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 201–300 of 489
Nutrition for Synchronized Swimming: A Review
Lundy, B. (2011) · International Journal of Sport Nutrition and Exercise Metabolism · doi:10.1123/ijsnem.21.5.436 · Cited by 30
Iron Bioavailability to Piglets from Red and White Common Beans (Phaseolus vulgaris)
Tan, S. Y., Yeung, C. K., Tako, E., Glahn, R. P., Welch, R. M., Lei, X. G., & Miller, D. D. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8000026 · Cited by 29
Raghunath, S., & Mallikarjunan, K. (2020) · Journal of Food Process Engineering · doi:10.1111/jfpe.13540 · Cited by 28
Sirdah, M. M., Agouza, I. M. E., & Shahla, A. N. K. A. (2002) · European Journal Of Haematology · doi:10.1034/j.1600-0609.2002.02722.x · Cited by 28
The Polyphenols as Potential Agents in Prevention and Therapy of Prostate Diseases
Pejcic, T. P., Tosti, T. B., Dzamic, Z. M., Gašić, U. M., Vuksanović, A., Dolicanin, Z. C., & Tešić, Ž. (2019) · Molecules · doi:10.3390/molecules24213982 · Cited by 28
Beck, K. L., Kruger, R., Conlon, C. A., Heath, A. M., Matthys, C., Coad, J. E., & Stonehouse, W. (2012) · European Journal of Nutrition · doi:10.1007/s00394-012-0348-y · Cited by 28
Tariku, E. Z., Alemu, G., Aschalew, Z., Gutema, B. T., Degefa, N., Sorrie, M. B., Gebremeskel, F., & Getahun, E. A. (2019) · BMC Hematology · doi:10.1186/s12878-019-0137-4 · Cited by 27
Agarwal, N., Kolba, N., Jung, Y., Cheng, J., & Tako, E. (2022) · Nutrients · doi:10.3390/nu14010220 · Cited by 27
Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System
Matuschek, E., & Svanberg, U. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb11421.x · Cited by 27
Iron and Zinc in Maize in the Developing World: Deficiency, Availability, and Breeding
Akhtar, S., Osthoff, G., Mashingaidze, K., & Labuschagne, M. T. (2018) · Crop Science · doi:10.2135/cropsci2018.02.0133 · Cited by 28
Ndiaye, N. F., Dossou, N. I., Buerkli, S., Diouf, A., Loucoubar, C., Guiro, A. T., Zimmermann, M. B., Wade, S., & Moretti, D. (2020) · European Journal of Clinical Nutrition · doi:10.1038/s41430-020-0601-z · Cited by 30
Riegelman, E., Xue, K. S., Wang, J.-S., & Tang, L. (2024) · Nutrients · doi:10.3390/nu16132041 · Cited by 29
Effect of tannic acid on iron absorption in straw‐colored fruit bats (Eidolon helvum)
Lavin, S. R., Chen, Z., & Abrams, S. A. (2009) · Zoo Biology · doi:10.1002/zoo.20258 · Cited by 26
Efficacy of Non-heme Iron Fortified Diets: A Review
Salim‐ur‐Rehman, Huma, N., Tarar, O. M., & Shah, W. H. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802304206 · Cited by 26
Singh, J., Kanaujia, R., Srivastava, A. K., DIXIT, G. P., & Singh, N. P. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2548-1 · Cited by 25
Iron Availability and Consumption of Tea, Vervain and Mint during Weaning in Morocco
Zaida, F., Bureau, F., Guyot, S., Sedki, A., Lekouch, N., Arhan, P., & Bouglé, D. L. (2006) · Annals of Nutrition and Metabolism · doi:10.1159/000091680 · Cited by 25
Efficacy of iron-biofortified crops
Boy, E. (2017) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.78.harvestplus03 · Cited by 24
Orisakwe, O. E., Amadi, C. N., & Frazzoli, C. (2020) · Journal of Toxicology · doi:10.1155/2020/4084538 · Cited by 24
Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells
Cilla, A., Perales, S., Lagarda, M. J., Barberá, R., & FARRÉ, R. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf801671e · Cited by 24
Stelmach, E., Szymczycha‐Madeja, A., & Pohl, P. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.138 · Cited by 24
Rocha, J. P., Direito, R., Lima, A., Mota, J., Gonçalves, M., Duarte, M. P., Solas, J., Peniche, B. F., Fernandes, A. M. A., Pinto, R. M. A., et al. (2019) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2019.109351 · Cited by 25
Hogenkamp, P. S., Jerling, J. C., Hoekstra, T., Melse‐Boonstra, A., & MacIntyre, U. E. (2008) · British Journal Of Nutrition · doi:10.1017/s000711450889441x · Cited by 23
Villaño, D., Vilaplana, C., Medina, S., Algaba‐Chueca, F., Cejuela-Anta, R., Sanz, J. M. M., Ferreres, F., & Gil‐Izquierdo, Á. (2016) · Molecules · doi:10.3390/molecules21101333 · Cited by 26
Simple educational intervention will improve the efficacy of routine antenatal iron supplementation
Senanayake, H. M., Premaratne, S., Palihawadana, T. S., & Wijeratne, S. (2010) · Journal of obstetrics and gynaecology research · doi:10.1111/j.1447-0756.2010.01197.x · Cited by 23
Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats
Akdoğan, M., Gültekin, F., & Yöntem, M. (2004) · Toxicology and Industrial Health · doi:10.1191/0748233704th206oa · Cited by 23
Actions of black tea and Rooibos on iron status of primary school children
Breet, P., Kruger, H. S., Jerling, J. C., & Stonehouse, W. (2005) · Nutrition Research · doi:10.1016/j.nutres.2005.08.010 · Cited by 23
Drug interactions in African herbal remedies
Cordier, W., & Steenkamp, V. (2011) · Drug metabolism and drug interactions · doi:10.1515/dmdi.2011.011 · Cited by 23
Mamiro, P., Mwanri, A. W., Mongi, R., Chivaghula, T. J., Nyagaya, M., & Ntwenya, J. E. (2017) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2016.15657 · Cited by 22
Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods
Christides, T., Amagloh, F. K., & Coad, J. (2015) · Foods · doi:10.3390/foods4030463 · Cited by 22
Clinical efficacy of Amalaki Rasayana in the management of Pandu (Iron deficiency anemia)
Layeeq, S., & Thakar, A. (2015) · AYU (An International Quarterly Journal of Research in Ayurveda) · doi:10.4103/0974-8520.182761 · Cited by 22
Quantification of Sub-Nanomolar Levels of Gallic Acid by Adsorptive Stripping Voltammetry
Abbasi, S., Daneshfar, A., Hamd-Ghadareh, S., & Farmany, A. (2011) · International Journal of Electrochemical Science · doi:10.1016/s1452-3981(23)18371-4 · Cited by 22
Benayad, A., & Aboussaleh, Y. (2021) · Journal of Food Quality · doi:10.1155/2021/5515654 · Cited by 22
Buerkli, S., Salvioni, L., Koller, N., Zeder, C., Teles, M. J., Porto, G., Habermann, J. H., Dubach, I. L., Vallelian, F., Frey, B. M., et al. (2022) · European Journal of Nutrition · doi:10.1007/s00394-022-02829-8 · Cited by 22
Yoshida, M., Hatakeyama, E., Hosomi, R., Kanda, S., Nishiyama, T., & Fukunaga, K. (2010) · The Journal of Toxicological Sciences · doi:10.2131/jts.35.485 · Cited by 21
The effect of Mentha spicata Labiatae on uterine tissue in rats
Güney, M., Oral, B., Karahanli, N., Mungan, T., & Akdogan, M. (2006) · Toxicology and Industrial Health · doi:10.1177/0748233706071738 · Cited by 21
(2001) · Practice Nursing · doi:10.12968/pnur.2001.12.1.4459 · Cited by 21
Navas‐Carretero, S., Sarriá, B., Pérez-Granados, A. M., Schoppen, S., Izquierdo-Pulido, M., & Vaquero, M. P. (2007) · Annals of Nutrition and Metabolism · doi:10.1159/000104138 · Cited by 21
Lesser, M. N. R., Keen, C. L., & Lanoue, L. (2015) · Toxicology Reports · doi:10.1016/j.toxrep.2015.01.003 · Cited by 20
Masmali, A. M., Alanazi, S. A., Almagren, B., & El-Hiti, G. A.-R. (2019) · Clinical Optometry · doi:10.2147/opto.s206904 · Cited by 20
Potential Health Benefits of Rhubarb
Clementi, E. M., & Misiti, F. (2009) · Elsevier eBooks · doi:10.1016/b978-0-12-374628-3.00027-x · Cited by 20
