Cargando…

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19

SIMPLE SUMMARY: Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections. Control of the amount of this element in the diet is especially important for populations at risk of zinc deficiency. Using c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chemek, Marouane, Kadi, Ammar, Merenkova, Svetlana, Potoroko, Irina, Messaoudi, Imed
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10136047/ https://www.ncbi.nlm.nih.gov/pubmed/37106716 http://dx.doi.org/10.3390/biology12040514

Ejemplares similares

Disruption of Bone Zinc Metabolism during Postnatal Development of Rats after Early Life Exposure to Cadmium
por: Boughammoura, Sana, et al.
Publicado: (2020)

Unveiling Various Facades of Tinospora cordifolia Stem in Food: Medicinal and Nutraceutical Aspects
por: Anjum, Varisha, et al.
Publicado: (2023)

Prospect of Bioactive Curcumin Nanoemulsion as Effective Agency to Improve Milk Based Soft Cheese by Using Ultrasound Encapsulation Approach
por: Bagale, Uday, et al.
Publicado: (2023)

Zinc Fortification: Current Trends and Strategies
por: Hall, Andrew G., et al.
Publicado: (2022)

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product
por: Bagale, Uday, et al.
Publicado: (2022)

Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour
por: Jahan, Tamanna A., et al.
Publicado: (2019)

Enablers and Barriers of Zinc Fortification; Experience from 10 Low- and Middle-Income Countries with Mandatory Large-Scale Food Fortification
por: Tarini, Ann, et al.
Publicado: (2021)

The Effects of Dietary Protein and Polysaccharide Fortification on Disease
por: Luo, Junjie, et al.
Publicado: (2023)

Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
por: Kumari, Aparna, et al.
Publicado: (2021)

Interaction between zinc and selenium bio-fortification and toxic metals (loid) accumulation in food crops
por: Bayanati, Mina, et al.
Publicado: (2022)

Vitamin food fortification today
por: de Lourdes Samaniego-Vaesken, Maria, et al.
Publicado: (2012)

Zinc: A promising agent in dietary chemoprevention of cancer
por: Dhawan, D. K., et al.
Publicado: (2010)

The Molecular Basis for Zinc Bioavailability
por: Hall, Andrew G., et al.
Publicado: (2023)

Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges
por: Kruger, Johanita
Publicado: (2020)

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx
por: Subedi, Sandhya, et al.
Publicado: (2022)

Fortification of Foods with Vitamin D in India
por: G, Ritu, et al.
Publicado: (2014)

Considerations on the food fortification policy in Brazil
por: Martins, José Murilo
Publicado: (2011)

Zinc Fortification Decreases ZIP1 Gene Expression of Some Adolescent Females with Appropriate Plasma Zinc Levels
por: Méndez, Rosa O., et al.
Publicado: (2014)

Folic Acid Fortification and Neural Tube Defect Risk: Analysis of the Food Fortification Initiative Dataset
por: Murphy, Michaela E., et al.
Publicado: (2020)

Revisiting Dietary Iron Requirement and Deficiency in Indian Women: Implications for Food Iron Fortification and Supplementation
por: Ghosh, Santu, et al.
Publicado: (2019)

Nursing Exposure to Bisphenols as a Cause of Male Idiopathic Infertility
por: Fenclová, Tereza, et al.
Publicado: (2022)

Foliar application of biosynthesised zinc nanoparticles as a strategy for ferti-fortification by improving yield, zinc content and zinc use efficiency in amaranth()
por: Reshma, Zakane, et al.
Publicado: (2022)

Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification
por: Cormick, Gabriela, et al.
Publicado: (2020)

Intake of dietary folate and folic acid in Germany based on different scenarios for food fortification with folic acid
por: Martiniak, Yvonne, et al.
Publicado: (2014)

Bioavailability of Zinc in Wistar Rats Fed with Rice Fortified with Zinc Oxide
por: Della Lucia, Ceres Mattos, et al.
Publicado: (2014)

Green Synthesis of Zinc Oxide Nanoparticles: Fortification for Rice Grain Yield and Nutrients Uptake Enhancement
por: Elshayb, Omnia M., et al.
Publicado: (2021)

Agronomic bio-fortification of wheat (Triticum aestivum L.) to alleviate zinc deficiency in human being
por: Singh, Sukhpreet, et al.
Publicado: (2023)

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
por: Arfaoui, Leila
Publicado: (2021)

The Fallacy of Using Administrative Data in Assessing the Effectiveness of Food Fortification. Comment on: “Folic Acid Fortification and Neural Tube Defect Risk: Analysis of the Food Fortification Initiative Dataset. Nutrients 2020, 12, 247”
por: Kancherla, Vijaya, et al.
Publicado: (2020)

Combined enzymatic hydrolysis and herbal extracts fortification to boost in vitro antioxidant activity of edible bird’s nest solution
por: Tang, Pei Ling, et al.
Publicado: (2021)

Vitamin D Food Fortification Strategies on Population-Based Dietary Intake Data Using Mixed-Integer Programming
por: Sengupta, Sayantan, et al.
Publicado: (2023)

Editorial: The role of food processing in the production and bioavailability of bio-compounds critical for boosting the immune system
por: Zhang, Tianou, et al.
Publicado: (2022)

Reply to “The Fallacy of Using Administrative Data in Assessing the Effectiveness of Food Fortification. Comment on: Folic Acid Fortification and Neural Tube Defect Risk: Analysis of the Food Fortification Initiative Dataset. Nutrients 2020, 12, 247”
por: Westmark, Cara J., et al.
Publicado: (2020)

Universal iron fortification of foods: the view of a hematologist
por: Martins, José Murilo
Publicado: (2012)

Food fortification for impact: a data-driven approach
por: Neufeld, LM, et al.
Publicado: (2016)

Food Fortification: The Level of Awareness among Kenyan Consumers
por: Linda, Amaya Aura, et al.
Publicado: (2020)

Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers
por: Fatkullin, Rinat, et al.
Publicado: (2021)

The impact of vitamin D food fortification and health outcomes in children: a systematic review and meta-regression
por: Al Khalifah, Reem, et al.
Publicado: (2020)

Effects of Zinc Sources and Levels on Growth Performance, Zinc Status, Expressions of Zinc Transporters, and Zinc Bioavailability in Weaned Piglets
por: Ma, Xin, et al.
Publicado: (2021)

Race/Ethnicity, Enrichment/Fortification, and Dietary Supplementation in the U.S. Population, NHANES 2009–2012
por: Malek, Angela M., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_96bj3i4te1f70j78gfprbvkcuc