Inhibitory effects of spices and herbs on iron availability

Tuntipopipat, Siriporn; Zeder, Christophe; Siriprapa, Pudsadee; Charoenkiatkul, Somsri

doi:10.1080/09637480802084844

Cited by 31 publications

(21 citation statements)

References 46 publications

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“…The consumption of 100 g tamarind fruit pulp by an adult will cover 10.69% of the recommended daily intake of calcium, 20.49% of magnesium, 14.21% of phosphorous, 12.07% of iron, 2.61% of manganese, 1.29% of zinc, 32.22% of copper and 9.21% of selenium, respectively (Almeida et al, 2009). Tuntipopipat et al (2009) investigated the inhibitory effects for spices and herbs, including tamarind, on iron availability. Tamarind is 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.…”

Section: Mineral Compositionmentioning

confidence: 99%

Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology

Caluwé¹,

Halamová²,

Damme³

2010

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Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind kernel powder is an important sizing material in textile, paper and jute industries. Seeds are gaining importance as an alternative source of proteins, and are besides rich in some essential minerals. Seed pectin can form gels over a wide pH range. Leaves and flowers can be eaten as vegetables, and are prepared in a variety of dishes. They are used to make curries, salads, stews and soups. Tamarind leaves are a fair source of vitamin C and α-carotene; mineral content is high, particularly P, K, Ca and Mg. Anti-oxidant, anti-inflammatory, anti-microbial and anti-fungal activity has been documented from several plant parts. Tamarind is also extensively used in tradi- tional medicine. The traditional uses, its phytochemistry and pharmacognosy is reviewed to provided with a particular orientation to its value in sub-Sahara Africa. Key words: Tamarind, Tamarindus indica L., traditional use, phytochemistry, pharmacology, amino acids, fatty acids, minerals, vitamins, anti-nutritional factors

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Section: Mineral Compositionmentioning

confidence: 99%

Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology

Caluwé¹,

Halamová²,

Damme³

2010

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“…The total polyphenol content of dry bulbs of shallot and garlic are 674 ± 37.0 and 256 ± 2.60 mg/100 g [25], respectively, which suggest that the difference in • OH-scavenging ability between shallot and garlic aqueous extracts is most likely due to the difference in their polyphenol content.…”

Section: Discussionmentioning

confidence: 95%

The Preparation of Preserved Shallot Powders and a Pilot Study of the Antioxidative Effect of Their Aqueous Extracts on the Formation of Hydroxyl Radical Species

Liang¹,

Hsu²,

Lan³

et al. 2012

OJAppS

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In order to preserve the nutrients in shallots, after harvest, various protocols, including incubation, drying or lyophilization of the shallot are developed in this study. Using aqueous extracts of ground shallot powders, this study examines the antioxidative properties of shallots on the formation of hydroxyl radical species (• OH) generated via a Fenton-type reaction. A ribose degradation assay shows that all aqueous extracts of shallot prepared in this study exhibit enhanced levels of • OH, suggesting that processed shallot, like strong reductants such as ascorbate, has a strong reducing power, which converts Fe 3+ to Fe 2+ in a Fenton's reaction and increases the levels of

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“…In fact, we had obtained a decrease in serum iron levels. This may be explained by the fact that garlic is 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 [34].…”

Section: Discussionmentioning

confidence: 99%

Biochemical and histological liver changes occurred after iron supplementation and possible remediation by garlic consumption

et al. 2011

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Iron liver excess is associated to biochemical and histological liver perturbations. Our aim was to know even if fresh garlic consumption can remediate these problems. Three groups of rats were utilized: control group A, iron overload group B and garlic and iron overload group C. Important morphological and biochemical modifications were obtained in group B rats comparatively to control group A. Indeed, body and liver weights and liver iron contents increased, respectively, by 12.5 ± 0.06%; 17 ± 0.25% and 35 ± 0.11% comparatively to controls. Radical cation scavenging ability in liver cytosol of group B rats was significantly low (54 ± 0,1%) in comparison to group A. Garlic consumption allowed the group C to achieve an increase by 46 ± 0,11 and 75 ± 0,14% of total antioxidant capacity comparatively to group A and B rats. For the serum ALAT, ASAT, triglyceride and LDH levels, they increased in iron-treated rats, respectively, by 25 ± 0.21; 15 ± 0.12; 30 ± 0.14 and 22 ± 0.16% comparatively to controls. These perturbations were accompanied by deep histological changes. After food fresh garlic supplementation, we had found a deep regulation of all modified parameters showing a hepatoprotective effect of garlic against iron liver excess. Garlic chemical compounds have curative effects on iron liver excess.

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Inhibitory effects of spices and herbs on iron availability

Cited by 31 publications

References 46 publications

Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology

Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology

The Preparation of Preserved Shallot Powders and a Pilot Study of the Antioxidative Effect of Their Aqueous Extracts on the Formation of Hydroxyl Radical Species

Biochemical and histological liver changes occurred after iron supplementation and possible remediation by garlic consumption

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