文献类型： 外文期刊
第一作者： Wang, Min
作者： Wang, Min;Zhang, Xiaocun;Kong, Fanmei;Zhang, Xiaocun;Liu, Rui;Fan, Qingqi
作者机构：
关键词： wheat; zinc; flour; fortification; bioavailability
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.576； ）
ISSN： 2296-861X
年卷期： 2020 年 7 卷
页码：
收录情况： SCI
摘要： Improving zinc (Zn) content in wheat and its processed foods is an effective way to solve human Zn deficiency, which can cause a variety of diseases. This article summarizes the works on Zn in wheat grain, wheat processing, and wheat-derived foods. Grain Zn content in wheat was 31.84 mg center dot kg(-1)globally but varied across continents, for example, 25.10 mg center dot kg(-1)in Europe, 29.00 mg center dot kg(-1)in Africa, 33.63 mg center dot kg(-1)in Asia, and 33.91 mg center dot kg(-1)in North America. Grain Zn content in wheat improved from 28.96 to 36.61 mg center dot kg(-1)and that in flour increased from 10.51 to 14.82 mg center dot kg(-1)after Zn fortification. Furthermore, Zn content varied in the different processed components of wheat; that is, Zn content was 12.58 mg center dot kg(-1)in flour, 70.49 mg center dot kg(-1)in shorts, and 86.45 mg center dot kg(-1)in bran. Zinc content was also different in wheat-derived foods, such as 13.65 mg center dot kg(-1)in baked food, 10.65 mg center dot kg(-1)in fried food, and 8.03 mg center dot kg(-1)in cooking food. Therefore, the suitable Zn fortification, appropriate processing, and food type of wheat are important to meet people's Zn requirement through wheat.
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