Iron bioavailability and weight gains to iron-deficient rats fed a commonly consumed tunisian meal ‘bean seeds ragout’ with or without beef and with green or black tea decoction

Hamdaoui, Mohamed; Chabchoub, Soufia; Hédhili, Abderrazek

doi:10.1016/s0946-672x(03)80020-2

Cited by 27 publications

(24 citation statements)

References 23 publications

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“…It is also important to control the consumption of green tea in renal disorders, due to its diuretic effects [4]. Aluminum present in green tea, as revealed by few studies, has a high capacity to cause neurological diseases [34]. Over intake of green tea catechins decreases the iron bioavailability from the diet.…”

Section: Over Consumption Of Green Teamentioning

confidence: 99%

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The Role of Green Tea in Oral Health – A Review

Mohan

Jeevanandan

2018

Asian J Pharm Clin Res

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Tea is the most widely consumed and a popular beverage in the world. Over the past decade, molecular components of teas and their health benefits on humans have received increasing attention from researchers. Functional foods are foods with positive health benefits that extend beyond their normal nutritional value. They interrupt the functions of the body and help in the management of specific health conditions and preventing pathologic changes. One such nature's gift is green tea. Green tea, a leading beverage in the Far East for the past thousand years, is an important source of polyphenol antioxidants. (EGCG) epigallocatechin 3 gallate, a polyphenol, constitute the most interesting components in green tea leaves. There is an increasing interest on the health benefits of green tea in the field of oral health. Green tea is renowned for its antioxidant, anti-cariogenic, anti inflammatory and antimicrobial properties. This traditional beverage is also used in the management of chronic systemic diseases including carcinoma. Recent studies has emphasized that in addition to the microbial activity, the host immuno-inflammatory reactions destroy the oral tissues to a greater extent. In such cases green tea is considered to be a natural preventive and curative agent. There is a growing search of evidence for understanding the beneficial role of green tea and its polyphenols in oral health. Numerous studies have shown the beneficial effects on the regular intake of green tea in maintaining oral health. Even though studies demonstrate the health effects of green tea polyphenols, more clinical and biological studies to support guidelines for green tea intake as part of prevention and treatment of specific oral pathologies are needed.

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Section: Over Consumption Of Green Teamentioning

confidence: 99%

“…In vivo study has proved that green tea polyphenols can cause oxidative stress and liver toxicity at certain concentrations. Patients on Warfarin are contraindicated to take green tea as green tea contains Vitamin K. Green tea should also not be taken with aspirin because it prevents platelets from clotting [34].…”

Section: Over Consumption Of Green Teamentioning

confidence: 99%

The Role of Green Tea in Oral Health – A Review

Mohan

Jeevanandan

2018

Asian J Pharm Clin Res

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“…Iron deficiency was induced as described by Hamdaoui et al [12] with minor modifications: a low iron basal diet (3mg/Kg) was provided in conjunction with bleeding of 1-2 ml of blood every week for four weeks until the Fe and Hemoglobin reached a designated low level (109-112 g/L Hemoglobin and 3 mg body iron) . These anemic rats were assigned to five groups of 8 rats (four males and four females).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…The initial and final concentration of hemoglobin-Fe was computed according to equations 1, 2 respectively, assuming that 7.5% of the body weight is blood and that hemoglobin contains 3.35mg Fe per gram as defined previously [12]. …”

Section: Calculation Of Iron Bioavailability and Feed Efficiencymentioning

confidence: 99%

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency

2015

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A note on versions:The version presented here may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the repository url above for details on accessing the published version and note that access may require a subscription. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…Then, it could have, in a long term, a negative consequence on iron status and erythropoiesis toxicity, particularly in patients with high iron requirements or with chronic renal failure like hemodialysis (Marouani et al, 2007). It is also interesting to mention that an iron-catechin complex formation can cause a significant decrease of the iron bioavailability from the diet (Hamdaoui et al, 2003). Moreover, it has been shown that bioactive dietary polyphenols inhibit heme and non-heme iron absorption in human intestinal cells mainly by reducing basolateral release of iron (Kim, E. Y. et al, 2008).…”

Section: Green Teamentioning

confidence: 99%

Compounds with Antioxidant Capacity as Potential Tools Against Several Oxidative Stress Related Disorders: Fact or Artifact?

Pérez-Matute¹,

Crujeiras²,

Fernández‐Galilea³

et al. 2012

Oxidative Stress and Diseases

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Oxidative Stress and Diseases 544 reactive species: reactive oxygen species (ROS, thus, oxygen-containing molecules that are highly reactive), reactive chlorine species (RCN) and reactive nitrogen species (RNS). All these reactants contain free radicals as well as nonradicals. Low concentrations of these reactive species are necessary for normal cell redox status, cell function and intracellular signalling (Droge, 2002;Valko et al., 2007;Perez-Matute et al., 2009). However, in some disease states, free radicals are produced in excess and can damage DNA, proteins, carbohydrates and lipid constituents and compromise cell function leading to the development of type 2 diabetes, atherosclerosis, obesity, arthritis etc. Thus, it is clear that excessive production of free radicals causes damage to biological material and is an essential event in the aetiopathogenesis of various diseases. However, the question that has risen in the past years is whether uncontrolled formation of ROS is a primary cause or a downstream consequence of the pathological processes. In other words, it is still not clear what comes first, the chicken or the egg. However, what is clear is that there must be a balance between these reactive species and the antioxidants, whose main function is to counteract the deleterious effects of these reactive species. In fact, antioxidant is defined as any substance that when present at low concentrations compared with those of an oxidizable substrate, significantly delays or prevents oxidation of that substrate (Halliwell & Gutteridge, 1999). These defences include both enzymatic (superoxide dismutases, glutathione peroxidase, catalase, thioredoxin) and non-enzimatic systems (vitamins such as vitamin C, E, A, minerals such as selenium, zinc, cooper, bilirrubine, uric acid, some aminoacids etc).Several studies have demonstrated an increased oxidative state (either caused by an increased ROS production or diminished levels of antioxidants) in serious pathologies such as obesity, cardiovascular diseases, metabolic syndrome, cancer etc. Thus, oxidative stress actually may be related with the mentioned processes. In this context, it is tempting to suggest that if oxidative damage significantly contributes to disease pathology, then, actions that decrease it (via decreasing ROS production or increasing endogenous levels of antioxidants) might be therapeutically beneficial. In fact, attenuation or complete suppression of oxidative stress as a way to improve several diseases has flourished as one of the main challenges of research in the last years. Thus, several approaches have been carried out in order to either decrease the high levels of ROS generated or boost the endogenous levels of antioxiants. Inhibition of ROS production through the development of inhibitors (natural or chemical) against the main sources of ROS generation offers an interesting approach. Thus, NADPH oxidase and mitochondria have been postulated as the main targets to reduce ROS production (reviewed by Pérez-Matute et al., 2009). Another str...

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Iron bioavailability and weight gains to iron-deficient rats fed a commonly consumed tunisian meal ‘bean seeds ragout’ with or without beef and with green or black tea decoction

Cited by 27 publications

References 23 publications

The Role of Green Tea in Oral Health – A Review

The Role of Green Tea in Oral Health – A Review

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency

Compounds with Antioxidant Capacity as Potential Tools Against Several Oxidative Stress Related Disorders: Fact or Artifact?

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