The DOI matches its Crossref record; 61 of the 61 references it cites were found in a registry or an index; 6 of the 21 sources its claims cite were checked for support.
Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages
Open accessAbstract
The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile ( Matricaria recutita L.)), vervain ( Verbena officinalis L.), lime flower ( Tilia cordata Mill.), pennyroyal ( Mentha pulegium L.) and peppermint ( Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20–50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50–70 %, whereas beverages containing 100–400 mg total polyphenols/serving reduced Fe absorption by 60–90 %. Inhibition by black tea was 79–94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and cocoa can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.
Overview
AI snapshot
Written from the paper’s full text.
TL;DR
In adult volunteers, polyphenol-containing beverages—black tea, herb teas, coffee and cocoa—strongly inhibited non-haem iron absorption from a bread meal in a dose-dependent manner. Black tea was generally most inhibitory, and adding milk had little or no effect.
Key findings
- All test beverages inhibited Fe absorption dose-dependently: beverages with 20–50 mg total polyphenols/serving reduced absorption by 50–70%, while those with 100–400 mg/serving reduced absorption by 60–90%.
- Compared with water control meals, absorption ratios were black tea 0.06–0.21, peppermint 0.16, pennyroyal 0.27, cocoa 0.29, vervain 0.41, lime flower 0.48 and camomile 0.53; corresponding inhibition was black tea 79–94%, peppermint 84%, pennyroyal 73%, cocoa 71%, vervain 59%, lime flower 52% and camomile 47%.
- At identical total polyphenol concentrations, black tea was more inhibitory than cocoa and the herb teas camomile, vervain, lime flower and pennyroyal, but equal to peppermint tea. Even 5% black tea, containing only 20 mg polyphenol/serving, reduced Fe absorption by almost 70% (absorption ratio 0.34).
- Adding milk had little or no influence: milk slightly increased Fe absorption from tea (0.71% to 0.96%; ratio 1.36, P<0.05) but had no effect on coffee (ratio 1.04, P>0.05). Coffee was less inhibitory than tea (2.81% vs 0.71% in study 6).
Methods
- Eight separate Fe absorption studies were performed in 77 volunteers (23 males, 54 females, aged 19–40 years), with 8–10 subjects per study; all were healthy and non-anaemic, serum ferritin ranged from 9 to 193 g/l, and five female subjects were Fe-deficient (serum ferritin ≤12 g/l).
- Fe absorption was measured by the extrinsic tag radio-Fe technique using 55Fe and 59Fe, with test meals of Fe-fortified bread rolls plus beverages or water, and absorption estimated from erythrocyte incorporation at 2 weeks; four measurements were made per subject.
- Total polyphenols in tea, herb teas and cocoa were measured by the Folin-Ciocalteau method with catechin as standard; coffee was analysed for chlorogenic acid by the AOAC method; Fe was determined by atomic absorption spectroscopy. Statistical analysis used log-transformed absorption values and paired tests.
Limitations
- The authors state that their studies used a simple bread meal and may not extrapolate directly to more complex meals containing a wider range of Fe absorption inhibitors and enhancers; they also note that different herb tea concentrations contained different polyphenol types, which may explain the less clear polyphenol–absorption relationship for herb teas.
- The authors state that the important public-health question is whether regular consumption affects Fe status, but their single-meal studies cannot resolve this, and population evidence is mixed.
- Evident from the text: the findings are short-term absorption measurements rather than clinical iron-status outcomes, each study had only 8–10 subjects, and the wide serum ferritin range with five Fe-deficient women may influence absorption responses.
Model-written summary. Check it against the paper before relying on it.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
31 Own result · 7 No full text of the sources · 5 Own interpretation · 2 Supported · 2 Supported so far · 2 Partly supported · 2 Not checked yet · 2 Own method · 1 Sources not found · 1 No basis given · accuracy not yet measured
Every source the paper cites for this claim was checked and supports it.
In the paper
“Fe absorption from other vegetables rich in polyphenols, such as spinach and aubergine, has also been observed to be low and a significant negative correlation has been reported between the total polyphenol content of vegetable foods and absorption of their Fe content in man (Gillooly et al. 1983).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption: Polyphenols: Coffee: Tea
What the sources say
- Supportedcites Gillooly et al. 1983 source
The Discussion reports a strong inverse correlation between total polyphenol content and Fe absorption across the vegetables tested (r = −0.859, P < 0.001). It also identifies aubergine and spinach as vegetables with poor Fe absorption. This supports the attributed claim, with the correlation bounded to the vegetables studied. (LLM, conf=0.95)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Supported
The sources with a verdict support this claim; the rest weren’t checked yet, have no full text we could read, or their verdicts aren’t rated yet.
