Tea And Iron Bioavailability
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Tea And Iron Bioavailability
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Author : Hee Seon Kim
language : en
Publisher:
Release Date : 1994
Tea And Iron Bioavailability written by Hee Seon Kim and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
The Effect Of Tea On Iron Absorption And Intestinal Permeability In The Rat
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Author : Paul Kenneth South
language : en
Publisher:
Release Date : 1996
The Effect Of Tea On Iron Absorption And Intestinal Permeability In The Rat written by Paul Kenneth South and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with categories.
The Effect Of Coffee And Tea On Iron Absorption In Man
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Author : Barbara Ross Bean
language : en
Publisher:
Release Date : 1980
The Effect Of Coffee And Tea On Iron Absorption In Man written by Barbara Ross Bean and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Absorption (Physiology) categories.
Roles Of Tea Consumption Co Fortification In Iron Nutrition
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Author : Ariel Bianca Beverly
language : en
Publisher:
Release Date : 2012
Roles Of Tea Consumption Co Fortification In Iron Nutrition written by Ariel Bianca Beverly and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with categories.
Objective I: Develop extruded rice capable of delivering iron, zinc, vitamin A and ascorbic acid, without developing unwanted sensory changes. Investigate if vitamin A increases iron dialyzability. Results: Multinutrient fortification with ferrous sulfate or micronized ferric pyrophosphate (mFPP) resulted in a totally unacceptable product with noticeable darkening of the extruded kernels. Fortification with mFPP alone, produced kernels similar to those produced with electrolytic iron (EF) which had very little darkening regardless of whether additional minerals were added. In vitro digestion of the mFPP and EF samples revealed an increase in iron dialyzability with the addition of ascorbic acid or ascorbic acid and vitamin A together. The addition of Vitamin A did not increase iron dialyzability from corn porridges. Objective II: Examine the effect of green or black tea on iron absorption in animal models. Methods: Rats: Thirty-six weanling rats were allocated into 3 groups. Control group was fed a semi-purified diet (20mg Fe/kg diet), Oral group was fed green tea extract mixed into the diet (28.6g tea/kg diet), and Gavage group was fed control diet with a twice daily gavage of tea solution (0.25g tea/ml). Saliva was collected on day 8 or day 31. Iron absorption was assessed using a 58Fe3+ tracer administered on day 1 or day 24. Pigs: Weanling piglets were allocated into 3 groups. Control group was fed an iron-deficient corn-soybean diet (46mg Fe/kg diet). The tea groups were fed the control diet with black or green tea extract mixed into the diet (10g tea/kg diet). Saliva was collected weekly. Iron absorption was assessed by hemoglobin repletion efficiency (HRE). Parotid glands were analyzed for proline-rich proteins (PRP) mRNA concentration. Results: Rats: There was no significant difference in iron absorption between the three groups on either day 1 or 24. Salivary PRPs increased to a greater extent in the oral group than in the gavage group, compared to the control. Pigs: There was no significant difference in iron absorption between the three groups. PRP mRNA concentration was not different among the three groups. Conclusions: Tea does not decrease iron absorption in rats or piglets, but does affect the saliva proteome. Our results indicate that either tea does not significantly inhibit iron absorption or that animals are able to quickly adapt to any inhibitory effects of tea.
Effect Of Tea With Milk On Iron Absorption
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Author : Shashank Gaur
language : en
Publisher:
Release Date : 2011
Effect Of Tea With Milk On Iron Absorption written by Shashank Gaur and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
Chemical Availability Of Iron Calcium Magnesium And Zinc From Black Oolong Green And Instant Black Tea And From Instant Coffees
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Author : Lauren Stacey Jackson
language : en
Publisher:
Release Date : 1987
Chemical Availability Of Iron Calcium Magnesium And Zinc From Black Oolong Green And Instant Black Tea And From Instant Coffees written by Lauren Stacey Jackson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with categories.
