Dietary Minerals Research Articles

Effect of Whole Blood Dietary Mineral Concentrations on Erythrocytes: Selenium, Manganese, and Chromium: NHANES Data

Background: Selenium (Se), Manganese (Mn), and Chromium (Cr) are dietary minerals ingested from specific grains, vegetables, and animal meats. Prior research showed that these minerals affect animal erythrocyte health but have unknown effects on human red blood cells (RBCs) and hematology. This study evaluated the effects of these dietary minerals on RBC count, hematocrit, and hemoglobin. Methods: We conducted a cross-sectional analysis of 23,844 American participants from the 2015–2016 and 2017–2020 National Health and Nutrition Examination Survey. We evaluated sex, age, ethnicity, education, income, and smoking status as covariates. Linear regression analyses were conducted to evaluate the effect of Cr, Se, and Mn on RBC count, hematocrit, and hemoglobin levels. We employed subpopulation-exclusion regressions further to explore the distinct effects of mineral elevation and deficiency. Additional analyses were performed to examine the relationship between Mn and RBC hemoglobin, RBC distribution width, transferrin receptor concentrations, transferrin saturation, and serum iron levels to support the interpretation of our findings. Optimizable ensemble machine learning models were used to corroborate regression results. Results: Adjusting for covariates, Cr was inversely associated with RBC count (Exp(b) = 0.954), hemoglobin (Exp(b) = 0.868), and hematocrit (Exp(b) = 0.668). Conversely, Se was positively associated with RBC count (Exp(b) = 1.003), hemoglobin (Exp(b) = 1.012), and hematocrit (Exp(b) = 1.032). Mn was positively associated with RBC count (Exp(b) = 1.020) but inversely associated with hemoglobin (Exp(b) = 0.945) and hematocrit (Exp(b) = 0.891). Conclusions: Cr was harmful to RBC health in all subpopulations, whereas Se was protective. Mn appears to contribute to the development of microcytic anemia, but only in subjects with clinically elevated Mn levels. Thus, excessive consumption of foods and supplements rich in Cr and Mn may harm human erythrocyte health and hematology.

Dietary silicate minerals relieving cadmium or lead poisoning in juvenile sea cucumber, Apostichopusjaponicus

Industrial activities increase Apostichopus japonicus exposure to toxic heavy metals. This study evaluates the efficacy of three dietary silicate minerals (montmorillonite, zeolite, and kaolin) in relieving cadmium and lead toxicity in A. japonicus. Over four weeks, juvenile A. japonicus (7 − 9 g) were fed diets incorporating montmorillonite, zeolite, or kaolin, replacing sea mud at a 1:1 ratio. Experimental groups were: SM (control with sea mud), M (montmorillonite), Z (zeolite), and K (kaolin). Each group was exposed to cadmium (50 mg kg−1) or lead (100 mg kg−1) at the minimal toxic dose (MTD). Groups M and K demonstrated excellent growth performance, marked by improvements in weight gain rate (WGR), specific growth rate (SGR), feed conversion ratio (FCR), and survival rate (SR). Their coelomic fluid revealed higher enzymatic activities, such as acid phosphatase (ACP), alkaline phosphatase (AKP), catalase (CAT), and superoxide dismutase (SOD). Additionally, groups M and K showed a reduced accumulation of cadmium and lead in their tissues; group K notably excelled in mitigating intestinal tissue damage. In contrast, Group Z exhibited significantly poorer performance. In other aspects, the trends among the three experimental groups were generally similar: the activity of intestinal digestive enzymes declined, intestinal microbiota diversity decreased, and the stability of community composition increased. In summary, the supplementation of montmorillonite and kaolin effectively reduces cadmium and lead toxicity, diminishes oxidative damage, and promotes intestinal health in A. japonicus. These findings provide valuable insights for enhancing safety in A. japonicus aquaculture.

Associations between nine dietary minerals intake and all-cause mortality in individuals with atherosclerotic cardiovascular disease.

