effect of drinking tea on iron absorption
215761255
A preliminary Study of the Effect of Drinking Black Tea on the Absorption of Iron in the Blood Luma Salman Abd, Mohammed Alwan Farhan and Nidhal Meteab Khamees
The objective of this work is primary focus on iron polyphenol complex were synthesized using the extracts obtained from black tea leaves interaction in aqueous solution at different concentrations of iron solutions and the resulting chelators iron polyphenol complexes was characterized, using infra red spectroscopy (IR) and ultraviolet visible spectroscopy (UV) Determination of the iron concentration in blood serum was carried out on nine youth health volunteer's female student from Iraqi population (Diyala University College of science) who are drinking tea particularly tannin rich dally with the meals, and then re measuring their iron levels after stop to take it for five days, sensitive atomic absorption spectroscopy has been used for iron determination in serum samples. The results show that the reaction between iron ions and polyphenol can form complex. Based on data from atomic absorption during tea consumption and after stop drinking found that no significant inhibition in the iron level in younger students was noted, however, the iron values that measured in the serum samples by atomic absorption method are agreement with the natural value of iron level in the body. Keywords Iron chloride, Serum, Black tea, Atomic Absorption Spectroscopy, UV spectroscopy, IR spectroscopy A preliminary Study of the Effect of Drinking Black Tea on the Absorption of Iron in the Blood Luma Salman Abd, Mohammed Alwan Farhan and Nidhal Meteab Khamees 18 Vol: 14 No:2, April 2018 DOI http:/dx.doi.org/10.24237/djps.1402.342C P ISSN: 2222 8373 E ISSN: 2518 9255 mdl yf dydHl SStm ~l` dwsl yshl brsh ryth'tl @ylw' @srd db` nmls ~ml 1 nHrf nwl` dmHm 2 symkh b`tm lDn w ymykl msq mwl`l @ylk ~lyd `mj
Luma Salman Abd Mohammed Alwan Farhan Nidhal Meteab Khamees
103218896
A preliminary Study of the Effect of Drinking Black Tea on the Absorption of Iron in the Blood
Luma Salman Abd Mohammed Alwan Farhan Nidhal Meteab Khamees
39199227
The effect of tea on iron absorption.
The effect of tea on iron absorption was studied in human volunteers. Absorption from solutions of FeCl3 and FeSO4, bread, a meal of rice with potato and onion soup, and uncooked haemoglobin was inhibited whether ascorbic acid was present or not. No inhibition was noted if the haemoglobin was cooked. The effect on the absorption of non haem iron was ascribed to the formation of insoluble iron tannate complexes. Drinking tannin containing beverages such as tea with meals may contribute to the pathogenesis of iron deficiency if the diet consists largely of vegetable foodstuffs.
Gut
Peter B Disler Sean R Lynch Ronald Wexford Charlton J D Torrance Thomas H Bothwell Richard B Walker F G H Mayet
73338888
Clinical trial on the effect of regular tea drinking on iron accumulation in genetic haemochromatosis
Background Black tea is known to be a potent inhibitor of intestinal absorption of non haem iron at least in healthy subjects. Aims To investigate this effect in patients with genetic haemochromatosis, and, more importantly, the effect of regular tea drinking on the accumulation of storage iron in these patients over one year. Patients Investigations were carried out on 18 patients with clinically proven genetic haemochromatosis. For the study of storage iron accumulation, they were separated into a group instructed to drink a particularly tannin rich tea regularly with meals and a control group. Methods Intestinal iron absorption from a test meal was measured using whole body counting. Body iron stores were evaluated quantitatively by exhaustive phlebotomy, using haemoglobin, saturation of serum iron binding capacity, and serum ferritin for the assessment of body iron status. Results A significant reduction in iron absorption was observed when the test meal was accompanied by drinks of tea instead of water. In the tea drinking group, the increase in storage iron was reduced by about one third compared with that of the control group. Conclusions Regular tea drinking with meals reduces the frequency of phlebotomies required in the management of patients with haemochromatosis.
Joachim Peter Kaltwasser Eckhard Werner K P Schalk Ch Hansen Rene Gottschalk Christian Seidl
1686274
Clinical trial on the effect of regular tea drinking on iron accumulation in genetic haemochromatosis
Background: Black tea is known to be a potent inhibitor of intestinal absorption of non haem iron at least in healthy subjects. Aims: To investigate this effect in patients with genetic haernochromatosis, and, more importantly, the effect of regular tea drinking on the accumulation of storage iron in these patients over one year. Patients: Investigations were carried out on 18 patients with clinically proven genetic haemochromatosis. For the study of storage iron accumulation, they were separated into a group instructed to drink a particularly tannin rich tea regularly with meals and a control group. Methods: Intestinal iron absorption from a test meal was measured using whole body counting. Body iron stores were evaluated quantitatively by exhaustive phlebotomy, using haemoglobin, saturation of serum iron binding capacity, and serum ferritin for the assessment of body iron status. Results: A significant reduction in iron absorption was observed when the test meal was accompanied by drinks of tea instead of water. In the tea drinking group, the increase in storage iron was reduced by about one third compared with that of the control group. Conclusions: Regular tea drinking with meals reduces the frequency of phlebotomies required in the management of patients with haemochromatosis.
