Abstract
It was previously reported that bioactive dietary polyphenolic components inhibit basolateral iron transport but increase apical uptake of non‐heme iron in intestinal cells suggesting that polyphenols inhibit non‐heme iron absorption by decreasing basolateral iron export rather than apical iron uptake. We determined how the dietary polyphenols, (‐) ‐epigallocatechin‐3‐gallate (EGCG) and grape seed extract (GSE) increase apical iron uptake, tested if the dietary polyphenols inhibit basolateral iron transport in a dose‐dependent manner, and tested whether ascorbic acid reverses the inhibitory effects of EGCG and GSE on iron absorption. The results demonstrate that EGCG and GSE ‐mediated apical iron uptake is partially due to uptake of a polyphenol‐iron complex. Both EGCG and GSE decreased basolateral iron transport but increased apical uptake of non‐heme iron in a dose dependent manner. Addition of ascorbic acid to the solution containing polyphenolic compounds stimulated basolateral iron transport in a dependent upon the ratio of ascorbic acid to polyphenols. The stimulatory influence of ascorbic acid on basolateral iron transport from solutions containing polyphenolic compounds was associated with an increase of apical iron import. These results suggest that the inhibitory effects of bioactive polyphenolic compounds on iron absorption can be reversed by ascorbic acid.
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