Moso bamboo seeds accumulate high concentrations of iron and zinc. This study evaluated the bioaccessibility and bioavailability of these micronutrients in bamboo seeds using an in vitro digestion protocol. Results showed that iron and zinc bioaccessibility and bioavailability in bamboo seeds were significantly higher than in rice. Boiling reduced bioaccessibility and bioavailability, but bamboo seeds retained higher levels than rice even after boiling. Phytic acid levels were lower in bamboo seeds, while tannin levels were higher compared to rice. Iron and zinc were mainly localized in the embryo and aleurone layer. These findings suggest Moso bamboo seeds have potential as a food source for iron and zinc biofortification.

Qifang Hu, Rong Wang, Lin Hu, Rong Chen, Xuejun Yu, Ji Feng Shao