Oxidation of polyphenols and the effect on in vitro iron accessibility in a model food system
Artikel i vetenskaplig tidskrift, 2002

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.

oxidation

iron availability

polyphenols

cereals

In vitro iron accessibility

tyrosinase

Författare

Erika Matuschek

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Ulf Svanberg

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Journal of Food Science

Vol. 67 420-424

Ämneskategorier

Kemi