Agronomic Biofortification with Iron and Zinc in the Nutritional Quality of Oats and Essential Oils as Natural Adjuvants for Enhanced Absorption

Objective: To analyze strategies for improving the nutritional quality of food, focusing on iron and zinc biofortification technology supported by the use of essential oils for oat grain enrichment. Theoretical Framework: Food insecurity leads to iron and zinc deficiencies, affecting health. Agronomic biofortification supported by essential oils emerges as a strategy for oat cultivation. Method: A bibliographic review on strategies for iron and zinc biofortification in different species, with greater emphasis on oat cultivation. Brazilian and international databases from 1982 to 2024 were used. No inclusion or exclusion criteria were applied, with emphasis on critical literature analysis. Results and Discussion: Agronomic biofortification of oats with iron and zinc is a sustainable strategy to address deficiencies, supporting food security policies and the production of functional foods. It also advances by integrating natural adjuvants as environmentally viable alternatives. Research Implications: The results can be applied or influence practices in the fields of agronomy, nutrition, and public health, ranging from the development of biofortification programs in agricultural systems to the strengthening of food security policies and the increased use of functional foods in the human diet. Originality/Value: This research contributes by critically reviewing evidence on iron and zinc biofortification in oats, comparing fortification approaches, and innovating with the use of essential oils as sustainable foliar adjuvants, a topic still little explored in the global context.