title: Natural polyphenols-iron interaction: its biological importance.
abstract: The iron-binding capacity of different fractions of natural polyphenols extracts was determined by chromatographic and electrophoretic methods. Their effects on iron-induced calcium homeostasis changes in liver tissue suspension showed that mate tea and green tea extracts provoke a very significant inhibition of the iron effects, whereas it is much less significant with red wine extract. The biological importance of this phenomenon is discussed.
authors.affiliation: Biophysics Laboratory, Medicine Faculty, University of Nancy, Vandoeuvre les Nancy, France.
authors.forename: L J
authors.initials: LJ
authors.lastname: Anghileri
authors.forename: P
authors.initials: P
authors.lastname: Thouvenot
mesh_terms: D000255:Adenosine Triphosphate / Q000494:pharmacology; D000818:Animals; D002118:Calcium / Q000378:metabolism; D002392:Catechin / Q000494:pharmacology; D004591:Electrophoresis, Polyacrylamide Gel; D006706:Homeostasis / Q000187:drug effects; D066298:In Vitro Techniques; D007501:Iron / Q000378:metabolism*; D008099:Liver / Q000187:drug effects / Q000378:metabolism; D008297:Male; D051379:Mice; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology; D013662:Tea; D014920:Wine
chemical_list: D010636:Phenols; D010936:Plant Extracts; D013662:Tea; D000255:Adenosine Triphosphate; D002392:Catechin; D007501:Iron; D002118:Calcium