The mechanism of the inhibition of iron absorption by tea.
S Afr J Med Sci
; 40(4): 109-16, 1975.
Article
em En
| MEDLINE
| ID: mdl-1862
ABSTRACT
Previous human studies have shown that drinking tea during meals significantly inhibits the absorption of both food iron and medicinal iron. This study provides evidence from experiments with rats that the tannins in the tea are responsible for the inhibition, probably by forming non-absorbable complexes with the iron within the intestinal lumen. The molar ratio of tannin iron is dependent on the pH, being 11 at pH 2,0 21 at pH 5,5 and 31 at pH 8,0. Since tannins are present in many vegetable foods the formation of such complexes may be a factor in the poor availability for absorption of much food iron.
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Base de dados:
MEDLINE
Assunto principal:
Chá
/
Absorção Intestinal
/
Ferro
Idioma:
En
Revista:
S Afr J Med Sci
Ano de publicação:
1975
Tipo de documento:
Article