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Why is it important?
Overall evidence in long-term studies does not support negative impact of condensed tannin consumption on iron absorption and outcomes.
Perspectives
This is the first article published in Current Developments in Nutrition, the American Society for Nutrition's open access journal.
Dr. Brian Lindshield
Kansas State University
Read the Original
This page is a summary of: The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review, Current Developments in Nutrition, January 2017, American Society for Nutrition,
DOI: 10.3945/cdn.116.000042.
You can read the full text:
Resources
Long-Term Dose-Response Condensed Tannin Supplementation Does Not Affect Iron Status or Bioavailability
Kudos page for a study conducted focusing on tannins.
Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review
Systematic literature review on tannins and salivary proline-rich proteins.
Salivary cystatin SN binds to phytic acid in vitro and is a predictor of non-heme iron bioavailability with phytic acid supplementation in a proof of concept pilot study
A study that supplemented with phytic acid.
Contributors
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