This study was supported by grants from the Swedish Agency for Research Cooperation with Developing Countries (SAREC).
Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 420–424, January 2002
How to Cite
Matuschek, E. and Svanberg, U. (2002), Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System. Journal of Food Science, 67: 420–424. doi: 10.1111/j.1365-2621.2002.tb11421.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001509 Submitted 10/12/00, Accepted 3/10/01, Received 8/15/01
- In vitro iron accessibility;
- iron availability;
ABSTRACT: Tannic acid and green tea extract were added to a model food system of wheat bread, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on In vitro iron accessibility was studied. Tannic acid and green tea extract had a marked inhibitory effect on the In vitro accessibility of iron when added to the model food system. Incubation of the polyphenols with tyrosinase before addition to the model food system significantly increased the accessibility of iron. The results from the study therefore suggest that oxidation of polyphenols may be a promising way to increase the bioavailability of iron in polyphenol containing foods.