Indian tea preparation involves addition of milk to brewed black tea. It is a well-known fact that individually both tea polyphenols and milk proteins inhibit iron absorption by forming complexes with dietary iron, rendering it insoluble in the gut. However, when present in combination these dietary components could have an ambiguous effect of either increasing the available iron by binding each other or decreasing iron availability by showing additive inhibitory effect. Our objective was to investigate effect of milk addition to tea on iron bioavailability using in vitro digestion method.
Desarrollo y caracterización de un producto libre de gluten a base de harinas de maíz, arroz y quinua
Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn