Synergistic promoting influence of citric acid, spinach and garlic on the bioavailability of iron and zinc from legumes

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, b-carotene-rich vegetables and Allium spices are understood to promote mineral in vitro bioavailability from legumes. In this study, it has been verified whether these promoters would counter negative effects of phytate and tannin on bioavailability of iron and zinc from legumes. Combinations of promoters citric acid, spinach and garlic with phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioavailability from the legumes. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population dependent on plant foods.