnik Zaštite Bilja, 2021
Selenium (Se) is a micronutrient that occurs in trace amounts but numerous organic and inorganic forms. Applied in appropriate concentrations, it has numerous positive effects on the living organisms, while exposure to excessive concentrations of Se leads to toxicity and oxidative stress.
Nikolina Sabo, Rosemary Vuković, Ana Vuković, Ivna Štolfa Čamagajevac   +3 more
openaire   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source

Agronomic biofortification with micronutrients: An efficient approach to increase nutritional quality in crops and combat hidden hunger

Journal of Agriculture and Food Research
Micronutrient deficiencies, especially iron and zinc deficiencies, affect billions of people, causing stunted growth, weakened immunity and reduced cognitive ability, particularly in developing nations.
Vajinder Pal, Sharandeep Kaur, Vivek Sharma, Manmeet Kaur, Gayatri Verma, Parvender Sheoran, Viliam Bárek, Marian Brestic, Md Parvez Kabir, Akbar Hossain   +9 more
doaj   +1 more source

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, EarlyView.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Enhancement of antioxidant activity and total phenolic content of Fomitopsis pinicola mycelium extract

Fungal Biology and Biotechnology
Background Fomitopsis pinicola is one of the most common fungi found in temperate zone of Europe, widely distributed spread in Asia and North America.
Tetiana Krupodorova, Victor Barshteyn, Veronika Dzhagan, Andrii Pluzhnyk, Tetiana Zaichenko, Yaroslav Blume   +5 more
doaj   +1 more source

Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach

Frontiers in Plant Science, 2021
Chickpea is a highly nutritious pulse crop with low digestible carbohydrates (40–60%), protein (15–22%), essential fats (4–8%), and a range of minerals and vitamins. The fatty acid composition of the seed adds value because fats govern the texture, shelf-
Amod Madurapperumage, Leung Tang, Pushparajah Thavarajah, William Bridges, Emerson Shipe, George Vandemark, Dil Thavarajah   +6 more
doaj   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, EarlyView.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Strain-specific features of Pleurotus ostreatus growth in vitro and some of its biological activities

BMC Biotechnology
Background The production of Pleurotus ostreatus mycelium as a promising object for use in food and other industries is hampered by a lack of information about the strain-specificity of this fungus mycelium growth and its acquisition of various ...
Tetiana Krupodorova, Victor Barshteyn, Victoria Tsygankova, Mustafa Sevindik, Yaroslav Blume   +4 more
doaj   +1 more source