Herbs with iron

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Herbs with Iron: Insights from Recent Research

Iron Content in Herbs

High-Iron Herbs

Several herbs have been identified as rich sources of iron. For instance, Boerhavia diffusa, Lepidium sativum, and Trachyspermum ammi have been found to contain high levels of iron, exceeding 40 mg/100 g. Additionally, the rootbark of Bridelia cathartica and Lannea stuhlmannii showed prominent iron contents of 35.69 and 35.21 mg/100 g, respectively. These findings suggest that certain herbs can be significant sources of dietary iron.

Iron Bioavailability and Absorption

While some herbs are rich in iron, their bioavailability can be influenced by other compounds present in the herbs. For example, polyphenolic compounds in herbs can inhibit iron absorption by forming complexes with iron in the intestine, making it less available for absorption. This inhibitory effect was observed in herbs like chili pepper, garlic, shallot, turmeric, and curry paste, which reduced iron availability by 20-90%. Conversely, tamarind was found to enhance iron availability despite its polyphenol content.

Enhancing Iron Absorption

Herbs Promoting Iron Absorption

Certain herbs have been shown to enhance iron absorption. Coriandrum sativum (coriander) and Petroselinum crispum (parsley) are notable examples. These herbs, rich in chlorophyll and iron, have demonstrated the ability to enhance iron absorption in human intestinal cells. This suggests that incorporating these herbs into the diet could improve iron uptake.

Complementary Therapies for Iron Deficiency Anemia

Herbs such as Curcuma xanthorrhiza, Elephantopus scaber L, and Amaranthus tricolor L have been evaluated for their effectiveness in treating iron deficiency anemia (IDA). While these herbs did not significantly improve hemoglobin, mean corpuscular volume, serum iron, or total iron-binding capacity, they did enhance the quality of life in IDA patients. This indicates that these herbs can be used as complementary therapies alongside conventional iron supplements.

Inhibitory Effects of Polyphenol-Rich Herbs

Impact of Polyphenols on Iron Absorption

Polyphenol-rich herbs and beverages, such as green tea and rosemary, have been shown to reduce nonheme-iron absorption. Studies have demonstrated that the addition of green tea or rosemary extracts to meals significantly decreased iron absorption in young women. Similarly, Jamaican herb teas with high polyphenol content also inhibited iron absorption in rats. These findings highlight the need to consider the polyphenol content of herbs when addressing iron nutrition.

Conclusion

Herbs can be both beneficial and inhibitory to iron nutrition. While some herbs are rich in iron and can enhance its absorption, others contain polyphenolic compounds that inhibit iron uptake. Understanding the specific properties of each herb is crucial for optimizing their use in managing iron deficiency and improving overall iron nutrition. Incorporating iron-rich and absorption-promoting herbs like coriander and parsley, while being mindful of the inhibitory effects of polyphenol-rich herbs, can help in effectively managing dietary iron intake.