Dietary tea reduces the iron content of beef

Meat Science

Volumn 53, Issue 4, 1999, Pages 221-226

  Zembayashi, Meiji ^a   Lunt, David K ^b   Smith, Stephen B ^b  

^a KYOTO UNIVERSITY   (Japan)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BOS TAURUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0033411098     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00058-3     Document Type: Article

References (9)

1. Conrad W.E., Schade S.G. Ascorbic acid chelates in iron absorption: a role for hydrochloric acid and bile. Gastroenterology. 55:1968;35-45.
2. Disler P.B., Lynch S.R., Charlton R.W., Torrance J.D., Bothwell T.H., Walker R.B., Mayet F The effect of tea on iron absorption. Gut. 16:1975;193-200.
3. Goto T., Nagashima H. Contents of individual tea catechins and caffeine in Japanese green tea. Tea Research. 83:1996;52-60.
4. Greger J.L., Lyle B.J. Iron, copper and zinc metabolism of rats fed various levels and types of tea. J. Nutr. 118:1988;52-60.
5. Hallberg L., Brune M., Rossande L. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. Amer. J. Clin. Nutr. 49:1989;140-144.
6. Reddy M.B., Cook J.D. Absorption of nonheme iron in ascorbic acid-deficient rats. J. Nutr. 124:1994;882-887.
7. USDA, (1990). Composition of foods: beef products. Agriculture handbook 8-13. United States Department of Agriculture.
8. Williams, S., (1990). Official methods of analysis of the Association of Official Analytical Chemists. Arlington, VA: AOAC.
9. Zembayashi M., Nishimura K., Lunt D.K., Smith S.B. Effect of breed type and sex on the fatty acid composition of subcutaneous and intramuscular lipids of finishing steers and heifers. J. Anim. Sci. 73:1995;3325-3332.