Varied intake of dietary minerals critically affects cardiovascular health. This study examines the associations of nine dietary minerals intake with all-cause mortality in atherosclerotic cardiovascular diseases (ASCVDs). This study analyzed 4,125 individuals with ASCVD from the National Health and Nutrition Examination Survey, employing Kaplan-Meier survival analyses, weighted Cox models, and restricted cubic splines to assess linear and nonlinear relationships between dietary minerals intake and all-cause mortality. Associations across different body mass index (BMI) categories were also evaluated separately. Over 6.25 years of median follow-up, 1,582 deaths were documented. Adjusted for potential covariates, results show a negative linear correlation between dietary magnesium intake and all-cause mortality (p for trend <0.001). Compared to the lowest quartile, all-cause mortality risk in the highest quartile was found to be 0.63 (95% CI 0.49-0.81). The associations between intake of the other eight dietary minerals and all-cause mortality were not robust. BMI significantly influenced the links between dietary minerals intake and all-cause mortality (p for interaction <0.05). Across BMI categories, significant negative associations were found between intake of magnesium, phosphorus, potassium, sodium, and copper and all-cause mortality in underweight or normal weight groups. In overweight individuals, intake of calcium, iron, magnesium, and potassium was negatively linked to all-cause mortality. For obese groups, sodium intake negatively affected all-cause mortality (p for trend <0.001). Unlike other dietary minerals, increased magnesium intake significantly reduced all-cause mortality risk in ASCVD. BMI influenced the associations between dietary minerals intake and all-cause mortality.

The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

The objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties.Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.

DIetary mineral contribution and mineral quality rating of ten culinary microgreens grown in cocopeat vs. compost enriched soil

DIetary mineral contribution and mineral quality rating of ten culinary microgreens grown in cocopeat vs. compost enriched soil

Association between dietary mineral intakes and urine flow rate: data from the 2009-2018 National Health and Nutrition Examination Survey.

Minerals play an important role in human health, but their effect on urinary function remains controversial. The aim of this study was to assess the association between dietary intake of minerals (Ca, P, Mg, Fe, Zn, Cu, Na, K, Se) and urine flow rate (UFR). We conducted a cross-sectional study using the National Health and Nutrition Examination Survey (NHANES, 2009-2018) database. Multivariate regression and smooth curve fitting were used to investigate the association between dietary mineral intakes and UFR. Subgroup analyses and interaction tests were used to investigate whether this association was stable in the population. Our study involving 10,229 representative adult NHANES participants showed an association between Mg intake and UFR in a linear regression model for continuous variables. And in the model analysis of tertile categorical variables, we observed a positive association between six mineral intakes (Ca, Mg, Zn, Cu, Na, and K) and UFR. Smoothed curve fitting and threshold effect analysis further support the nonlinear relationship between mineral intakes and UFR. Subgroup analyses and interaction tests ensured the reliability and robustness of the findings. This study examined the effects of nine dietary minerals on UFR and found that intake of Ca, Mg, Zn, Cu, Na, and K were positively correlated with UFR, suggesting that these minerals may have a positive effect on improving urinary function. In particular, Mg showed a more significant positive correlation with UFR in women, while Na showed a stronger positive correlation in diabetics. However, P, Fe and Se did not show significant correlations. In summary, although these findings provide a preliminary understanding of the relationship between dietary minerals and urinary function, further prospective studies are still necessary to validate these relationships and explore the physiologic mechanisms underlying them.

Dietary mineral intake and risk of bladder cancer: a systematic review and meta-analysis.

This meta-analysis aimed to investigate the association between dietary mineral intake and the risk of bladder cancer. Relevant studies on bladder cancer and dietary mineral intake, including sodium, calcium, iron, magnesium, phosphorus, potassium, and zinc, were systematically identified through searches in Scopus and PubMed up to July 2024. Data from 12 studies were pooled using odds ratios (OR) and 95% confidence intervals (CI) with a random-effects model. The meta-analysis of 12 studies indicated a positive association between higher dietary sodium intake and bladder cancer risk (OR = 1.62, 95% CI: 1.04-2.55), with significant heterogeneity observed. No clear linear or nonlinear dose-response relationship was found for sodium intake. However, no significant associations were found between the intake of other minerals and the risk of bladder cancer. This study suggests that a high intake of sodium is significantly associated with an increased risk of bladder cancer. Further research is needed to explore the potential mechanisms underlying this relationship.

The Temporal Change in Ionised Calcium, Parathyroid Hormone and Bone Metabolism Following Ingestion of a Plant-Sourced Marine Mineral + Protein Isolate in Healthy Young Adults.