Cilla, A., Lagarda, M. J., Barberá, R., & Romero, F. (2010) · PubMed · Cited by 20
Kohlmeier, M. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-387784-0.00011-0 · Cited by 21
Effect of gallic acid on purinergic signaling in lymphocytes, platelets, and serum of diabetic rats
Pereira, A. D. S., de Oliveira, L. S., Lopes, T. F., Baldissarelli, J., Palma, T. V., Soares, M. S. P., Spohr, L., Morsch, V. M., de Andrade, C. M., Schetinger, M. R. C., et al. (2018) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2018.02.029 · Cited by 19
Inhibition of Iron Absorption by Coffee and the Reduced Risk of Type 2 Diabetes Mellitus
Mascitelli, L., Pezzetta, F., & Sullivan, J. L. (2007) · Archives of Internal Medicine · doi:10.1001/archinte.167.2.204-b · Cited by 19
Therapeutic effects of green tea on endometriosis
Chen, X., Man, G. C. W., Hung, S. W., Zhang, T., Fung, L. W. Y., Cheung, C. W., Chung, J. P. W., Li, T. C., & Wang, C. C. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1986465 · Cited by 17
Leyvraz, M., Laillou, A., Rahman, S., Ahmed, T., Rahman, A. E., Alam, N., Ireen, S., & Panagides, D. (2016) · Nutrients · doi:10.3390/nu8090541 · Cited by 18
Kinetics of complex formation of Fe(III) with caffeic acid: Experimental and theoretical study
Singh, K., & Kumar, A. (2018) · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · doi:10.1016/j.saa.2018.11.059 · Cited by 18
Petry, N., Almamary, S., Woodruff, B. A., Al-Ghannami, S. S., Al-Shammakhi, S. M., Al-Ghammari, I. K., Tyler, V. Q., Rohner, F., & Wirth, J. P. (2020) · Sultan Qaboos University medical journal · doi:10.18295/squmj.2020.20.02.005 · Cited by 18
Hemoglobin Level and Associated Factors among Pregnant Women in Rural Southwest Ethiopia
Kuma, M. N., Tamiru, D., & Belachew, T. (2021) · BioMed Research International · doi:10.1155/2021/9922370 · Cited by 26
Kapsokefalou, M., Zhu, L., & Miller, D. (2006) · Nutrition Research · doi:10.1016/j.nutres.2006.07.004 · Cited by 21
Łuczaj, W., Siemieniuk, E., Roszkowska-Jakimiec, W., & Skrzydlewska, E. (2006) · Journal of Studies on Alcohol · doi:10.15288/jsa.2006.67.510 · Cited by 18
Peter, E. L., Rumisha, S. F., Mashoto, K. O., Minzi, O., & Mfinanga, S. (2017) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2017.07.037 · Cited by 17
Toxicological Aspects of Ingredients Used in Nonalcoholic Beverages
Tamer, C. E., Suna, S., & Sinir, G. Ö. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815270-6.00014-1 · Cited by 17
Doumani, N., Séverin, I., Dahbi, L., Bou‐Maroun, E., Tueni, M., Sok, N., Chagnon, M., Maalouly, J., & Cayot, P. (2020) · Foods · doi:10.3390/foods9040474 · Cited by 17
A food-group based algorithm to predict non-heme iron absorption
Conway, R. E., Powell, J. J., & Geissler, C. A. (2007) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480601121250 · Cited by 17
Heath, A. M., Roe, M. A., Oyston, S. L., & Fairweather‐Tait, S. J. (2005) · British Journal Of Nutrition · doi:10.1079/bjn20041324 · Cited by 17
Phenolic Compounds in Tea: Phytochemical, Biological, and Therapeutic Applications
Vastrad, J. V., Badanayak, P., & Goudar, G. (2021) · Biochemistry · doi:10.5772/intechopen.98715 · Cited by 16
Polyphenol exposure of mothers and infants assessed by LC–MS/MS based biomonitoring in breast milk
Berger, S., Oesterle, I., Ayeni, K. I., Ezekiel, C. N., Rompel, A., & Warth, B. (2024) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-024-05179-y · Cited by 16
From Environment to Genome and Back: A Lesson from HFE Mutations
