Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Resultados
It seems that the content and type of polyphenols present in foods will
determine this inhibitory effect. Hurrel et al. (1999) reported in humans this
effect in non-haem iron absortion by some polyphenolic-containing beverages
(black tea, cocoa, coffee and herb teas), finding the highest reduction in black
tea. Dietary poliphenols can be divided into three main groups: the phenolic
acids (present frequently in coffee), flavonoids (present in herb teas, green tea
leaves and cocoa bean) and complex polymerization products formed from
flavonoids alone or from combination of flavonoids and phenolic acids (present
in black tea). According to Hurrell et al. (1999), black tea polyphenols are more
inhibitory than herb teas, coffee, and cocoa polyphenols, probably due to its
polymeric structure, with a high content of galloyl esters.
Conclusions
Due to high prevalence of anaemia in developing and industrialized
countries, it is necessary to maintain a suitable iron intake through diet in order
to achieve an appropriate status of this element in body. Regarding to the two
forms of iron present in foods, heme iron has greater bioavailability and it does
not depend on so many dietary factors as non heme iron. The best way to
provide heme iron is by means of meat; meat not only has a high content of this
form of iron but it also increases heme and non heme iron absorption through
solubilization of this element.
Nevertheless iron present in vegetal food and that employed as fortificant
have the non heme form, with a smaller bioavailability and a greater
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