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.
Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage
Potenciación de la capacidad antioxidante mediante interacción sinergista entre bioactivos de frutas nativas colombianas
Photosynthetic and antioxidant performance are differentially affected by short-term nitrogen supply in highbush blueberry cultivars
Nutritional components and antioxidants of two species of guaje (Leucaena spp.): an underutilized traditional resource
Componentes nutricionales y antioxidantes de dos especies de guaje (Leucaena spp.): un recurso ancestral subutilizado
Cactus pear (Opuntia spp.) makes a valuable contribution to the food security and nutrition of people throughout the world wherever water is scarce. The plant is highly versatile and, in addition to feeding people, it is widely used for livestock feed, burned as fuel and used to protect the environment in which it is grown. Opuntia spp. provides the basis for viable rural communities.
Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia