Tannin content of foods commonly consumed in India and its influence on ionisable iron
The tannin content of a number of foods and diets commonly consumed in India has been determined. Most of the tannin in legumes resides in the seed‐coat. Decortication of seeds reduced tannin to a low level with a significant increase in ionisable iron. Germination of the legumes also resulted in a...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1982, Vol.33 (1), p.89-96 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Narasinga Rao, B.S Prabhavathi, T |
| description | The tannin content of a number of foods and diets commonly consumed in India has been determined. Most of the tannin in legumes resides in the seed‐coat. Decortication of seeds reduced tannin to a low level with a significant increase in ionisable iron. Germination of the legumes also resulted in a decrease in tannin and an increase in ionisable iron. Diets consumed in different parts of the country had tannin contents ranging from 1.5 to 2.5 g. Much of this appeared to be contributed by spices. A high level of tannin in these foods is associated with low ionisable iron. It is suggested that besides phytates, tannin may be an important factor responsible for the low absorption of iron from habitual diets in India. |
| doi_str_mv | 10.1002/jsfa.2740330116 |
| format | Article |
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Most of the tannin in legumes resides in the seed‐coat. Decortication of seeds reduced tannin to a low level with a significant increase in ionisable iron. Germination of the legumes also resulted in a decrease in tannin and an increase in ionisable iron. Diets consumed in different parts of the country had tannin contents ranging from 1.5 to 2.5 g. Much of this appeared to be contributed by spices. A high level of tannin in these foods is associated with low ionisable iron. It is suggested that besides phytates, tannin may be an important factor responsible for the low absorption of iron from habitual diets in India.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740330116</identifier><identifier>PMID: 7070061</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological Availability ; Condiments - analysis ; Diet ; Fabaceae - analysis ; Food Analysis ; India ; Iron - analysis ; Iron - metabolism ; Plants, Medicinal ; Tannins - analysis ; Tannins - pharmacology</subject><ispartof>Journal of the science of food and agriculture, 1982, Vol.33 (1), p.89-96</ispartof><rights>Copyright © 1982 John Wiley & Sons, Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4466-ad064a35c11941411ab0f3638f46a2a88c50a074bc077d91c8c075ee5885363a3</citedby><cites>FETCH-LOGICAL-c4466-ad064a35c11941411ab0f3638f46a2a88c50a074bc077d91c8c075ee5885363a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740330116$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740330116$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,4021,27867,27921,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/7070061$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Narasinga Rao, B.S</creatorcontrib><creatorcontrib>Prabhavathi, T</creatorcontrib><title>Tannin content of foods commonly consumed in India and its influence on ionisable iron</title><title>Journal of the science of food and agriculture</title><addtitle>J. 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It is suggested that besides phytates, tannin may be an important factor responsible for the low absorption of iron from habitual diets in India.</description><subject>Biological Availability</subject><subject>Condiments - analysis</subject><subject>Diet</subject><subject>Fabaceae - analysis</subject><subject>Food Analysis</subject><subject>India</subject><subject>Iron - analysis</subject><subject>Iron - metabolism</subject><subject>Plants, Medicinal</subject><subject>Tannins - analysis</subject><subject>Tannins - pharmacology</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1982</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>K30</sourceid><recordid>eNqFkUFv1DAQhS0EKkvhzAkRCYlb2hnbsRNxKitaipYi6BaOltexkZfELnEi2H-PV1kVwaUnj-d986SZR8hzhBMEoKfb5PQJlRwYA0TxgCwQGlkCIDwki0zQskJOH5MnKW0BoGmEOCJHEiSAwAX5utYh-FCYGEYbxiK6wsXYptzo-xi63V5JU2_bIlOXofW60CF_xpQbrptsMLaIofAx-KQ3nS38EMNT8sjpLtlnh_eY3Jy_Wy_fl6tPF5fLs1VpOBei1C0IrlllEBuOHFFvwDHBaseFprquTQUaJN8YkLJt0NS5qKyt6rrKmGbH5PXsezvEn5NNo-p9MrbrdLBxSiofhlZSiHtByrIx0CaDr_4Dt3EaQl5CIQOGWAOtM3U6U2aIKQ3WqdvB93rYKQS1D0btg1F_g8kTLw6-0yZf844_JJH1N7P-y3d2d5-d-nB9fvaPezlP-zTa33fTevihhGSyUt-uLtTVF_p2uVp_VJ8z_3LmnY5Kfx98UjfXFPKG2Ii8ZsX-AIKpsL4</recordid><startdate>1982</startdate><enddate>1982</enddate><creator>Narasinga Rao, B.S</creator><creator>Prabhavathi, T</creator><general>John Wiley & Sons, Ltd</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7X8</scope></search><sort><creationdate>1982</creationdate><title>Tannin content of foods commonly consumed in India and its influence on ionisable iron</title><author>Narasinga Rao, B.S ; 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| source | Wiley Online Library - AutoHoldings Journals; MEDLINE; Periodicals Index Online |
| subjects | Biological Availability Condiments - analysis Diet Fabaceae - analysis Food Analysis India Iron - analysis Iron - metabolism Plants, Medicinal Tannins - analysis Tannins - pharmacology |
| title | Tannin content of foods commonly consumed in India and its influence on ionisable iron |
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