Research News

January 2000 Issue

Herbal Teas May Block Iron Absorption

It is well known that drinking black tea—and to a lesser extent coffee, red wine and cocoa—reduces iron absorption from foods. Compounds called polyphenols in these beverages are to blame, because they bind with iron in the intestines before it can be absorbed into the bloodstream. Research now suggests that herbal teas have the same effect.Investigators in Switzerland and the U.S. collaborated to test the effects of 10 different beverages on iron absorption

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