Gut
Joachim Peter Kaltwasser Eckhard Werner Robert Schalk Ch Hansen Rene Gottschalk Christian Seidl
15413321
Iron deficiency anemia due to excessive green tea drinking
Tea interferes with iron absorption and can lead to iron deficiency anemia when consumed in large quantities. The rechallenge effect of green tea on anemia in a middle aged man emphasizes the potential causal role of this beverage. Lifestyle and dietary habits are important diagnostic considerations in diseases of this type.
Clinical case reports
Frank S Fan
19679273
White tea consumption slightly reduces iron absorption but not growth, food efficiency, protein utilization, or calcium, phosphorus, magnesium, and zinc absorption in rats
We investigated the antinutritional effect of white tea extract (0, 15, and 45 mg of the tea solid extract per kilogram body weight) incorporated in the drinking water of rats for 3 and 30 days. Gender based differences were found for all these variables, except apparent protein digestibility and the apparent absorption of calcium, phosphorus, and iron. White tea extract consumption did not significantly change body weight gain, food intake, food efficiency, protein efficiency ratio, apparent protein digestibility, nitrogen balance, or the apparent absorption of calcium, phosphorus, magnesium, and zinc. Nevertheless, the apparent absorption of iron was slightly (15 18% but significantly (P 0.05) lower in rats that consumed white tea at the highest dose compared with the control groups at both 3 and 30 days. Our results suggest that the usual consumption of white tea is safe, although its effect on long term iron absorption at high doses warrants more detailed investigation.
Journal of Physiology and Biochemistry
Francisca Perez-Llamas Daniel Gonzalez Lorena Cabrera Cristobal Espinosa Jose Antonio Lopez Elvira Larque Maria Pilar Almajano Salvador Ventura Zamora
19730457
Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats
Aim: The effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) teas, which contain different phenol compounds, on iron metabolism was studied. These teas grow in different areas of the city of Isparta, Turkey. These herbals were given to the rats in tea. Methods: Forty eight male Wistar albino rats weighing 200 250 g were used for this study. The rats were divided into four groups of 12 animals: Group I received no herbal tea (control group) Group II received 20 g/L M. piperita tea; Group III received 20 g/L M. spicata tea; Group IV received 40 g/L M. spicata tea. Herbal teas were prepared daily and provided at all times to the rats over 30 days as drinking water. Results: M. piperita tea caused a decrease in serum iron and ferritin levels P <0.05) and caused an increase in unsaturated iron binding capacity (UIBC) P <0.01) M. spicata tea caused no significant change in serum iron, ferritin levels and UIBC P <0.05) Conclusion: Both herbal teas inhibited Fe absorption. Inhibition caused by M. spicata tea was dose dependent. Therefore, when drinking these teas, their effect should be considered, especially for children and anemic patients.
Toxicology and industrial health
Mehmet Akdogan Fatih Gultekin Mustafa Yontem
98696685
The Use of Polyphenolic Compounds from Black Tea for the Solid Phase Extraction and Determination of Trace Iron in Drinking Water
A simple and selective solid phase extraction procedure for the trace analysis of iron(III) in water samples has been developed. Sodium dodecyl sulfate coated alumina, modified with polyphenolic compounds (extracted from black tea) was used for the extraction and preconcentration of iron(III) from water samples before determination by flame atomic absorption spectrometry. Due to the complexation reaction between iron(III) and polyphenol compounds, iron(III) was quantitatively extracted on the proposed sorbent and then eluted by 2.0 mL of HCl (1.0 mol/L) The effects of extraction parameters, such as pH and volume of sample solution, amount of polyphenolic compounds, type of eluting agent and the effect of interfering ions on the extraction of iron(III) were investigated. It was found that the proposed method had a good linear range (15.0 100.0 mg/L) and a low detection limit (10.0 mg/L) The procedure was successfully applied for iron determination in drinking water samples.
Khalil Farhadi Ramin Haji Maleki Yousef Nikkhahi
101685432
Green synthesis of magnetic iron nanoparticles coated by olive oil and verifying its efficiency in extraction of nickel from environmental samples via UV vis spectrophotometry
Abstract In this research, we report the synthesis and functionalization of magnetic iron nanoparticles using green chemistry (olive oil) for application of dispersive solid liquid phase microextraction (DSLME) as a novel method for preconcentration and determination of nickel ions in soil, potato, red tea, white tea, mushroom, lettuce, cabbage, apple, urban water, purified drinking water through household water treatment device. Nickel is a dangerous toxic metal that can cause serious damage to the environment and then its removal is necessary. Recently, iron oxide nano materials have gained much attention due to their properties, such as extremely small, non toxic, excellent magnetic properties, high surface area, great biocompatibility and high level of reactivity with metal which makes them worthwhile in the removal of these metals. For optimizing the important parameters affecting the extraction procedure, analyte concentration, pH, type of disperser solvent, absorption time, ionic strength effect, type of desorption solvent and desorption time investigated. SEM and FT IR spectrum used for characterization of the synthesized magnetic nanoparticles. The measurements were done under the optimized conditions. Matrices effect and accuracy were examined by the determination of the relative recovery (RR% of the real samples. Linear range, detection limit and relative standard deviation (RSD) are 1 5000 ng/ml, 0.821 ng/ml and 0.196% respectively.
Zarrin Es'haghi Fatemeh Vafaeinezhad Sara Hooshmand