Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part C
The mechanism and efficacy of herbal bio enhancer to improve iron and vitamin b12 absorption for nutritional deficiency management
Author(s): Sunidhi Srivastava and Neelesh Kumar Maurya
Abstract: The bioenhancers (piperine, ginger and glycyrrhizin) are herbs that boost absorption of iron and vitamin B12 which are important micronutrients that are deficient across the world by improving gastrointestinal processes, increasing intestinal permeability, and inhibiting metabolizing enzymes to overcome the common physiological and dietary barriers required by the intestine to absorb the nutrients. It is not that these natural substances have direct therapeutic effects, but they enhance bioavailability of nutrients, therefore, giving rise to lower dosages of supplements, lower side effects, and cost-effective treatment especially where nutrient deficiencies do not abate despite supplementation as observed in low-resource settings. Ginger enhances gastrointestinal movement, Piperine prevents drug metabolizing enzymes and improves gut permeability, and Glycyrrhizin provides anti-inflammatory properties as well as enhances absorption. Nonetheless, there are major gaps especially differences in efficacy, lack of standard dosing, insufficient safety data to support extensive clinical use and non-understanding of the molecular pathways. The review highlights the possibility of integrating herbal bioenhancers with iron and vitamin B12 supplementation to enhance the treatment outcomes in a cost-effective and sustainable way and suggests further studies that could standardize the formulations, safe and effective dosage, specific mechanisms, and using new approaches such as nano formulation and individualized nutrition to treat global micronutrient deficiencies.
DOI: 10.22271/foodsci.2025.v6.i2c.269
Pages: 158-164 | Views: 60 | Downloads: 27
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How to cite this article:
Sunidhi Srivastava, Neelesh Kumar Maurya. The mechanism and efficacy of herbal bio enhancer to improve iron and vitamin b12 absorption for nutritional deficiency management. J Curr Res Food Sci 2025;6(2):158-164. DOI: 10.22271/foodsci.2025.v6.i2c.269