Rametta, R., Meroni, M., & Dongiovanni, P. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21103505 · Cited by 15
Kiwifruit and Mineral Nutrition
Wolber, F. M., Beck, K. L., Conlon, C. A., & Kruger, M. C. (2013) · Advances in food and nutrition research · doi:10.1016/b978-0-12-394294-4.00013-4 · Cited by 16
Polyphenols and Low Iron Bioavailability
Petry, N. (2013) · Polyphenols in Human Health and Disease · doi:10.1016/b978-0-12-398456-2.00024-4 · Cited by 16
Phenolic compounds in red wine digestedin vitroin the presence of iron and other dietary factors
Argyri, K., Proestos, C., Komaitis, M., & Kapsokefalou, M. (2005) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480500105214 · Cited by 16
Chisom, I. F., Okereke, C. N., & Okeke, C. U. (2014) · International Journal of Herbal Medicine · Cited by 16
Cardioprotective Mechanisms of Cocoa
Zięba, K., Makarewicz‐Wujec, M., & Kozłowska−Wojciechowska, M. (2019) · Journal of the American College of Nutrition · doi:10.1080/07315724.2018.1557087 · Cited by 17
Coffee crop science metric: A review
Rodriguez-Pabon, C., Sánchez-Benitez, J., Ruiz-Rosero, J., & Ramírez-González, G. (2020) · Coffee Science · doi:10.25186/.v15i.1693 · Cited by 27
Adequacy of macro and micronutrients in infants and young children’s diets in Zanzibar, Tanzania
Kinabo, J., Mamiro, P., Mwanri, A. W., Bundala, N., Kulwa, K. B. M., Picado, J., Ntwenya, J. E., Nombo, A., Mzimbiri, R. I., Ally, F., et al. (1970) · African Health Sciences · doi:10.4314/ahs.v19i4.28 · Cited by 15
Navas‐Carretero, S., Pérez-Granados, A. M., Sarriá, B., Schoppen, S., & Vaquero, M. P. (2007) · Food Science and Technology International · doi:10.1177/1082013207077931 · Cited by 15
Schlesier, K., Kühn, B., Kiehntopf, M., Winnefeld, K., Roskos, M., Bitsch, R., & Böhm, V. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.019 · Cited by 15
Lipid metabolism, intestinal fermentation and mineral absorption in rats consuming black tea
de Vos, S., & Schrijver, R. D. (2003) · Nutrition Research · doi:10.1016/s0271-5317(02)00556-0 · Cited by 15
Vareltzis, P. K., Kyroglou, S., Pasidi, E., Oikonomou, G., Gkogkou, T., Govari, M., Kalogiannis, K. G., & Gortzi, O. (2026) · International Journal of Molecular Sciences · doi:10.3390/ijms27125503 · Cited by 15
Essential Minerals: Nutritional Requirements, Dietary Sources, and Deficiencies
Tako, E. (2022) · Nutrition and health · doi:10.1007/978-3-030-82515-7_35 · Cited by 14
Dietary intake of spices and herbs in habitual northeast thai diets.
Tantipopipat, S., Boonpraderm, A., Charoenkiatkul, S., Wasantwisut, E., & Winichagoon, P. (2010) · PubMed · Cited by 14
Coordination of aluminium with purpurogallin and theaflavin digallate
Ó’Coinceanainn, M., Astill, C., & Baderschneider, B. (2003) · Journal of Inorganic Biochemistry · doi:10.1016/s0162-0134(03)00248-4 · Cited by 14
Wilker, D., Heinrich, A. B., & Kroh, L. W. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b04770 · Cited by 13
Practical Management of Iron Overload Disorder (IOD) in Black Rhinoceros (BR; Diceros bicornis)
Sullivan, K. E., Mylniczenko, N. D., Nelson, S. E., Coffin, B., & Lavin, S. R. (2020) · Animals · doi:10.3390/ani10111991 · Cited by 13
Saffarionpour, S., & Diosady, L. L. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01691-w · Cited by 13
Daneshfar, A., Hashemi, P., Delfan, B., Tavakkoli, M., & Rashno, P. M. (2017) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.22087/hmj.v0i0.615 · Cited by 13
Lobbes, H., Gladine, C., Mazur, A., Pereira, B., Dualé, C., Cardot, J., & Ruivard, M. (2019) · Clinical Nutrition · doi:10.1016/j.clnu.2019.02.012 · Cited by 14
