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ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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| Paper Title: | Iron fortification of herbs to increase nutritive value |
| Authors Name: | Vaishnavi P , Prastuthi Elish , Prakruthi , Mubeena H , Dr. Shilpa Sivashankar |
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IJRTI_189702
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| Published Paper Id: | IJRTI2405074 |
| Published In: | Volume 9 Issue 5, May-2024 |
| DOI: | |
| Abstract: | Iron is an essential microelement in humans that plays a vital role in metabolism and is obtained through plants. It forms the central part of hemoglobin, a protein that serves as the transporter of oxygen in the blood. A deficiency of iron in the body leads to various iron-deficient disorders. The most commonly observed iron deficient disorder is anemia (Iron Deficient Anemia). IDA could potentially affect the lungs and heart causing severe damage thus it needs to be taken as a global health concern. Hence intake of iron through green leafy vegetables serves as a rich source of iron compared to other vegetables. The amount of iron in green leafy vegetables is not sufficient to provide humans with the minimum quantity that is prescribed for a healthy diet (8.7-14.8 mg/dl). Hence, we take advantage of the food fortification process to increase its nutritive value. It is done to reduce the dietary deficiencies that could cause health problems. Iron fortification could be done using iron salt fertilizers like FeCl / Fe2SO4 In addition, Chemical fertilizers are also used but could cause soil pollution as well as result in plant toxicity. Hence, we employ nanosized iron particles that are absorbed more easily and do not cause any sort of soil pollution. They are absorbed more easily by the plant through the roots. Hence, nanosized iron can be used to fortify commonly used herbs such as coriander and fenugreek as people consume such herbs on a daily basis in their diet when compared to green leafy vegetables such as spinach. Increasing the iron content in these herbs could potentially improve the overall health of an anemic patient. |
| Keywords: | Anemia; nutrition; fertilizer; nanoparticle; fortification. |
| Cite Article: | "Iron fortification of herbs to increase nutritive value", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.9, Issue 5, page no.498 - 509, May-2024, Available :http://www.ijrti.org/papers/IJRTI2405074.pdf |
| Downloads: | 000205171 |
| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID: IJRTI2405074
Registration ID:189702
Published In: Volume 9 Issue 5, May-2024
DOI (Digital Object Identifier):
Page No: 498 - 509 Country: Bengaluru, Karnataka, India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2405074 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2405074 |
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ISSN: 2456-3315
Impact Factor: 8.14 and ISSN APPROVED,
Journal Starting Year (ESTD) : 2016
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