A comparison of methods for the in vitro determination of the effects of tea on iron availability from foods

Spices and herbs are extensively used in indigenous diets in tropical regions where prevalence of iron deficiency is still high. They are rich in polyphenolic compounds that are expected to inhibit iron absorption by forming iron complexes in the intestine, making dietary iron less available for absorption. The effects of six spices and herbs (chili pepper, garlic, 'Pak kyheng' (Thai leafy vegetable), shallot, tamarind, turmeric) and one mixture of spices (curry paste) on iron availability were determined by measuring the percentage dialyzable iron after addition of spices and herbs to a rice meal after simulated digestion. All tested spices and herbs contained from 0.5 to 33 mg polyphenol per meal and were potent inhibitors of iron availability (20-90%), reducing iron availability in a dose-dependent manner--with the exception of tamarind, which at 11 mg polyphenol per meal enhanced iron availability. Our findings demonstrate that culinary spices and herbs can play an important role in iron nutrition.

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On the Methods for Studying the Mechanisms and Bioavailability of Iron

Latunde-Dada

Bianchi

Oliveira

2009

Nutrition Reviews

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Studies of the molecular mechanisms involved in the absorption and bioavailability of iron are important to attempts made worldwide to control the high incidence of iron‐associated disorders. The ultimate objective of these studies is to develop methods that are relevant to iron bioavailability and interactions in humans. However, a comprehensive understanding of the chemical and physiologic mechanisms that influence iron bioavailability is necessary to achieve this goal. Initial studies using in vitro and animal models offer the potential for flexibility and manipulation of experimental variables that could provide valuable information toward the understanding and improvement of food iron bioavailability.

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A comparison of methods for the in vitro determination of the effects of tea on iron availability from foods

Cited by 4 publications

References 12 publications

Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

Inhibitory effects of spices and herbs on iron availability

On the Methods for Studying the Mechanisms and Bioavailability of Iron

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