This paper reviews the possibility and limits for increasing the content and bioavailability of
iron (Fe), zinc (Zn) and calcium (Ca) in edible parts of staple crops, such as cereals, pulses …

Recent understanding of plant metabolism has made it possible to increase the iron, zinc
and β-carotene (provitamin A) content in staple foods by both conventional plant breeding …

Micronutrient deficiencies have increased over recent decades due to the general
depreciation of the quality of poor people's diet, both in developed and developing …

Interest in nutrient absorption and accumulation is derived from the need to increase crop
productivity by better nutrition and also to improve the nutritional quality of plants as foods …

Iron and zinc are 2 important nutrients in the human diet. Their deficiencies in humans lead
to a variety of health‐related problems. Iron and zinc biofortification of cereals is considered …

Vegetable protein sources are often mixed with cereals for complementary feeding. Both
contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In …

The mineral content of legumes is generally high, but the bioavailability is poor due to the
presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also …

The objective of the present investigation was to analyze the relative influence of oxalic acid,
phytic acid, tannin and dietary fiber on in vitro availability of iron and calcium from green …

Deficiencies of iron and zinc are common worldwide. Various strategies have been used to
combat these deficiencies including supplementation, food fortification and modification of …

Micronutrient malnutrition is known to affect more than half of the world's population and
considered to be among the most serious global challenges to humankind. Modern plant …