In the paper
“A major cause of Fe deficiency is the impaired absorption of non-haem Fe (Charlton & Bothwell, 1983) due to the presence of potent inhibitors of absorption such as phytic acid or polyphenol compounds in many plant foods (Fairweather-Tait & Hurrell, 1996).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption: Polyphenols: Coffee: Tea
What the sources say
- Not checked — no full text of the sourcecites Charlton & Bothwell, 1983 source
- Supportedcites Fairweather-Tait & Hurrell, 1996 source
The Phytic acid section identifies phytic acid in cereal grains and legumes as a major determinant of their low Fe bioavailability. The Polyphenols section identifies inhibitory phenolic compounds in plant foods, and the Conclusions state that both inhibit non-haem Fe absorption. The sentence cites Charlton & Bothwell, not this source, for the broader claim about a major cause of Fe deficiency. (LLM, conf=0.94)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“The added radio-Fe uniformly labels all the non-haem food Fe in the meal.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Absorption measurements
What the sources say
- Partly supportedcites Cook et al. 1972 sourceExperimental — accuracy not yet measured
The Introduction and Discussion (pages unavailable in our copy) say the extrinsic radioiron tag can assess absorption from a common pool of nonheme iron in a meal. They do not show that added radioiron uniformly labels all nonheme food iron; the Discussion reports that absorption of the extrinsic tag was about 10% greater than absorption of the intrinsic tag. (LLM, conf=0.87)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Partly supported
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“In studies 1-3 (Table 2) which compared peppermint teas, cocoa and black tea, the black tea had the greatest inhibitory effect on Fe absorption.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90 %.”
- Also stated in: § Influence of polyphenols on iron absorption · hedged
“Despite these differences, our results would indicate that any beverage providing 20-50 mg total polyphenols would reduce Fe absorption from a bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols would reduce Fe absorption by 60-90 %.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Abstract
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Also stated in: § Influence of polyphenols on iron absorption · hedged
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Percentage Fe absorption from black tea with bread (0⋅83 %) (study 7, Table 2) was slightly but not significantly (P Ͼ 0⋅05) lower than from black tea alone (1⋅00 %).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption from beverages alone
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Abstract
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, even a 5 % concentration of the original black tea, containing only 20 mg polyphenol/ serving, still reduced Fe absorption by almost 70 % (absorption ratio compared with the water meal 0⋅34), demonstrating the potent inhibitory effect of black tea polyphenols on Fe absorption.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“At low polyphenol concentrations (about 50 mg/serving) black tea was more inhibitory to Fe absorption than the herb teas, camomile and lime flower, however, at higher polyphenol concentrations (about 200 mg/serving), black tea and peppermint tea were equally inhibitory.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“At low polyphenol concentrations (about 50 mg/serving) black tea was more inhibitory to Fe absorption than the herb teas, camomile and lime flower, however, at higher polyphenol concentrations (about 200 mg/serving), black tea and peppermint tea were equally inhibitory.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- It may state two separate claims as one. 9
- Probably not a substantial claim. 5
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“The consumption of black tea and coffee has been shown to strongly inhibit Fe absorption from composite meals (Disler et al. 1975;Hallberg & Rossander, 1982;Morck et al. 1983), with coffee having about half the inhibitory effect of tea.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption: Polyphenols: Coffee: Tea
What the sources say
- Partly supportedcites Disler et al. 1975 sourceExperimental — accuracy not yet measured
The Abstract and the section on non-haem food iron report that tea inhibited iron absorption from bread and a rice meal with potato and onion soup. The Discussion mentions only unpublished preliminary observations that coffee has a similar effect; it does not establish coffee’s effect on composite meals or say it is half as inhibitory as tea. (LLM, conf=0.88)
- Not checked — no full text of the sourcecites Hallberg & Rossander, 1982
- Not checked — no full text of the sourcecites Morck et al. 1983 source
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
Every source the paper cites for this claim was checked and supports it.
In the paper
“Fe absorption was measured using the extrinsic tag radio-Fe technique with 55 Fe and 59 Fe (Cook et al. 1972).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Absorption measurements
What the sources say
- Supportedcites Cook et al. 1972 source
The Methods section describes radioiron-labeled foods and an extrinsic radioiron tag, and the Discussion reports dual-isotope measurements of absorption from the same test meal. The isotope superscripts are garbled in our copy, but the described intrinsic and extrinsic labels support the cited technique using 55Fe and 59Fe. Page numbers are unavailable in our copy. (LLM, conf=0.90)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim.
- Supported
The sources with a verdict support this claim; the rest weren’t checked yet, have no full text we could read, or their verdicts aren’t rated yet.
In the paper
“Other beverages such as red wine (Bezwoda et al. 1985;Cook et al. 1995) and cocoa (Gillooly et al. 1984), as well as various vegetables with a high polyphenol content (Gillooly et al. 1983;Tuntawiroon et al. 1991), have also been reported to inhibit Fe absorption.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption: Polyphenols: Coffee: Tea
What the sources say
- Not checked — no full text of the sourcecites Bezwoda et al. 1985 source
- Not checked — no full text of the sourcecites Cook et al. 1995 source
- Supportedcites Gillooly et al. 1984 source
Gillooly et al. (1984) is cited for cocoa, not for red wine or vegetables. The Abstract reports that adding cocoa to milk significantly reduced iron absorption, and the Discussion describes the same finding. (LLM, conf=0.94)
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Compared with the water control meal, the absorption ratios were: peppermint 0⋅16, pennyroyal 0⋅27, cocoa 0⋅29, vervain 0⋅41, lime flower 0⋅48 and camomile 0⋅53.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“This is much higher than the 20-25 % inhibition reported for red wine in our previous study (Cook et al. 1995) but indicates that a polyphenol-Fe complex was formed in the intestinal lumen and that Fe within the complex was unavailable for absorption.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption from beverages alone
What the sources say
- Not checked — no full text of the sourcecites Cook et al. 1995 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A result the paper reports from its own data — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Polyphenols from the different beverages inhibited Fe absorption in a dose-dependent fashion and relative Fe absorption from different concentrations of polyphenols fitted best onto the curve following a potential law (relative Fe absorption ¼ 2 × (mg polyphenol/serving) -0⋅5 ).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“In the absence of the bread roll, Fe absorption from black tea, peppermint and cocoa was still far lower than from water alone, the absorption ratios being 0⋅03 for black tea, 0⋅16 for peppermint and 0⋅06 for cocoa (study 8).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Results
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“The inhibitory phenolic compounds would appear to include phenolic acids, such as chlorogenic acid from coffee, monomeric flavonoids such as found in herb teas, and the complex polymerization products found in black tea and cocoa.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Influence of polyphenols on iron absorption
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
What the paper did — it cites no source for this, so there is none to check. The quote shows it is in the paper.
In the paper
“Paired tests were used to compare absorption from selected test meals within each study by determining whether the mean log absorption ratios differed significantly from zero.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Statistical methods
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim.
What the paper did — it cites no source for this, so there is none to check. The quote shows it is in the paper.
In the paper
“Fe was determined by atomic absorption spectroscopy after dry ashing.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Test beverages
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“Tea-drinking by infants in Israel (Merhav et al. 1985) and coffee-drinking by pregnant women in Costa Rica (Munoz et al. 1988) have been shown to have a negative effect on Fe status.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Influence of polyphenolic-containing beverages on iron status
What the sources say
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Coffee was analysed for chlorogenic acid by the AOAC method (Association of Official Analytical Chemists, 1990).”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Test beverages
What the sources say
- Not matchedcites Association of Official Analytical Chemists, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Total polyphenols were measured in the tea, herb teas and cocoa beverages using the Folin-Ciocalteau method (Singleton & Rossi, 1965) with catechin as a standard.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Test beverages
What the sources say
- Not checked — no full text of the sourcecites Singleton & Rossi, 1965 source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“This is much higher than the 20-25 % inhibition reported for red wine in our previous study (Cook et al. 1995) but indicates that a polyphenol-Fe complex was formed in the intestinal lumen and that Fe within the complex was unavailable for absorption.”
§ Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages > Iron absorption from beverages alone
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: Polyphenol compounds can complex with Fe in the intestinal lumen, making Fe unavailable for absorption.
The paper relies on this without support.
Polyphenol compounds can complex with Fe in the intestinal lumen, making Fe unavailable for absorption.
“The phenolic compounds are released from the food or beverage during digestion, and can complex with Fe in the intestinal lumen making it unavailable for absorption.”
Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Clark, L. C. (1996) · JAMA · doi:10.1001/jama.1996.03540240035027 · Cited by 3,283
Effects of Selenium Supplementation for Cancer Prevention in Patients With Carcinoma of the Skin
Clark, L. (1996) · JAMA · doi:10.1001/jama.276.24.1957 · Cited by 2,988
The Flavonoids Advances in Research Since 1986
(2017) · Routledge eBooks · doi:10.1201/9780203736692 · Cited by 1,580
Phenolics in Food and Nutraceuticals
Shahidi, F., & Naczk, M. (2003) · CRC Press eBooks · doi:10.1201/9780203508732 · Cited by 1,501
The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition
K�hnau, J. (2015) · World review of nutrition and dietetics · doi:10.1159/000399407 · Cited by 1,492
The Flavonoids: Advances in Research.
Richardson, P. M., Harborne, J. B., & Mabry, T. J. (1984) · Brittonia · doi:10.2307/2806301 · Cited by 1,429
The specificity of proanthocyanidin-protein interactions.
