茶抑制铁吸收的机理。

P B Disler, S R Lynch, J D Torrance, M H Sayers, T H Bothwell, R W Charlton
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引用次数: 0

摘要

先前的人体研究表明,在用餐时喝茶会显著抑制食物铁和药用铁的吸收。这项研究从对大鼠的实验中提供了证据,证明茶中的单宁酸可能与肠道内的铁形成不可吸收的复合物,从而起到了抑制作用。单宁:铁的摩尔比取决于pH值,在pH值为1:1,在pH值为2,0时为2:1,在pH值为5,5时为3:1,在pH值为8,0时为3:1。由于单宁存在于许多植物性食物中,这种复合物的形成可能是许多食物铁难以吸收的一个因素。
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The mechanism of the inhibition of iron absorption by tea.

Previous human studies have shown that drinking tea during meals significantly inhibits the absorption of both food iron and medicinal iron. This study provides evidence from experiments with rats that the tannins in the tea are responsible for the inhibition, probably by forming non-absorbable complexes with the iron within the intestinal lumen. The molar ratio of tannin: iron is dependent on the pH, being 1:1 at pH 2,0 2:1 at pH 5,5 and 3:1 at pH 8,0. Since tannins are present in many vegetable foods the formation of such complexes may be a factor in the poor availability for absorption of much food iron.

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