The effect of tannin on the in vitro solubilization of iron

Citation

Mowry CB. 2001. The effect of tannin on the in vitro solubilization of iron. In Edwards M, Lisi KJ, Schlegel ML, Bray RE, Eds., Proceedings of the Fourth Conference on Zoo and Wildlife Nutrition, AZA Nutrition Advisory Group, Lake Buena Vista, FL.

Abstract

The absorption of dietary iron can be greatly influenced by other constituents in the diet, such as ascorbic acid (vitamin C) and tannins. Ascorbic acid increases the bioavailability of iron by converting Fe3+ to Fe2+, while tannins can reduce the bioavailability of iron by binding to it. Captive herbivorous animals are often impacted by either the addition or absence of ascorbic acid and tannins in the diet.

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