A preliminary Study of the Effect of Drinking Black Tea on the Absorption of Iron in the Blood

Abstract

The objective of this work is primary focus on iron-polyphenol complex were synthesized using the extracts obtained from black tea leaves interaction in aqueous solution at different concentrations of iron solutions and the resulting chelators iron-polyphenol complexes was characterized, using infra-red spectroscopy (IR) and ultraviolet-visible spectroscopy (UV). Determination of the iron concentration in blood serum was carried out on nine youth health volunteer's female student from Iraqi population (Diyala University-College of science) who are drinking tea particularly tannin rich dally with the meals, and then re-measuring their iron levels after stop to take it for five days, sensitive atomic absorption spectroscopy has been used for iron determination in serum samples. The results show that the reaction between iron ions and polyphenol can form complex. Based on data from atomic absorption during tea consumption and after stop drinking found that no significant inhibition in the iron level in younger students was noted, however, the iron values that measured in the serum samples by atomic absorption method are agreement with the natural value of iron level in the body