Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

<div>Sensory map of tea and fortified tea prepared using different Fe : EDTA ratios. (a) Natural tea, (b) 1 : 2 fortified tea, and (c) 1 : 1 fortified tea.</div>

Journal of Food Quality

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Figure 1

Figure 1: Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability 