tannins and Deficiency-Diseases

Inherent phytic acid and tannins interfere with bioavailability of iron and zinc from plant-based foods. Food acidulants, β-carotene-rich vegetables and Allium spices are understood to promote mineral bioaccessibility (an estimate of bioavailability using in vitro method) from food grains. In this study, we have verified whether these promoters would counter negative effects of phytate and tannin on bioaccessibility of iron and zinc from grains. Combinations of promoters - amchur, carrot and onion with phytic acid and tannin exogenously added individually were examined for their influence on iron and zinc bioaccessibility from the food grain. Effect of these promoters was generally dominant in the presence of phytic acid or tannic acid. The negative effect of the inhibitor was not only annulled, but also the positive influence of the promoter was fully retained. This information helps to evolve diet-based strategy to maximize mineral bioavailability and prevent deficiency situations prevalent in population dependent on plant foods.

Topics: beta Carotene; Biological Availability; Daucus carota; Deficiency Diseases; Diet; Edible Grain; Food Additives; Iron; Mangifera; Onions; Phytic Acid; Plant Extracts; Spices; Tannins; Trace Elements; Zinc

Nutritional factors are suspected to cause oesophageal cancer as well as other cancers of the digestive tract. Sideropenia, lack of molybdenum, tannins have been reported to be associated with the disease. Polycyclic hydrocarbons and nitrosamines have been found in alcoholic beverages from high incidence regions; the significance of the small amounts detected remains to be assessed. A recent survey in Iran points out the role of poor and monotonous diet. In Brittany, no major deficiencies were found, neither in quantity or quality, in the diet of 200 male cases of oesophageal cancer when compared with a population control group. Differences in consumption were detected for a few items; the most obvious discrepancies concerned the various alcoholic beverages for which the proportion of heavy consumers was systematically greater among cases. Alcohol and tobacco are both independently associated with the disease; there is a dose-response relationship for both and their effects are multiplicative. The mechanism of the action of alcohol in oesophageal cancer is briefly discussed.

Topics: Alcoholic Beverages; Deficiency Diseases; Diet; Esophageal Neoplasms; France; Humans; Iran; Iron Deficiencies; Nicotiana; Nitrosamines; Nutrition Surveys; Plants, Toxic; Polycyclic Compounds; Tannins