Hagerman, A. E., & Butler, L. G. (1981) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)69462-7 · Cited by 1,005
Handbook of Nutritionally Essential Mineral Elements
(1997) · CRC Press eBooks · doi:10.1201/9781482273106 · Cited by 644
Tannins: their adverse role in ruminant nutrition
Kumar, R., & Singh, M. (1984) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00123a006 · Cited by 541
Research works printed but not linked: 1
- 1989, Recommended Dietary Allowances
Cited by
Sorted by citations
Items 101–200 of 489
Factors Affecting Iron Absorption and Mitigation Mechanisms: A review
Dasa, F., & Abera, T. (2018) · International Journal of Agricultural Science and Food Technology · doi:10.17352/2455-815x.000033 · Cited by 94
Cocoa and Chocolate: Composition, Bioavailability, and Health Implications
Borchers, A. T., Keen, C. L., Hannum, S. M., & Gershwin, M. E. (2000) · Journal of Medicinal Food · doi:10.1089/109662000416285 · Cited by 88
Faber, V. (2001) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480120078285 · Cited by 83
Weinberg, E. D. (2010) · Metallomics · doi:10.1039/c0mt00023j · Cited by 84
Street, R. A., Száková, J., Drábek, O., & Pavlů, L. (2006) · Czech Journal of Food Sciences · doi:10.17221/3301-cjfs · Cited by 82
Aluminium and Iron in Humans: Bioaccumulation, Pathology, and Removal
Peto, M. V. (2010) · Rejuvenation Research · doi:10.1089/rej.2009.0995 · Cited by 84
Sartorelli, D. S., Fagherazzi, G., Balkau, B., Touillaud, M. S., Boutron‐Ruault, M., de Lauzon‐Guillain, B., & Clavel‐Chapelon, F. (2010) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.2009.28741 · Cited by 84
Kazemi, A., Iraji, A., Esmaealzadeh, N., Salehi, M., & Hashempur, M. H. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2296991 · Cited by 79
Fuzi, S. F. A., Koller, D., Bruggraber, S. F. A., Pereira, D. I. A., Dainty, J. R., & Mushtaq, S. (2017) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.117.161364 · Cited by 79
The role of oral iron in the treatment of adults with iron deficiency
Lo, J. O.-T., Benson, A. E., Martens, K. L., Hedges, M. A., McMurry, H. S., DeLoughery, T. G., Aslan, J. E., & Shatzel, J. J. (2022) · European Journal Of Haematology · doi:10.1111/ejh.13892 · Cited by 77
A Complete Diet-Based Algorithm for Predicting Nonheme Iron Absorption in Adults1,2
Armah, S. M., Carriquiry, A., Sullivan, D. K., Cook, J. D., & Reddy, M. B. (2013) · Journal of Nutrition · doi:10.3945/jn.112.169904 · Cited by 77
Self-citationPlant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India
Bhatnagar, R. S., & Padilla‐Zakour, O. I. (2021) · Nutrients · doi:10.3390/nu13103538 · Cited by 85
Tea Catechins with a Galloyl Moiety Reduce Body Weight and Fat
Kajimoto, O., Kajimoto, Y., Yabune, M., Nakamura, T., Kotani, K., Suzuki, Y., Nozawa, A., Nagata, K., Unno, T., Sagesaka, Y. M., et al. (2005) · Eisei kagaku · doi:10.1248/jhs.51.161 · Cited by 73
Effect of spearmint ( Mentha spicata Labiatae) teas on androgen levels in women with hirsutism
Akdoğan, M., Tamer, M. N., Cüre, E., Cüre, M. C., Köroğlu, B. K., & Delibaş, N. (2007) · Phytotherapy Research · doi:10.1002/ptr.2074 · Cited by 71
The Role of Iron and the Factors Affecting Off-Color Development of Polyphenols
Mellican, R. I., Li, J., Mehansho, H., & Nielsen, S. S. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020681c · Cited by 72
Tuntipopipat, S., Judprasong, K., Zeder, C., Wasantwisut, E., Winichagoon, P., Charoenkiatkul, S., Hurrell, R. F., & Walczyk, T. (2006) · Journal of Nutrition · doi:10.1093/jn/136.12.2970 · Cited by 69
Self-citationDavey, M. W., Stals, E., Newilah, G. N., Tomekpé, K., Lusty, C., Markham, R. H., Swennen, R. L., & Keulemans, J. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf063119l · Cited by 69
Iron nutrition in the UK: getting the balance right
Fairweather‐Tait, S. J. (2004) · Proceedings of The Nutrition Society · doi:10.1079/pns2004394 · Cited by 69
No enhancing effect of vitamin A on iron absorption in humans
Walczyk, T., Davidsson, L., Rossander-Hulthén, L., Hallberg, L., & Hurrell, R. F. (2003) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/77.1.144 · Cited by 69
Self-citationDoes physical exercise modify antioxidant requirements?
Margaritis, I., & Rousseau, A. (2008) · Nutrition Research Reviews · doi:10.1017/s0954422408018076 · Cited by 67
Iron deficiency in pregnancy and the rationality of iron supplements prescribed during pregnancy.
