A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability

Micronutrients are needed for the human body in very small amounts and have a visible impact on human health. Deficiencies of micronutrients like iron (Fe), zinc (Zn), calcium (Ca) and other minerals can cause life threatening conditions while Fe deficiency and anemia has been the biggest issue. Through the proper selection of food these micronutrients deficiencies can be prevented to a reasonable extent. This review highlights the dietary sources of Fe, Zn and Ca, their biological significance, and effects against various diseases. Also, it focuses on the bioavailability of Fe, Zn, Ca and the factors affecting their bioavailability. The effects of phytate, tannin, oxalate, ascorbic acid, food processing, soaking, germination/sprouting, fermentation, cooking methods and interaction among minerals, which inhibit or enhance minerals bioavailability, have also been reviewed and critically discussed. The food processing techniques which reduce phytate concentration in foods and enhance minerals bioavailability have also been reviewed.

Automated summary

Micronutrients such as iron, zinc, and calcium are needed in small amounts by the human body and play a significant role in human health. Deficiencies in these micronutrients can have life-threatening consequences, with iron deficiency and anemia being the most prevalent. This review focuses on the dietary sources of iron, zinc, and calcium, their importance in biological processes, and their effects on various diseases. It also examines the bioavailability of these micronutrients and the factors that influence their bioavailability, including phytates, tannins, oxalates, ascorbic acid, food processing techniques, and interactions among minerals. The review also discusses food processing methods that can reduce phytate levels and enhance the bioavailability of these minerals.