Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

• DOI: 10.1021/acs.jafc.7b01176
• Publication Date: 2017-06-28T12:02:22Z
• Authors: Valentina Ciccolini; Elisa Pellegrino; Antonio Coccina; Anna Ida Fiaschi; Daniela Cerretani; Cristina Sgherri; Mike Frank Quartacci; Laura Ercoli
• Keywords: Biofortification; Nutraceutical

The effect of field foliar Fe and Zn biofortification on concentration potential bioavailability health-promoting compounds was studied in wholemeal flour two common wheat varieties (old vs modern). Moreover, the milling bread making studied. Biofortification increased (+78%) its (+48%) old variety, whereas it ineffective increasing both varieties. However, variety showed higher (+41%) (+26%) than modern one. As regard milling, had Fe, compared to white flour. Bread slightly change but greatly their (77 70%, respectively). All these results are great support for developing a production chain enriched functional having protective role against chronic cardio-vascular diseases.