Inhibitory effects of spices and herbs on iron availability.

Abstract

Spices and herbs are extensively used in indigenous diets in tropical regions where prevalence of iron deficiency is still high. They are 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. The effects of six spices and herbs (chili pepper… (More)
DOI: 10.1080/09637480802084844

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Cite this paper

@article{Tuntipopipat2009InhibitoryEO, title={Inhibitory effects of spices and herbs on iron availability.}, author={Siriporn Tuntipopipat and Christophe Zeder and Pudsadee Siriprapa and Somsri Charoenkiatkul}, journal={International journal of food sciences and nutrition}, year={2009}, volume={60 Suppl 1}, pages={43-55} }