Zinc nutrition and dietary zinc supplements.


Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
2023
Historique:
pubmed: 13 8 2021
medline: 24 3 2023
entrez: 12 8 2021
Statut: ppublish

Résumé

As the second most abundant trace element in the human body, zinc nutrition is constantly a hot topic. More than one-third population is suffering zinc deficiency, which results in various types of diseases or nutritional deficiencies. Traditional ways of zinc supplementation seem with low absorption rates and significant side effects. Zinc supplements with dietary components are easily accessible and improve zinc utilization rate significantly. Also, mechanisms of maintaining zinc homeostasis are of broad interest. The present review focuses on zinc nutrition in human health in inductive methods. Mainly elaborate on different diseases relating to zinc disorder, highlighting the impact on the immune system and the recent COVID-19. Then raise food-derived zinc-binding compounds, including protein, peptide, polysaccharide, and polyphenol, and also analyze their possibilities to serve as zinc complementary. Finally, illustrate the way to maintain zinc homeostasis and the corresponding mechanisms. The review provides data information for maintaining zinc homeostasis with the food-derived matrix.

Identifiants

pubmed: 34382897
doi: 10.1080/10408398.2021.1963664
doi:

Substances chimiques

Zinc J41CSQ7QDS

Types de publication

Review Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1277-1292

Auteurs

Maoping Duan (M)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Tian Li (T)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Bo Liu (B)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Shuhua Yin (S)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Department of Nutrition and Health, China Agricultural University, Beijing, China.

Jiachen Zang (J)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Chenyan Lv (C)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Guanghua Zhao (G)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Tuo Zhang (T)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Department of Nutrition and Health, China Agricultural University, Beijing, China.
Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

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Classifications MeSH