Basic principles of micronutrients - Basic principles of vitamins and minerals - Mineral bio-availability and food content
5 important questions on Basic principles of micronutrients - Basic principles of vitamins and minerals - Mineral bio-availability and food content
What is mostly the cause for the lower bio-availability of minerals?
What are 2 examples of compounds that are part of the negatively charged compounds that tightly bind cations (such as calcium, iron, zinc) in foods, affecting/lowering the bio-availability?
What 4 diet-related factors affect bio-availability of a food (think: chemistry, nutritional ratios, specific molecules that lower bio-availability, 4)?
- The chemical form of the nutrient in the food
- The nature of the food matrix
- The presence of negatively charged compounds that tightly bind cations
- Processing and preparation practices of a food
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What is the food matrix for a specific food?
What are 2 notable exceptions to the fact that dietary minerals are present in nearly all foods?
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