It is well known that cancer might be considered in part to be a preventable disease, highly susceptible to modulation by dietary factors. Polyphenol compounds, which are abundant in fruits, vegetables, seeds and drinks, have been shown to play a potential role as chemopreventive agents. The (View Highlight)
mechanisms underlying (View Highlight)
However, there is evidence that polyphenol compounds can prevent the DNA damage caused by free radicals or carcinogenic agents (View Highlight)
Iron is an essential nutrient in humans and both iron deficiency and iron excess can result in deviation from the optimal health (View Highlight)
The phenolic compounds are released from food or beverages during digestion, and can combine with iron in the intestinal lumen making it unavailable for absorption (View Highlight)
For example, a serving of yod kratin (leaves of the lead tree, Leucaena glauca, a vegetable with a high content of polyphenols and widely consumed in Thailand) reduced iron absorption from a composite meal of rice, fish and vegetables by almost 90 (View Highlight)
Among elderly participants in the Framingham Heart Study, each cup of coffee (236 ml) consumed in a week was associated with 1% lower serum ferritin, a good measurement of body iron stores. (View Highlight)
was noticed that a single serving of instant coffee contains 120 mg of polyphenols (View Highlight)
The effect of regular tea-drinking during meals on accumulation of storage iron was evaluated in patients with genetic haemochromatosis, and the inhibitory effect of black tea on intestinal iron absorption was confirmed (View Highlight)
An effect of iron loss in reducing cancer risk has been confirmed in the Iron (Fe) and Atherosclerosis STudy (FeAST) with subjects randomized to reduction in iron stores or observation (View Highlight)
The FeAST study is the first randomized trial of the effects of reduction of stored iron on cancer mortality (View Highlight)