Latest research indicates that carotenoids help in the absorption of metal cations like Zn thereby reducing the anti-effects of phytic acid and enhancing the bioavailability of minerals to human body. Zn densing of bread wheat can be done through fertilization strategies. Will it indirectly increase the carotenoids or is there any other way out?
I will suggest adding orange-fleshed sweetpotato to wheat flour. This will increase the beta carotene content.
dear Francis, Thanks for suggesting a solution for (manual) fortification of bread wheat with addition of orange- fleshed sweet potato to wheat flour. Here i am seeking a way out for biofortification of bread wheat for carotenoid enhancement. can somebody explain the inter-relation of mineral cations and carotenoids? Can we enhance the carotenoids indirectly by enhancing the Zn and Fe etc through agronomic biofortification?
The variety of wheat will have a significant influence on the carotenoid content. Durum type wheats have higher carotinoid levels then most other wheats. Hybridization with durum type wheat may be a viable method of increasing the carotinoid levels. In some bacteria Fe supplementation can dramatically increase carotinoid levels (astaxanthin). This is believed to be due to an increase in oxidation if I remember correctly. it may then be possible to employ an Fe compound for a similar result in wheat. While it would influence edibility a number of chemical treatments may have a similar result. Some quaternary type herbicides have a similar effect (increase carotinoids) when applied to bacteria. If the wheat did increase Carotinoids in response to Fe oxidation, it may unfortunately also result in undesireable effects from the oxidation of other phytochemicals especially fats/lipids. This may lower dietary value and/or storage ability
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