Background: An increase in plant-sourced (PS) nutrient intake is promoted in support of a sustainable diet. PS dietary minerals and proteins have bioactive properties that can affect bone health and the risk of fracture. Methods: In a group randomised, cross-over design, this study evaluated the post-ingestion temporal pattern of change in arterialised ionised calcium (iCa), parathyroid hormone (PTH), C-terminal crosslinked telopeptide of type I collagen (CTX) and procollagen type 1 amino-terminal propeptide (P1NP) for 4 h following ingestion of a novel supplement (SUPP) containing a PS marine multi-mineral + PS protein isolate. A diurnally matched intake of mineral water was used as a control (CON). Results: Compared to baseline, the change in iCa concentration was 0.022 (95% CI, 0.006 to 0.038, p = 0.011) mmol/l greater in SUPP than CON, resulting in a -4.214 (95% CI, -8.244 to -0.183, p = 0.042) pg/mL mean reduction in PTH, a -0.64 (95% CI, -0.199 to -0.008, p = 0.029) ng/mL decrease in the biomarker of bone resorption, CTX, and no change in the biomarker of bone formation, P1NP. Conclusions: When used as a dietary supplement, or incorporated into a food matrix, the promotion of PS marine multi-mineral and PS protein isolates may contribute to a more sustainable diet and overall bone health.

High dietary antioxidant intake linked to lower risk of myocardial infarction: a nested case-control study

BackgroundIn developing nations, myocardial infarction (MI) remains a significant contributor to deaths from sudden cardiac arrest, with diet playing a key role in its incidence through oxidative stress mechanisms. Although the connection between the Dietary Antioxidant Index (DAI) and cardiovascular diseases has been demonstrated in some studies, the relationship between DAI and MI has not been extensively explored. Therefore, this research aims to investigate this association.MethodsWe conducted a nested case-control study involving 156 MI cases and 312 healthy controls, utilizing data from the Fasa Adults Cohort Study (FACS), a population-based study of individuals aged 35–70 residing in Fasa, Iran, with 11,097 participants included at baseline. The DAI was determined by normalizing the intake values of six dietary vitamins and minerals, adjusting by subtracting the global mean, and then dividing by the global standard deviation. MI diagnosis was established by an experienced cardiologist using electronic medical records. Conditional logistic regression was employed to examine the association between DAI and MI.ResultsThere were no significant differences between the case and control groups in terms of age (P = 0.96), gender distribution (P = 0.98), and education level (P = 0.38). In a multiple conditional logistic regression analysis, after adjusting for key variables—including body mass index (BMI), smoking status, education level, and serum levels of triglycerides (TG), low-density lipoprotein (LDL), high-density lipoprotein (HDL), total cholesterol (TC), fasting blood sugar (FBS), saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA)—an inverse association was found between DAI and the risk of myocardial infarction (MI) [adjusted Odds Ratio (Adj OR) = 0.88, 95% Confidence Interval (CI): 0.85–0.92; P < 0.001].ConclusionsThis study highlights the crucial role of the DAI in reducing the risk of myocardial infarction. Promoting diets rich in antioxidants presents a straightforward and effective strategy for MI prevention and the promotion of cardiovascular health, underscoring the novelty and significance of this research in dietary approaches to disease prevention.

Organic Trace Minerals Enhance the Gut Health of British Shorthair Cats by Regulating the Structure of Intestinal Microbiota.

Trace minerals are essential for biological processes, including enzyme function, immune response, and hormone synthesis. The study assessed the effects of different dietary trace minerals on the gut health, microbiota composition, and immune function of cats. Eighteen adult British Shorthair cats were divided into three groups receiving inorganic trace minerals (ITM), a 50/50 mix of inorganic and organic trace minerals (ITM + OTM), or organic trace minerals (OTM) for 28 days. The OTM showed enhanced immune capacities, reduced intestinal barrier function, and lower inflammation condition. The OTM altered gut microbiota diversity, with a lower Simpson index and higher Shannon index (p < 0.05). Specifically, the abundance of Bacteroidota, Lachnospiraceae, and Prevotella in the OTM group were higher than the ITM group (p < 0.05). Metabolomic analysis identified 504 differential metabolites between the OTM and ITM groups (p < 0.05, VIP-pred-OPLS-DA > 1), affecting pathways related to steroid hormone biosynthesis and glycerophospholipid metabolism (p < 0.05, VIP-pred-OPLS-DA > 2). Additionally, there was a significant correlation between intestinal microbiota and differential metabolites. To conclude, dietary OTM can modulate the gut metabolite and microbiota composition, enhance immune and intestinal barrier function, and mitigate inflammation in cats, highlighting the benefit of using OTM in feline diet to promote the intestinal and overall health.

