Green tea is known for its many health benefits as a strong antioxidant. It is the beverage of choice for the health-conscious amongst us, complementing a weight loss programme rich in different superfoods, kale and spinach.
However, scientists have discovered that consuming green tea with meals rich in iron may cause the beverage to lose its antioxidant powers.
Study creator Dr Matam Vijay-Kumar, of Penn State University, mentioned, ‘If you drink green tea after an iron-rich meal, the principal part within the tea will bind to the iron.
When that happens, the green tea loses its potential as an antioxidant.
‘To get the advantages of inexperienced tea, it could be greatest to not devour it with iron-rich meals.’
The group of scientists investigated the results of green tea and iron in laboratory mouse models of inflammatory bowel disease (IBD).
The illness includes persistent irritation of the digestive tract and usually entails diarrhoea, aches, fatigue, weight reduction and other signs resembling iron deficiency or anaemia.
Thus, many IBD sufferers are prescribed iron dietary supplements.
Consuming green tea is believed to be useful for IBD sufferers as a result of EGCG – the principal part in green tea – can inhibit the enzyme myeloperoxidase.
The enzyme is pro-inflammatory and released by white blood cells throughout inflammation.
And so, to mitigate IBD flare-ups, folks typically search to inactivate myeloperoxidase.
However, when EGCG and iron are consumed concurrently, EGCG binds to iron and loses its capacity to inhibit the enzyme.
Furthermore, the scientists additionally discovered that EGCG can be inactivated by a bunch of proteins – which is very considerable in inflammatory situations.
Thus, the scientists decided that ingesting green tea and iron dietary supplements – or consuming iron-rich meals – at the same time could be counterproductive, as each would cancel one another out.
Dr Vijay-Kumar mentioned, ‘It is essential that IBD sufferers who take each iron dietary supplement and green tea know the way one nutrient impacts the other.
‘The data from the research could be useful for each individual who takes pleasure in green tea and drinks it for its normal advantages, in addition to individuals who use it particularly to deal with sicknesses and situations.’
Another research creator, graduate scholar Beng San Yoeh, added that the good thing about inexperienced tea relies upon the bioavailability of its lively elements.
Mr Yoeh mentioned: ‘It isn’t solely a matter of what we eat, but in addition, when we eat and what we eat it with.’
*The research was published in the American Journal of Pathology.
