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Natural polyphenols-iron interaction: its biological importance
1Biophysics Laboratory, Medicine Faculty, University of Nancy, Vandoeuvre les Nancy, France.
Biological Trace Element Research
|October 26, 2000
Abstract:
The iron-binding capacity of different fractions of natural polyphenols extracts was determined by chromatographic and electrophoretic methods. Their effects on iron-induced calcium homeostasis changes in liver tissue suspension showed that mate tea and green tea extracts provoke a very significant inhibition of the iron effects, whereas it is much less significant with red wine extract. The biological importance of this phenomenon is discussed.