Iron herbs
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Summary
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Some studies suggest that certain herbs and spices like saffron, ginger, cumin, and Boerhavia diffusa can improve iron absorption and treat anemia, while other studies indicate that herbs with high polyphenol content, such as green tea and rosemary, may reduce iron absorption.
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The Role of Herbs in Iron Nutrition and Iron Deficiency Anemia
Introduction to Iron-Containing Herbs
Iron deficiency anemia (IDA) is a prevalent condition worldwide, particularly in regions with limited access to iron-rich foods. Various herbs have been traditionally used to treat anemia, and recent studies have explored their effectiveness and mechanisms in iron nutrition.
Effectiveness of Specific Herbs in Treating Iron Deficiency Anemia
Curcuma xanthorrhiza, Elephantopus scaber L, and Amaranthus tricolor L
A study evaluated the effectiveness of herbs containing Curcuma xanthorrhiza, Elephantopus scaber L, and Amaranthus tricolor L in IDA patients. The results indicated that while these herbs significantly improved the quality of life (QOL) of patients, they did not significantly affect hemoglobin (Hb), mean corpuscular volume (MCV), serum iron (SI), or total iron-binding capacity (TIBC) compared to traditional iron supplements. This suggests that these herbs may serve as complementary therapies rather than primary treatments for IDA.
Saffron, Ginger, and Cumin
Another study on rats demonstrated that saffron, ginger, and cumin powders, when included in the diet, significantly increased serum iron levels, hemoglobin, hematocrit, and ferritin. These herbs also showed improvements in liver function markers, indicating their potential as effective dietary supplements for preventing and treating anemia.
Inhibitory Effects of Certain Herbs on Iron Absorption
Polyphenol-Rich Herbs and Spices
Herbs and spices rich in polyphenolic compounds, such as chili pepper, garlic, shallot, turmeric, and curry paste, have been shown to inhibit iron absorption by forming complexes with iron in the intestine. This inhibition can reduce iron availability by 20-90%, depending on the polyphenol content. Similarly, green tea and rosemary extracts have been found to decrease nonheme-iron absorption significantly, which could impair dietary iron utilization.
Jamaican Herb Teas
Research on Jamaican herb teas revealed that while some teas like Assam tea and certain herb teas (e.g., pepper elder and basil) significantly reduced iron absorption, others like sour sop had no effect. This variability suggests that not all polyphenol-containing beverages uniformly inhibit iron absorption.
Iron Content in Traditional Herbs
Herbs from East Africa
A study analyzing the iron content in different parts of eight plants traditionally used in East Africa for treating anemia found that rootbark generally had higher iron content than leaves and stembark. However, the iron content in traditional decoctions was low, indicating that the therapeutic potential of these herbs might not solely depend on their iron content but also on other factors influencing iron absorption.
Herbal Infusions
Herbal infusions, such as those made from chamomile, mint, St John's wort, sage, and nettle, were found to have varying levels of iron extraction. Iron penetration into these infusions was relatively low (4.4-12.4%), suggesting that while these herbs can contribute to iron intake, they may not be significant sources of dietary iron.
Promoting Iron Bioavailability
Selected Indian Herbs
Screening of eight Indian herbs for iron bioavailability and absorption-promoting activity revealed that some herbs, such as Boerhavia diffusa, Trachyspermum ammi, and Lepidium sativum, had high iron content and potential to promote iron absorption. These findings support the use of certain herbs in food-based strategies to combat iron deficiency anemia.
Conclusion
Herbs play a complex role in iron nutrition and the management of iron deficiency anemia. While some herbs can enhance iron absorption and improve anemia-related parameters, others may inhibit iron availability due to their polyphenolic content. Understanding the specific properties and effects of different herbs is crucial for effectively incorporating them into dietary strategies for preventing and treating iron deficiency anemia.
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