Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

Dueik, V.; Chen, B. K.; Diósady, Levente L.

doi:10.1155/2017/1805047

Cited by 24 publications

(22 citation statements)

References 17 publications

(18 reference statements)

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“…High iron levels (200-250 mg/kg body weight) in drinking water may cause many ill effects and can be lethal (Prashanth et al 2015). The presence of a high level of iron in the food products also effects taste, color, and appearance due to reaction with the phenolic compounds (Dueik et al 2017). Hence, it is necessary to remove iron ions.…”

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confidence: 99%

Structural Changes of Bacillus subtilis Biomass on Biosorption of Iron (II) from Aqueous Solutions: Isotherm and Kinetic Studies

Kanamarlapudi

Muddada

2019

Polish Journal of Microbiology

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Various microbial biomasses have been employed as biosorbents. Bacterial biomass has added advantages because of easy in production at a low cost. The study investigated the biosorption of iron from aqueous solutions by Bacillus subtilis. An optimum biosorption capacity of 7.25 mg of the metal per gram of the biosorbent was obtained by the Inductive Coupled Plasma Optical Emission Spectroscopy (ICP-OES) under the experimental conditions of initial metal concentration of 100 mg/l, pH 4.5, and biomass dose of 1 g/l at 30°C for 24 hrs. The data showed the best fit with the Freundlich isotherm model while following pseudo-first-order kinetics. Scanning Electron Microscope (SEM) and Energy Dispersive X-ray (EDX) analysis confirmed iron biosorption as precipitates on the bacterial surface, and as a peak in the EDX spectrum. The functional hydroxyl, carboxyl, and amino groups that are involved in biosorption were revealed by the Fourier Transform Infrared spectroscopy (FTIR). The amorphous nature of the biosorbent for biosorption was indicated by the X-ray Diffraction (XRD) analysis. The biomass of B. subtilis exhibited a point zero charge (pHpzc) at 2.0.

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confidence: 99%

Structural Changes of Bacillus subtilis Biomass on Biosorption of Iron (II) from Aqueous Solutions: Isotherm and Kinetic Studies

Kanamarlapudi

Muddada

2019

Polish Journal of Microbiology

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“…Each of the earthen pots gave about 10 ml of Mah ı. The Mah ı samples from M5 to M8 were prepared with added iron and were black, which can be attributed to the dark blue-black complexes of the polyphenols with iron [36]. The samples M1-M4 were prepared without the addition of iron in the form of rusted nails.…”

Section: Resultsmentioning

confidence: 99%

A physicochemical characterisation of a medieval herbal ink, Mahī, of Assam, India

Goswami

Chamuah

Dutta

2018

Coloration Technology

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Mah ı, a unique herbal ink used in medieval Assam in India for writing and illustrating manuscripts, is known for its intense colour and durability for centuries, and its non-corrosive nature. Mah ı is distinctly different from the other contemporary inks used elsewhere in the world, including other parts of India. The interesting features of Mah ı are due to its special recipe involving several herbal ingredients in addition to iron sourced from fish blood or the rust of iron tools, with cow urine as an extractant and solvent. The objective of the current study is an in-depth understanding of the traditional method of the preparation of Mah ı, and its characterisation through analysis of the physicochemical properties using spectroscopic and imaging techniques as well as biochemical analysis. A series of model Mah ı samples are prepared following the traditional method with varying ingredients, and their compositions and physicochemical properties are evaluated with respect to the ingredients using standard methods and analytical tools including atomic absorption spectroscopy, tensiometry, ultraviolet ( UV )-visible, Fourier Transform-infrared ( FT-IR), Raman, steady-state fluorescence, UV fluorescence and emission microscopy. The colour of the ink has been attributed to various polyphenols, gallic acid, epigallocatechin gallate, epicatechin, quercetin, kaempferol and tannic acid, and their iron complexes. UV fluorescence and emission microscopy confirmed an autofluorescence indicative of the presence of phenolic and chlorophyll pigments. Solubilisation by glycosidic biosurfactant contributes to stabilisation of Mah ı. The non-corrosive nature of Mah ı has been attributed to its neutral pH and absence of free iron and copper ions.

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“…58,59 Numerous animal, in vitro, and acute intervention studies have proposed that iron stores may play a role in the beneficial vascular effects of some polyphenols. 60,61 Hemoglobin is an iron-containing protein, which facilitates the transport of oxygen to cells, as well as CO 2 , that are heavily involved in the body's respiratory exchange. 4 Iron absorbed from the gut is bound to plasma transferrin and transported to the marrow, where it is delivered to developing cells and incorporated into hemoglobin.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Dietary Polyphenols on Circulating Cardiovascular Disease Biomarkers and Iron Status: A Systematic Review

Speer

D’Cunha

Botek

et al. 2019

Nutr Metab Insights

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The prevalence of cardiovascular disease (CVD) is rising worldwide, remaining the major cause of death in developed countries. Polyphenols have been shown to have cardioprotective properties; however, their impact on iron bioavailability and potential impact on other aspects of health is unclear. A systematic review was undertaken to evaluate the current status of the relationship between habitual polyphenol consumption, iron status, and circulating biomarkers of CVD. Following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) 2009 guidelines, searches were performed across 5 electronic databases (PubMed, Cochrane Library, Scopus, Web of Science, and CINAHL) to identify randomized controlled trials which investigated the effects of polyphenol consumption on inflammatory markers, serum lipid profile, and iron absorption and bioavailability. In total, 1174 records were identified, with only 7 studies meeting the inclusion criteria. The selected studies involved 133 participants and used a variety of foods and supplements, including olive oil and cherries, rich in polyphenols including hydroxytyrosol, quercetin, and resveratrol, as well as catechin enriched drinks. The duration of the studies ranged from between 56 and 145 days, with total polyphenolic content of the food items and supplements ranging from 45 to 1015 mg (per 100 g). Polyphenols did not appear to interfere with iron status, and most studies reported improvements in inflammatory markers and lipid profile. While these results are promising, the limited number of studies and considerable heterogeneity across the interventions support the need for more extensive trials assessing the relationship between polyphenol intake, iron bioavailability, and CVD risk.

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Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

Cited by 24 publications

References 17 publications

Structural Changes of Bacillus subtilis Biomass on Biosorption of Iron (II) from Aqueous Solutions: Isotherm and Kinetic Studies

Structural Changes of Bacillus subtilis Biomass on Biosorption of Iron (II) from Aqueous Solutions: Isotherm and Kinetic Studies

A physicochemical characterisation of a medieval herbal ink, Mahī, of Assam, India

The Effects of Dietary Polyphenols on Circulating Cardiovascular Disease Biomarkers and Iron Status: A Systematic Review

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