Tamilmani Poonkodi, Pandey Mohan Chandra
Freeze Drying and Animal Product Technology Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore 570011, Karnataka, India.
Food Chem. 2016 Apr 15;197 Pt B:1275-9. doi: 10.1016/j.foodchem.2015.11.045. Epub 2015 Nov 11.
Dietary polyphenols are markedly studied for their antioxidant activity. They also have a negative impact on nutrition whereby they interfere with iron absorption. Common dietary polyphenols include: catechins, flavonols, flavanols, flavones, anthocyanins, proanthocyanidins and phenolic acids. Ascorbic acid (AA) and Ethylenediaminetetraacetic acid (EDTA) are commonly used to counter act this reaction and increase iron bioavailability. This study was aimed at determining the effect of AA and EDTA on the catechol or galloyl iron binding ability of pure phenolics, coffee and tea. Phenolic concentrations of 40, 80, 610, 240, 320, 400, 520 and 900 μg/ml were tested against six levels of AA and EDTA. These effects were studied in detail using Multivariate Analysis of Variance (MANOVA) with the hypothesis that there would be one or more mean differences between the ratio of enhancer and the different concentrations of samples tested. AA was found to be more efficient than EDTA in a way that lesser quantity is required for completely overcoming negative iron binding effects of polyphenols and similar samples.
膳食多酚因其抗氧化活性而受到广泛研究。它们对营养也有负面影响，会干扰铁的吸收。常见的膳食多酚包括：儿茶素、黄酮醇、黄烷醇、黄酮、花青素、原花青素和酚酸。抗坏血酸（AA）和乙二胺四乙酸（EDTA）通常用于对抗这种反应并提高铁的生物利用度。本研究旨在确定AA和EDTA对纯酚类、咖啡和茶的儿茶酚或没食子酰铁结合能力的影响。针对六种水平的AA和EDTA，测试了40、80、610、240、320、400、520和900μg/ml的酚类浓度。使用多变量方差分析（MANOVA）详细研究了这些影响，假设增强剂与不同浓度测试样品的比例之间存在一个或多个均值差异。结果发现，AA比EDTA更有效，因为完全克服多酚和类似样品的负铁结合效应所需的量更少。