Dietary Reference Intakes For Vitamin A Vitamin K Arsenic Boron Chromium Copper Iodine Iron Manganese Molybdenum Nickel Silicon Vanadium And Zinc
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2002-07-19
Dietary Reference Intakes For Vitamin A Vitamin K Arsenic Boron Chromium Copper Iodine Iron Manganese Molybdenum Nickel Silicon Vanadium And Zinc written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-07-19 with Medical categories.
This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.
Prevention Of Iron Polyphenol Complex Formation In Iron Fortified Tea
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Author : Elisa June Teresa McGee
language : en
Publisher:
Release Date : 2017
Prevention Of Iron Polyphenol Complex Formation In Iron Fortified Tea written by Elisa June Teresa McGee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
The fortification of black tea with iron has the potential to reduce the prevalence of iron deficiency in the developing world. Tea is an ideal vehicle for food fortification because it is centrally processed, is the most consumed beverage globally, aside from water, and is consumed in regular quantities by those of all socioeconomic strata in many regions. Unfortunately polyphenolic compounds present in tea, which are responsible for colour and flavour, form complexes with iron which reduce the bioavailability of both compounds and cause strong unattractive colour development. The objective of this study was to develop a technique for the fortification of tea with iron such that these complexes do not form. A spectrophotometric method was developed and validated for the quantification of iron-polyphenol complex formation. Iron-polyphenol complex formation was further investigated with a variety of iron sources, temperatures, and polyphenol concentrations using a gallic acid model system and tea extract. Analysis and modeling of iron-polyphenol complex formation prompted the investigation of predicted inhibitors, specifically reducing and chelating agents. Reducing agents were able to hinder iron complex formation at pH 5 (the pH of brewed tea) but not at pH 7 (an approximation of the small intestineâ s pH). Chelating agents were successful at preventing iron-polyphenol complex formation at both pH 5 and pH 7. Due to its superior performance, disodium ethylenediaminetetraacetate (EDTA) was optimized for use in black tea. In summary, a technique has been developed for producing iron fortified tea based on a comprehensive framework for understanding the formation and inhibition of iron-polyphenol complexes in the presence of black tea polyphenols. This tea maintains its visual acceptability while providing iron in a bioavailable form. A process for effective iron fortification based on our laboratory technique is ready for in-vivo evaluation of its effectiveness and pilot scale testing.
Iron And Health
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Author : Scientific Advisory Committee on Nutrition
language : en
Publisher: Stationery Office/Tso
Release Date : 2010
Iron And Health written by Scientific Advisory Committee on Nutrition and has been published by Stationery Office/Tso this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Health & Fitness categories.
The report provides a comprehensive review of the role of iron in human nutrition and also assesses the adequacy of iron intakes and status of the general and low income populations in the UK. For the general population, SACN is recommending a public health approach to achieving adequate iron status based on a healthy balanced diet that includes a variety of foods containing iron. This is a change to current dietary advice that iron-rich foods should be consumed at the same time as foods/drinks which enhance iron absorption (e.g., fruit, meat) but should not be consumed with those that inhibit iron absorption (e.g., tea, coffee, milk). Groups identified as being at risk of iron deficiency anaemia include toddlers, girls and women of reproductive age, and some adult groups aged over 65 years. Health professionals need to be aware of increased risk of iron deficiency anaemia in these groups and those with evidence suggestive of iron deficiency anaemia should receive appropriate clinical assessment and advice. Red and processed meat is probably associated with an increased risk of colorectal cancer and SACN is advising high consumers of red and processed meat to consider reducing their intakes. Reducing such intake to the population average for adult consumers (estimated to be about 70 g/day cooked weight in 2000/01) would have little effect on the proportion of the population with iron intakes below the lower limit of recommended intake for iron.
Inhibitory Effects Of Tea And Coffee On In Vitro Availability Of Zinc And Iron In Wheat Products
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Author : Chia-Fen Chung
language : en
Publisher:
Release Date : 2000
Inhibitory Effects Of Tea And Coffee On In Vitro Availability Of Zinc And Iron In Wheat Products written by Chia-Fen Chung and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Caffeine categories.