{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T18:13:58Z","timestamp":1773857638092,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2016,12,7]],"date-time":"2016-12-07T00:00:00Z","timestamp":1481068800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001501","name":"University Grants Commission","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001501","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2017,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Garlic and onion, which are rich in organo\u2010sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium. Therefore, the present study aimed to determine the effect of exogenous garlic and onion on the bioaccessibility of these trace minerals from selected food grains. The effect of two levels of garlic (0.25 and 0.5 g\/10 g grain<jats:sup>\u22121<\/jats:sup>) and onion (1.5 and 3 g\/10 g grain<jats:sup>\u22121<\/jats:sup>) on the bioaccessibility of these trace minerals from two representative cereals and pulses was determined by employing an <jats:italic>in vitro<\/jats:italic> dialysability procedure.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Both garlic and onion significantly improved the bioaccessibility of Cu, especially when added at the higher level, in most of the foods examined. The enhancing effect of garlic on Mn bioaccessibility was found in cooked sorghum and chickpea, whereas onion significantly improved Mn bioaccessibility in cooked rice and chickpea. The addition of both spices did not exert any enhancing effect on Cr bioaccessibility from the cereals and pulses.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The bioaccessibility of Cu, as well as Mn to a lesser extent, from vegetarian diets can be significantly improved by incorporating garlic and onion in the diet. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8113","type":"journal-article","created":{"date-parts":[[2016,11,14]],"date-time":"2016-11-14T03:52:53Z","timestamp":1479095573000},"page":"2842-2848","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Effect of sulfur\u2010containing spices on the bioaccessibility of trace minerals from selected cereals and pulses"],"prefix":"10.1002","volume":"97","author":[{"given":"Meena","family":"Kumari","sequence":"first","affiliation":[{"name":"Department of Biochemistry CSIR \u2013 Central Food Technological Research Institute  Mysuru 570 020 India"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kalpana","family":"Platel","sequence":"additional","affiliation":[{"name":"Department of Biochemistry CSIR \u2013 Central Food Technological Research Institute  Mysuru 570 020 India"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2016,12,7]]},"reference":[{"key":"e_1_2_6_2_1","volume-title":"Human Medicinal Agents from Plants in Bioactive Organosulfur Compounds of Garlic and Garlic Products","author":"Lawson LD","year":"1994"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01926297"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9422(89)80031-7"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2005.12.016"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf052848i"},{"key":"e_1_2_6_7_1","first-page":"5","article-title":"Fructans in higher plants and in human nutrition","volume":"74","author":"Ernst M","year":"2000","journal-title":"Angew Bot"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0271-5317(99)00152-9"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1439-0396.2002.00386.x"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/133.1.1"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.5251\/abjna.2011.2.5.745.751"},{"key":"e_1_2_6_12_1","unstructured":"SakataTandSakaguch\u00e3A Calcium and Magnesium Absorption from the Colon and Rectum Are Increased in Rats Fed Fructooligosaccharides. 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