378 Growth responses and antioxidant status of finishing pigs fed low-energy, low-phosphorus, low-calcium and low-trace mineral diets added with exogenous enzymes

378 Growth responses and antioxidant status of finishing pigs fed low-energy, low-phosphorus, low-calcium and low-trace mineral diets added with exogenous enzymes

Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Plant-based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges

Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, processing, values, and challenges associated to indigenous foods/dishes, and beverages of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana were investigated through face-to-face interview and focus group discussion (FGD). Fifty-four (54) wild edible plants, most available after rains were documented. Fruits, roots, tubers, nuts, and leaves of wild edible plants are used in different forms some as diet recipes, snacks, herbal tea, substrates, and as an inoculum source for fermented products. For some, medicinal value was reported. Among the domesticated crops, beans, maize, sorghum, watermelon, cooking melons, sweet reed, ditloo, letlhodi, makgomane, groundnuts, morogo and millets were mentioned. Among indigenous beverages, bojalwa ja setswana (traditional sorghum beer) and khadi were widely mentioned. To some products, food safety and taboos challenge indicated. Because of high temperature and low rainfall, availability of some edible plants was indicated scarce. To some products mould spoilage from inadequately dried products, presence of insects/pests and soil impurities were challenging. Some beans and cereal grains were taking long time to cook leading to consumption of energy. In Mogoditshane village, because of conurbation to Gaborone city, limited land for farming, crop production was low resulting into life-style changes toward western culture diets. Reluctance to collect wild foods from bush was challenging for young generation. Most indigenous diets consumed are low in sugar and fat, but are wholesome like (whole grains, with dietary fibers, vitamins, and minerals) with high potential for diet diversifications. Even though, most indigenous foods/beverages are still consumed, there are worries that young generation has limited knowledge and skills to process. The communities have indicated that unlike old days relying on indigenous foods, these days they buy imported processed foods and beverages from supermarkets.

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.

Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method. The breads were baked from rye flour types 720 and 1150, without and with a 1% share of unmodified or cross-linked rye arabinoxylans (AXs). The molar mass of the unmodified AXs was 432,160 g/mol, while that of the AXs after cross-linking was 1,158,980 g/mol. The results of this study show that the 1% share of AXs significantly increased the water addition to both types of rye flour and dough yield, and this increase was proportional to the molar mass of the AXs used. It is shown that a 1% share of both AX preparations positively increased the volume and crumb moisture of bread baked by the postponed baking method. Cross-linked AXs proved to be particularly effective in increasing the volume and bread crumb moisture. Both AX preparations had a positive effect on reducing the bread crumb hardness of rye breads baked by the postponed baking method.

The Association between Dietary Intakes of Vitamins and Minerals with Tinnitus.

Tinnitus is the phantom perception of sound in the ears or head which may result from inflammation of the auditory pathway. A healthy diet consisting of a range of vitamins and minerals may be protective against tinnitus. This study aims to determine the association between intakes of dietary vitamins and minerals and the prevalence and incidence of tinnitus over 10 years. In this longitudinal cohort study of 2947 participants (aged ≥ 50 years), 935 (32%) cases of tinnitus were identified and included in prevalence analyses. The remaining 2012 participants were followed to establish 10-year incidence of tinnitus. A validated semi-quantitative food frequency questionnaire was used to determine intakes of dietary vitamins and minerals. No significant associations with tinnitus prevalence were found. However, iron and zinc were significantly associated with incident tinnitus. There was a 44% (multivariate-adjusted HR: 1.44, 95% CI: 1.07-1.93) increased risk of developing incident tinnitus over 10 years with lower zinc intakes and a 35% increased risk with lower iron intakes (multivariate-adjusted HR: 1.35, 95% CI: 1.00-1.80). Higher intakes of zinc and iron were significantly associated with lower tinnitus risk. Due to a lack of comparable high-quality data, future research studies should include robust study designs.

65. The source of dietary trace minerals influences the prevalence of postpartum dysgalactia syndrome, backfat mobilization and therapeutic interventions in sows exposed to high ambient temperatures

65. The source of dietary trace minerals influences the prevalence of postpartum dysgalactia syndrome, backfat mobilization and therapeutic interventions in sows exposed to high ambient temperatures

Harnessing the potential of tiger nut (Cyperus esculentus L.) for food and nutritional security, good health, and economic development of Ghana or Africa. A review

