Meng Fanhua, Wei Youzhang, Yang Xiaoe
Ministry of Education Key Laboratory of Environmental Remediation and Ecosystem Health, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
J Trace Elem Med Biol. 2005;18(4):333-8. doi: 10.1016/j.jtemb.2005.02.008.
Iron deficiency is probably the most widespread micronutrient deficiency in humans. Since rice is the main staple food for more than half of the global population, improving the iron content and bioavailability in rice is a perspective and an effective way to alleviate or even solve this problem. The present paper evaluates the iron content in different cereal foods (black rice, rice, red rice, sticky rice and millet) and different rice seeds as well as in the milling products, and the iron bioavailability of different forms. The data show that the iron content in black rice is higher than in the other rice types, and in rice chaff and husk the content is still fairly high. However, the iron content in rice and fine rice, which are the people's main staple food, is fairly low. As to the bioavailability of iron, it is fairly low in vegetable foods, almost at the level of 10%. Several methods have been applied to improve iron content and bioavailability in rice seed. Apart from breeding and genetic engineering, biochemical and physical approaches have frequently been used as prospective methods to regulate iron content and bioavailability in rice grains.
缺铁可能是人类中最普遍的微量营养素缺乏症。由于水稻是全球一半以上人口的主要主食，提高水稻中的铁含量和生物利用率是缓解甚至解决这一问题的一个有前景且有效的方法。本文评估了不同谷物食品（黑米、大米、红米、糯米和小米）、不同水稻种子及其碾磨产品中的铁含量，以及不同形态铁的生物利用率。数据表明，黑米中的铁含量高于其他水稻品种，稻壳和 husk 中的含量也相当高。然而，作为人们主要主食的大米和精米中的铁含量相当低。至于铁的生物利用率，在植物性食物中相当低，几乎处于 10% 的水平。已经应用了几种方法来提高水稻种子中的铁含量和生物利用率。除了育种和基因工程外，生化和物理方法经常被用作调节水稻籽粒中铁含量和生物利用率的前瞻性方法。