Gautam, C. S., Saha, L., Sekhri, K., & Saha, P. K. (2008) · PubMed Central · Cited by 67
Tako, E., & Glahn, R. P. (2010) · International Journal for Vitamin and Nutrition Research · doi:10.1024/0300-9831/a000028 · Cited by 66
Vegan nutrition: a preliminary guide for health professionals
Koeder, C., & Pérez-Cueto, F. J. A. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2107997 · Cited by 65
Troesch, B., Jing, H., Laillou, A., & Fowler, A. S. (2013) · Food and Nutrition Bulletin · doi:10.1177/15648265130342s111 · Cited by 70
Falade, O. S., Otemuyiwa, I. O., Oladipo, A., Oyedapo, O. O., Akinpelu, B. A., & Adewusi, S. R. A. (2005) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2005.04.034 · Cited by 64
Genetic Modification of Low Phytic Acid 1-1 Maize to Enhance Iron Content and Bioavailability
Aluru, M. R., Rodermel, S. R., & Reddy, M. B. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203485a · Cited by 63
Self-citationLesjak, M. M., Balesaria, S., Skinner, V. O., Debnam, E. S., & Srai, S. K. (2018) · European Journal of Nutrition · doi:10.1007/s00394-018-1680-7 · Cited by 64
Comparison Study of Oral Iron Preparations Using a Human Intestinal Model
Zariwala, M. G. (2013) · Scientia Pharmaceutica · doi:10.3797/scipharm.1304-03 · Cited by 61
Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion
Argyri, K., Komaitis, M., & Kapsokefalou, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.02.035 · Cited by 61
The Potato in the Human Diet: a Complex Matrix with Potential Health Benefits
André, C. M., Legay, S., Iammarino, C., Ziebel, J., Guignard, C., Larondelle, Y., Hausman, J.-F., Evers, D., & Miranda, L. (2014) · Potato Research · doi:10.1007/s11540-015-9287-3 · Cited by 61
Antioxidant properties of black tea in alcohol intoxication
Łuczaj, W., & Skrzydlewska, E. (2004) · Food and Chemical Toxicology · doi:10.1016/j.fct.2004.08.009 · Cited by 61
Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
Adebo, O. A., Njobeh, P. B., Adebiyi, J. A., Gbashi, S., Phoku, J. Z., & Kayitesi, E. (2017) · InTech eBooks · doi:10.5772/intechopen.69170 · Cited by 66
Nutrient status and growth in vegan children
Sutter, D., & Bender, N. (2021) · Nutrition Research · doi:10.1016/j.nutres.2021.04.005 · Cited by 74
Refining Treatment Strategies for Iron Deficient Athletes
McCormick, R., Sim, M., DAWSON, B. T., & Peeling, P. (2020) · Sports Medicine · doi:10.1007/s40279-020-01360-2 · Cited by 58
Akdoğan, M., Özgüner, M., KOÇAK, A. Ö., Öncü, M., & Çiçek, E. (2004) · Urology · doi:10.1016/j.urology.2004.03.046 · Cited by 57
Lundeen, E. A., Schueth, T., Toktobaev, N., Zlotkin, S. H., Hyder, S. M. Z., & Houser, R. F. (2010) · Food and Nutrition Bulletin · doi:10.1177/156482651003100307 · Cited by 56
Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women
Navas‐Carretero, S., Pérez-Granados, A. M., Sarriá, B., Carbajal, Á., Pedrosa, M. M., Roe, M. A., Fairweather‐Tait, S. J., & Vaquero, M. P. (2008) · Journal of the American College of Nutrition · doi:10.1080/07315724.2008.10719680 · Cited by 56
Tako, E., Bar, H., & Glahn, R. P. (2016) · Nutrients · doi:10.3390/nu8110732 · Cited by 58
Position of the American Dietetic Association and Dietitians of Canada:Vegetarian Diets
(2003) · Canadian Journal of Dietetic Practice and Research · doi:10.3148/64.2.2003.62 · Cited by 54
R.F.*, H., Reddy, M. B., Burri, J., & Cook, J. D. (2002) · British Journal Of Nutrition · doi:10.1079/bjnbjn2002594 · Cited by 53
Self-citationHurrell, R. F., Reddy, M. B., Burri, J., & Cook, J. D. (2002) · British Journal Of Nutrition · doi:10.1079/bjn2002594 · Cited by 52
Self-citationConsumption of black, green and herbal tea and iron status in French adults
Mennen, L. I., Hirvonen, T., Arnault, N., Bertrais, S., Galan, P., & Herçberg, S. (2007) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602634 · Cited by 51
Prevention of dental caries by grape seed extract supplementation: A systematic review
Delimont, N. M., & Carlson, B. N. (2019) · Nutrition and Health · doi:10.1177/0260106019887890 · Cited by 43
Walczyk, T., Muthayya, S., Wegmüller, R., Thankachan, P., Sierksma, A., Frenken, L. G. J., Thomas, T. S., Kurpad, A. V., & Hurrell, R. F. (2014) · Journal of Nutrition · doi:10.3945/jn.114.193417 · Cited by 49