Tiger nuts (Cyperus esculentus L.) offer significant benefits for food security, health, and economic growth, particularly in Ghana and Africa. As a nutritious food source, they are rich in dietary fiber, vitamins, and minerals such as iron, potassium, and magnesium. Additionally, they contain healthy unsaturated fats and phytochemicals like flavonoids, phenolic acids, and tannins, which combat inflammation, cancer, and act as antioxidants. Beyond their health benefits, tiger nuts have economic potential. They can be processed into value-added products like milk, flour, oil, and snacks. These products find markets both locally and internationally, aiding the economies of tiger nut-producing countries. They offer an alternative sweetener and dairy substitute, beneficial for those with lactose intolerance. Tiger nuts also contribute to agricultural sustainability. Their ability to fix atmospheric nitrogen improves soil fertility and crop productivity, benefiting small-scale farmers in developing countries. This can help reduce poverty and enhance food security. Despite these advantages, further research and investment are necessary to fully understand their health impacts and optimize cultivation and processing methods. Such efforts can promote tiger nut production and consumption, particularly in poorer nations, leading to sustainable development and improved livelihoods for farmers and communities. This review aims to highlight how tiger nuts (Cyperus esculentus L.) can enhance food security, health, and economic growth in Ghana and Africa. Tiger nuts are a valuable food source with untapped potential. This review examines the nutrition, health benefits, and economic impact of tiger nuts, especially for small-scale farmers and food availability. This paper underscores the importance of further research and investment in promoting tiger nuts as a valuable resource for Ghana, Africa, and the world.

Dietary Intake of Minerals and Potential Human Exposure to Toxic Elements via Coffee Consumption.

In this study, we investigated the levels of macro, minor, and trace elements in roasted ground and instant coffees (n = 56). We assessed dietary mineral intake and health risks associated with potentially toxic elements (PTEs) using deterministic and probabilistic approaches. The limits of detection (LOD) ranged from 0.13 µg/kg for Be to 3.7 mg/kg for K, with corresponding limits of quantification (LOQ) at 0.43 µg/kg and 12.2 mg/kg. The recovery values (R%) ranged from 89 to 107%. The most abundant element was K, followed by Mg, Ca, and Na. Other elements followed this order: Fe > Mn > B > Cu > Sr > Zn > Al > Ba > Ni > Cr > Co > Se > Sn > Pb > Li > Ag > V > As > Cd > Hg > Be. Instant coffees generally exhibited higher K, Mg, and Na levels than ground-roasted coffees. Notably, Hg, Li, and Se were not detected in 34, 2, and 1 samples, respectively. Coffee samples were generally a good source of dietary elements such as Cu, Mn, Cr, and Se. The PTEs found in coffee products posed negligible risks to human health. The total target hazard quotient (TTHQ) remained below 1, and the incremental lifetime cancer risk (ILCR) did not exceed the threshold of 1 × 10-6. Nevertheless, coffee consumption contributed to Pb and As levels below 15% of the benchmark dose lower confidence limit (BMDL) values, and Sn, Hg, and Cd levels below 0.90% of the provisional tolerable weekly intake (PTWI).

Dietary Minerals and Incident Cardiovascular Outcomes among Never-Smokers in a Danish Case-Cohort Study.

Background: Diet is known to impact cardiovascular disease (CVD) risk, but evidence for the essential minerals of magnesium (Mg), calcium (Ca), and potassium (K) is inconsistent. Methods: We conducted a case-cohort study within a non-smoking subgroup of the Danish Diet, Cancer and Health cohort, a prospective study of 50-64-year-olds recruited between 1993-1997. We identified incident heart failure (HF), acute myocardial infarction (AMI) and stroke cases through 2015 with an 1135-member subcohort. We measured the dietary intake of minerals, also known as elements, and calculated a combined dietary intake (CDI) score based on joint Ca, Mg and K intakes (mg/d) from Food Frequency Questionnaires. We estimated adjusted hazard ratios (HRs) with Cox proportional hazard models. Results: Most HRs examining associations between CDI score and CVD were null. However, the third quartile of CDI was associated with a lower risk for heart failure (HR: 0.89; 95% CI: 0.67, 1.17), AMI (HR: 0.79; 95% CI: 0.60, 1.04), and stroke (HR: 0.63; 95% CI: 0.44, 0.88). Conclusions: We did not find consistent evidence to suggest that higher levels of essential minerals are associated with incident HF, AMI, and stroke, though results suggest a potential U-shaped relationship between select minerals and CVD outcomes.

Nutraceutical Muffins: Development and Sensory Evaluation

Health professionals and consumers are increasingly urging food corporations to produce healthier options, leading to a rise in the popularity of gluten-free flours like millet, sweet potatoes, and mung bean flour. Nutraceutical muffins offer a novel approach by combining the enjoyment of a tasty snack with the health benefits of bioactive compounds. These muffins are formulated with ingredients such as mung bean flour, spinach powder, guava powder, jaggery, and ghee to provide dietary fiber, vitamins, minerals, and antioxidants. Gluten-free and suitable for diabetics, they also address health concerns such as energy enhancement, vitamin deficiency, constipation, and bone health. In conclusion, nutraceutical muffins present an exciting way to merge health and flavor, making functional ingredients easily accessible in daily diets. However, further research is needed to optimize their formulation and validate their health benefits.