(FEEDAP), E. P. O. A. A. P. O. S. U. I. A. F. (2016) · EFSA Journal · doi:10.2903/j.efsa.2016.4476 · Cited by 13
Dairy Product (Calcium) Consumption and Iron Nutrition
Beck, K. L., & Coad, J. E. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809762-5.00012-7 · Cited by 13
Milk in tea: exploring the chemistry and biological activities
Piyasena, N. P. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01841-y · Cited by 12
Sabatier, M., Grathwohl, D., Beaumont, M., Groulx, K., Guignard, L., Kastenmayer, P., Dubascoux, S., Richoz, J., Habeych, E., Zeder, C., et al. (2019) · European Journal of Nutrition · doi:10.1007/s00394-019-01989-4 · Cited by 12
Powell, J. J., Cook, W. B., Chatfield, M. D., Hutchinson, C., Pereira, D. I. A., & Lomer, M. C. E. (2013) · Nutrition & Metabolism · doi:10.1186/1743-7075-10-18 · Cited by 12
Toxicology and Safety of Flavonoids
Martinez, S. E., Davies, N. M., & Reynolds, J. K. (2012) · doi:10.1002/9781118468524.ch6 · Cited by 12
Hilaj, N., Zimmermann, M. B., Galetti, V., Zeder, C., Lima, R. M., Hammer, L., Krzystek, A., Andlauer, W., & Moretti, D. (2022) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqac210 · Cited by 11
Pérez‐Llamas, F., González‐Silvera, D., Cabrera, L., Espinosa‐Ruíz, C., López, J. A., Larqué, E., Almajano, M. P., & Zamora, S. (2011) · Journal of Physiology and Biochemistry · doi:10.1007/s13105-011-0079-1 · Cited by 11
Ngozi, O.-O. P. (2014) · International Journal of Nutrition and Food Sciences · doi:10.11648/j.ijnfs.20140306.20 · Cited by 11
Iron and zinc deficiencies in China: existing problems and possible solutions
Ma, G. (2007) · doi:10.18174/36867 · Cited by 11
Iron Bioavailability: Enhancers and Inhibitors
Reddy, M. B., Agbemafle, I., & Armah, S. M. (2022) · Nutrition and health · doi:10.1007/978-3-031-14521-6_11 · Cited by 10
Self-citationDentand, A., Schubert, M. G., & Krayenbuehl, P. (2024) · Critical Reviews in Clinical Laboratory Sciences · doi:10.1080/10408363.2024.2331477 · Cited by 14
Biofortification to Struggle Against Iron Deficiency
Huang, Y., Yuan, L., & Yin, X. (2012) · Springer briefs in molecular science · doi:10.1007/978-94-007-1439-7_4 · Cited by 9
Sarioğlu, G., & Velioğlu, Y. S. (2018) · Akademik Gıda · doi:10.24323/akademik-gida.505547 · Cited by 10
Gunec, C. B. (2023) · Japan Journal of Clinical & Medical Research · doi:10.47363/jjcmr/2023(3)145 · Cited by 10
Soeizi, E., Rafraf, M., Jafarabadi, M. A., Ghaffari, A., Rezamand, A., & Doostan, F. (2017) · Pharmaceutical Sciences · doi:10.15171/ps.2017.05 · Cited by 11
Iron Contamination in Groundwater: Risk Assessment and Remediation Techniques in Egypt’s New Valley
Abed, E. A. M., Alaboudi, K. A., Abbas, M., Attia, T. M. S., & Abdelhafez, A. A. (2024) · Water · doi:10.3390/w16131834 · Cited by 9
Adjuvant Anti-tumor Therapy with Polyphenolic Compounds: A Review
Фанилевич, Г. И., Jiang, J., Beylerli, O., Beilerli, A., Ilyasova, T., Shumadalova, A. V., Bai, Y., Du, W., & Yang, B. (2024) · Current Medicinal Chemistry · doi:10.2174/0109298673284605240301035057 · Cited by 9
Iron Deficiency Anemia and Pregnancy
Banjari, I. (2018) · InTech eBooks · doi:10.5772/intechopen.69114 · Cited by 9
Leyvraz, M., Laillou, A., Rahman, S., Ahmed, T., Rahman, A. S., Alam, N., Ireen, S., & Panagides, D. (2015) · Nutrients · doi:10.3390/nu7125511 · Cited by 9
RetractedRadalla, A. M. (2015) · Beni-Suef University Journal of Basic and Applied Sciences · doi:10.1016/j.bjbas.2015.05.012 · Cited by 9
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
