Green tea or rosemary extract added to foods reduces nonheme-iron absorption123
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KEY WORDS
Iron absorption
antioxidants
phenolic compounds
green tea
rosemary
radioisotopes
chelation
food preservatives
rosmarinic acid
carnosol
carnosic acid
epicatechin gallate
epigallocatechin gallate
epigallocatechin
gallic acid
epicatechin
catechin
women
Cited by (0)
- 1
From the Research Department of Human Nutrition, LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark; the Human Nutrition Unit, Department of Biochemistry, University of Sydney, Sydney, Australia; the Department of Biochemistry and Nutrition, Technical University of Denmark, Lyngby, Denmark; and the Department of Clinical Physiology and Nuclear Medicine, The National University Hospital, Copenhagen.
- 2
Supported by the Danish Ministry of Education under the Food Technology Research Program (FOETEK).
- 3
Address reprint requests to S Samman, Human Nutrition Unit, Department of Biochemistry, University of Sydney, NSW 2006 Australia. E-mail: [email protected].
Copyright © 2001 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.