Research Keyword: mineral bioavailability

Evaluation of the Elemental Composition of Dietary Supplements Containing Iron Available on the Polish Market Using ICP-OES, FAAS and CVAAS Techniques

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Researchers tested 24 iron-containing dietary supplements sold in Poland to check if they contained the amounts of iron and other minerals stated on their labels. They found that most supplements had more iron than claimed, and five exceeded safe levels. The study highlights concerns about inconsistent quality and the need for better oversight of supplement manufacturing to protect consumers, especially pregnant women.

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Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

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Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

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This study examined how adding oyster mushroom powder to maize flour can improve nutrition for young children in developing countries. When maize flour was mixed with 30-50% oyster mushroom flour, the protein content nearly tripled and mineral content significantly improved. The resulting porridge was nutritious enough to help prevent malnutrition in children transitioning to solid foods, though a 30% mushroom blend provided the best balance of nutrition and taste.

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