Self-citationAzlan, U. K., Mediani, A., Rohani, E. R., Tong, X., Han, R., Misnan, N. M., Jam, F. A., Bunawan, H., Sarian, M. N., & Hamezah, H. S. (2022) · Molecules · doi:10.3390/molecules27185765 · Cited by 48
Consumption of Antioxidant-Rich Beverages and Risk for Breast Cancer in French Women
Hirvonen, T., Mennen, L. I., de Bree, A., Castetbon, K., Galan, P., Bertrais, S., Arnault, N., & Herçberg, S. (2006) · Annals of Epidemiology · doi:10.1016/j.annepidem.2005.09.011 · Cited by 48
Intake of Maillard reaction products reduces iron bioavailability in male adolescents
Mesías, M., Seiquer, I., Delgado‐Andrade, C., Galdó, G., & Navarro, M. P. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200800330 · Cited by 48
The iron-chelating potential of silybin in patients with hereditary haemochromatosis
Hutchinson, C., Bomford, A. B., & Geissler, C. A. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.136 · Cited by 47
da Silva, E. D. N., & Cadore, S. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14785 · Cited by 46
Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger
Latunde-Dada, G. O., Kajarabille, N., Rose, S., Arafsha, S. M., Kose, T., Aslam, M. F., Hall, W. L., & Sharp, P. (2023) · Nutrients · doi:10.3390/nu15122732 · Cited by 52
von Siebenthal, H. K., Moretti, D., Zimmermann, M. B., & Stoffel, N. U. (2023) · American Journal of Hematology · doi:10.1002/ajh.26987 · Cited by 46
International society of sports nutrition position stand: coffee and sports performance
Lowery, L. M., Anderson, D. E., Scanlon, K. F., Stack, A., Escalante, G., Campbell, S. C., Kerksick, C. M., Nelson, M. T., Ziegenfuss, T. N., VanDusseldorp, T. A., et al. (2023) · Journal of the International Society of Sports Nutrition · doi:10.1080/15502783.2023.2237952 · Cited by 52
Impact of Vegan and Vegetarian Diets on Neurological Health: A Critical Review
Clemente‐Suárez, V. J., Redondo-Flórez, L., Martín-Rodríguez, A., Curiel-Regueros, A., Rubio-Zarapuz, A., & Tornero-Aguilera, J. F. (2025) · Nutrients · doi:10.3390/nu17050884 · Cited by 52
Cercamondi, C. I., Egli, I. M., Zeder, C., & Hurrell, R. F. (2013) · British Journal Of Nutrition · doi:10.1017/s0007114513002705 · Cited by 49
Self-citationAlexandropoulou, I., Komaitis, M., & Kapsokefalou, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.11.023 · Cited by 46
Li, M., Jia, X., Yang, J., Deng, J., & Zhao, G. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.01.052 · Cited by 45
Saunders, A. V., Craig, W. J., Baines, S., & Posen, J. S. (2012) · The Medical Journal of Australia · doi:10.5694/mjao11.11494 · Cited by 45
Factors associated with anemia among children in South and Southeast Asia: a multilevel analysis
Sunuwar, D. R., Singh, D. R., Pradhan, P. M. S., Shrestha, V., Rai, P., Shah, S. K., & Adhikari, B. (2023) · BMC Public Health · doi:10.1186/s12889-023-15265-y · Cited by 58
Bonsmann, S. S. G., Walczyk, T., Renggli, S., & Hurrell, R. F. (2007) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602721 · Cited by 44
Self-citationKhoja, K. K., Buckley, A., Aslam, M. F., Sharp, P., & Latunde-Dada, G. O. (2020) · Nutrients · doi:10.3390/nu12041057 · Cited by 47
Female Athlete Triad and Relative Energy Deficiency in Sport (REDs): Nutritional Management
Grabia, M., Perkowski, J., Socha, K., & Markiewicz‐Żukowska, R. (2024) · Nutrients · doi:10.3390/nu16030359 · Cited by 72
Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review
Ashwin, K., Pattanaik, A. K., & Howarth, G. S. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101376 · Cited by 48
CH 6 Dietary Flavonoids and Health — Broadening the Perspective
Andersen, O. M., & Markham, K. R. (2005) · CRC Press eBooks · doi:10.1201/9781420039443-10 · Cited by 43
Milward, E. A., Baines, S., Knuiman, M. W., Bartholomew, H. C., Divitini, M., Ravine, D. G., Bruce, D. G., & Olynyk, J. K. (2008) · Mayo Clinic Proceedings · doi:10.1016/s0025-6196(11)60726-x · Cited by 43
Dueik, V., Chen, B. K., & Diosady, L. L. (2017) · Journal of Food Quality · doi:10.1155/2017/1805047 · Cited by 47
