Green tea is a well-known antioxidant, and we also know that iron is an important nutrient. However, researchers recently found that consuming green tea and an iron-rich meal at the same time may actually negate the green tea’s health benefits.
Penn State nutritionists Matam Vijay-Kumar and Beng San Yeoh and colleagues published a study yesterday (March 8) in the American Journal of Pathology revealing their findings about the effects of consuming green tea and dietary iron at the same time. You can read the full Penn State News article by Marjorie Miller here.
Epigallocatechin-3-gallate, or EGCG, is the main compound in green tea and is what researchers believe gives the tea its antioxidant and anti-inflammatory properties.
I asked Vijay-Kumar a few questions about this research. Read on to learn more.
Editor’s note: This article originally appeared in The Centre Daily Times as an installment of the paper’s Focus on Research column. Focus on Research highlights research projects and topics being explored across all disciplines at Penn State. Each column features the work of a different researcher.
Kermit the Frog sang “It’s not easy being green,” but on an early summer evening in Central Pennsylvania, when the air is soft and smells of sweet hay, and people’s gardens are shooting up almost as you watch, green can feel like the easiest thing of all.
So it was in Dorothy Blair’s backyard garden a few days ago.
I had interviewed her for a recent Probing Question article on local and organic foods. In one email, she mentioned that she’d just come in from gardening. I can’t resist a garden so I quickly wrote back, “Can I come by and have a look?” and a plan was hatched. Continue reading It’s easy being green→