Hailu, A. A., & Addis, G. (2016) · International Journal of Food Science · doi:10.1155/2016/7615853 · Cited by 41
Perfecto, A. P., Rodríguez‐Ramiro, I., Rodríguez-Celma, J., Sharp, P., Balk, J., & Fairweather‐Tait, S. J. (2018) · Journal of Nutrition · doi:10.1093/jn/nxy096 · Cited by 42
Zhou, J., Gowachirapant, S., Zeder, C., Wieczorek, A., Nuessli, J., Kutzli, I., Siol, S., von Meyenn, F., Zimmermann, M. B., & Mezzenga, R. (2025) · Nature Food · doi:10.1038/s43016-025-01260-6 · Cited by 43
Reactive extraction of gallic acid with tri-n-caprylylamine
Athankar, K. K., Wasewar, K. L., Varma, M. N., & Shende, D. Z. (2016) · New Journal of Chemistry · doi:10.1039/c5nj03007b · Cited by 40
Lafay, Gueux, Rayssiguier, Mazur, A., Rémésy, & Scalbert (2005) · International Journal for Vitamin and Nutrition Research · doi:10.1024/0300-9831.75.2.119 · Cited by 40
Bergqvist, S. W., Andlid, T. A., & Sandberg, A. (2006) · PubMed · Cited by 40
HPLC–DAD and HPLC–ESI-MS analyses of Tiliae flos and its preparations
Karioti, A., Chiarabini, L., Alachkar, A., Chehna, M. F., Vincieri, F. F., & Bilia, A. R. (2014) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2014.08.010 · Cited by 39
Abizari, A., Moretti, D., Schuth, S., Zimmermann, M. B., Armar‐Klemesu, M., & Brouwer, I. D. (2012) · Journal of Nutrition · doi:10.3945/jn.112.164095 · Cited by 41
Moretti, D., van Doorn, G. M., Swinkels, D. W., & Melse‐Boonstra, A. (2013) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.112.048264 · Cited by 40
Dietary Flavonoids and Health — Broadening the Perspective
Clifford, M. N., & Brown, J. E. (2005) · CRC Press eBooks · doi:10.1201/9781420039443.ch6 · Cited by 40
Can Coca Leaves Contribute to Improving the Nutritional Status of the Andean Population?
Penny, M. E., Zavaleta, A., Lemay, M., Liria-Domínguez, M. R., Huaylinos, M. L., Alminger, M., McChesney, J. D., Alcaraz, F., & Reddy, M. B. (2009) · Food and Nutrition Bulletin · doi:10.1177/156482650903000301 · Cited by 38
Self-citationDietary Factors Influencing Magnesium Absorption in Humans
Bohn, T. (2008) · Current Nutrition & Food Science · doi:10.2174/157340108783497427 · Cited by 38
Haemochromatosis: a clinical update for the practising physician
Radford‐Smith, D. E., Powell, E. E., & Powell, L. W. (2018) · Internal Medicine Journal · doi:10.1111/imj.13784 · Cited by 37
Lazrak, M., Kari, K. E., Stoffel, N. U., Elammari, L., Al‐Jawaldeh, A., Loechl, C., Yahyane, A., Barkat, A., Zimmermann, M. B., & Aguenaou, H. (2021) · Journal of Nutrition · doi:10.1093/jn/nxab159 · Cited by 46
Wang, Q., Huang, H., Yang, Y., Yang, X., Li, X., Zhong, W., Wen, B., He, F., & Li, J. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1491821 · Cited by 51
Epigallocatechin gallate (EGCG) (TEAVIGO™) does not impair nonhaem-iron absorption in man
Ullmann, U., Haller, J., Bakker, G. C. M., Brink, E. J., & Weber, P. (2005) · Phytomedicine · doi:10.1016/j.phymed.2004.07.001 · Cited by 36
Iron and Zinc Bioavailabilities to Pigs from Red and White Beans (Phaseolus vulgaris L.) Are Similar
Tako, E., Glahn, R. P., Laparra, J. M., Welch, R. M., Lei, X. G., Kelly, J. D., Rutzke, M. A., & Miller, D. D. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803647m · Cited by 36
Barbosa, B. S. T., & Garcia‐Rojas, E. E. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.04.003 · Cited by 35
Proline-Rich Proteins Moderate the Inhibitory Effect of Tea on Iron Absorption in Rats
Kim, H.-S., & Miller, D. D. (2005) · Journal of Nutrition · doi:10.1093/jn/135.3.532 · Cited by 35
Karamać, M., & Pegg, R. B. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901100t · Cited by 35
Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review
Delimont, N. M., Rosenkranz, S. K., Haub, M. D., & Lindshield, B. (2017) · Nutrition & Metabolism · doi:10.1186/s12986-017-0197-z · Cited by 41
Zhang, Y., Tian, X., Teng, A., Li, Y., Jiao, Y., Zhao, K., Wang, Y., Li, R., Yang, N., & Wang, W. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2101092 · Cited by 34
Image analysis and green tea color change kinetics during thin-layer drying
Shahabi, M., Rafiee, S., Mohtasebi, S. S., & Hosseinpour, S. (2013) · Food Science and Technology International · doi:10.1177/1082013213492524 · Cited by 33
Inhibitory effects of spices and herbs on iron availability
Tuntipopipat, S., Zeder, C., Siriprapa, P., & Charoenkiatkul, S. (2008) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480802084844 · Cited by 33
Xu, T., Zhang, X., Liu, Y., Wang, H., Luo, J., Luo, Y., & An, P. (2021) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqab068 · Cited by 32
Rani, V., Arends, D. E., & Brouwer, I. D. (2010) · Nutrition & Food Science · doi:10.1108/00346651011076974 · Cited by 32
Inhibition of iron absorption by polyphenols as an anti-cancer mechanism
Mascitelli, L., & Goldstein, M. R. (2010) · QJM · doi:10.1093/qjmed/hcq239 · Cited by 32
Redox Paradox of Polyphenols: Bioavailability, Hormesis, and Safety Concerns
Vranková, S., Cebová, M., Klimentová, J., & Pechanova, O. (2026) · Phytotherapy Research · doi:10.1002/ptr.70268 · Cited by 37
Engelhardt, L., Pöhnl, T., & Neugart, S. (2021) · Molecules · doi:10.3390/molecules26247698 · Cited by 30
Factors affecting iron absorption and the role of fortification in enhancing iron levels
Perera, D. N., Palliyaguruge, C. L., Eapasinghe, D. D., Maleesha, L. D., Seneviratne, R. A. C. H., Demini, S. M. D., Jayasinghe, J. A. S. M., Faizan, M., Rajagopalan, U., Galhena, B. P., et al. (2023) · Nutrition Bulletin · doi:10.1111/nbu.12643 · Cited by 39
Polyphenols as Possible Agents for Pancreatic Diseases
Gašić, U. M., Ćirić, I. Ž., Pejcic, T. P., Radenkovic, D. V., Djordjevic, V. R., Radulovic, S. S., & Tešić, Ž. (2020) · Antioxidants · doi:10.3390/antiox9060547 · Cited by 31
Common Nutritional Shortcomings in Vegetarians and Vegans
Gibbs, J. G., & Cappuccio, F. P. (2024) · Dietetics · doi:10.3390/dietetics3020010 · Cited by 33
Ventajas y desventajas nutricionales de ser vegano o vegetariano.
Allende, D. R., Díaz, F. F., & Durán‐Agüero, S. (2017) · Revista chilena de nutrición · doi:10.4067/s0717-75182017000300218 · Cited by 48
Shkembi, B., & Huppertz, T. (2021) · Nutrients · doi:10.3390/nu13124253 · Cited by 35
Determinants of iron status in Malaysian adolescents from a rural community
Foo, L. H., Khor, G. L., Tee, E. S., & Prabakaran, D. (2004) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480400015786 · Cited by 29
Metadata
- Authors
- Hurrell, R. F., Reddy, M., & Cook, J. D.
- Affiliations
- ETH Zurich (CH)
- Iowa State University (US)
- University of Kansas Medical Center (US)
- Corresponding author
- Hurrell, Richard F.
- ORCID
- Hurrell, Richard F.
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 1999-04
- Volume
- 81
- Issue
- 4
- Pages
- 289-295
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2148247285
- Semantic Scholar
- 23e567ba42e8321bbad2b334f344eea08d5fb6bc
- Cited by
- 490
- References
- 60
- Citations by year
- 2026: 23 · 2025: 15 · 2024: 17 · 2023: 16 · 2022: 19 · 2021: 23 · 2020: 20 · 2019: 19 · 2018: 18 · 2017: 20 · 2016: 16 · 2015: 22 · 2014: 22 · 2013: 35 · 2012: 21
- FWCI
- 5.29
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- reroDoc Digital Library (submittedVersion)
- Repository for Publications and Research Data (ETH Zurich) (submittedVersion, other-oa)
- Iowa State University Digital Repository (Iowa State University) (submittedVersion)
- ETH Zürich Research Collection
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Keywords
- polyphenols, iron absorption inhibition, black tea, Theobroma cacao, coffee, peppermint tea, Mentha pulegium, Verbena officinalis, chamomile, flavonoids, phenolic acids, chlorogenic acid, dietary iron, milk
- MeSH terms
- Adult, Animals, Beverages, Bread, Coffee, Dose-Response Relationship, Drug, Erythrocytes, Female, Humans, Intestinal Absorption, Iron, Male, Milk, Phenols, Tea
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
A language model drew the claims from the paper on 2026-11-01, under version 3 of the claim definition (model deepseek-v4.1-flash, prompt extract-v3).
A second model labelled each claim on 2026-11-01 (model jev-1.13-20260917, definition revision gold-guideline-v0.2).
Cited sources are checked with a language model’s help (gpt-6-sol).
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
