Sentences with phrase «inhibit zinc absorption»

Iron and calcium inhibit zinc absorption.

Other substances in foods or drinks (like caffeine and phytates) can inhibit zinc absorption so if zinc foods or supplements are consumed within a few hours of foods containing these supplements, absorption may be inhibited.

Alcohol and some prescription meds may also inhibit zinc absorption.

For instance, this study found that the phytic acid in maize inhibited zinc absorption massively, while this one commented that «phytic acid is the main known inhibitor of zinc».

For example, one study showed that a wheat roll containing 2 mg phytic acid inhibited zinc absorption by 18 percent; 25 mg phytic acid in the roll inhibited zinc absorption by 64 percent; and 250 mg inhibited zinc absorption by 82 percent.12 Nuts have a marked inhibitory action on the absorption of iron due to their phytic acid content.13

Not exact matches

Phytic acid can inhibit absorption of some minerals including iron and zinc, Caspero says.

Sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.

Phytic acid is a substance in the bran of grains that can inhibit part of the absorption of calcium, magnesium, copper, zinc and iron.

And this means that phytic acid can inhibit the micronutrient absorption of zinc, iron, magnesium, and calcium in the digestive system.

The antinutrients present in the bran of all un-sprouted grains inhibit the ability of the body to digest the grain, as well as inhibiting absorption of calcium, magnesium, iron, copper and zinc.

Both iron and zinc can inhibit calcium absorption as can excess phosphorus and magnesium.

Moreover, zinc absorption is inhibited by plant compounds such as phytate, oxalate, polyphenols and fiber, and enhanced by compounds present in meat.

Now, this is not necessarily bad news as phytic acid (inositol hexaphosphate or IP6) can actually do great things for you — like prevent kidney stone formation — but it also inhibits the absorption of certain minerals, mostly the metals calcium, iron, magnesium and zinc.

Zinc in legumes, whole grains, and other vegetables is less bioavailability because they contain phytates, which may bind to zinc and inhibit absorptZinc in legumes, whole grains, and other vegetables is less bioavailability because they contain phytates, which may bind to zinc and inhibit absorptzinc and inhibit absorption.

Iron, magnesium and copper are all blocked from absorption, and zinc is also inhibited.

I've recently read a report saying that this means I could have a too high intake of phytic acid which will inhibit absorption of certain minerals, ie calcium and zinc — the very reasons I'm eating them.

Because zinc absorption is inhibited by the presence of food (notably foods containing either phytates, such as high fiber whole grains, or casein, a milk protein) it is often suggested to take zinc supplements away from meals.

Phytate — a phosphorus - rich molecule that may provide us with health benefits well beyond its phosphorus content — is also a molecule that can inhibit absorption of dietary zinc.

Both quinolone antibiotics (such as Cipro ®) and tetracycline antibiotics (such as Achromycin ® and Sumycin ®) interact with zinc in the gastrointestinal tract, inhibiting the absorption of both zinc and the antibiotic [84,85].

Phytates — which are present in whole - grain breads, cereals, legumes, and other foods — bind zinc and inhibit its absorption [2,12,13].

Just one avocado per day provides phytosterols — which inhibit the absorption of cholesterol; lutein for healthy eyes and skin; and, of course, vitamin C, manganese, selenium, zinc plus many other life - supportive nutrients.

Spinach is the cruciferous vegetable highest in oxalic acid, a potent mineral - binder that inhibits the absorption of dietary minerals including calcium, zinc, magnesium and iron.

All grains contain a phytic acid which inhibits the absorption of calcium, magnesium, iron, copper and zinc.

contains high levels of phytic acid, which reduces absorption of minerals like zinc and iron and inhibits enzymes we need to properly digest food;

Cooking can also reduce certain chemicals in a vegetable that inhibit the absorption of minerals, including important minerals like zinc, iron, calcium and magnesium.

He also referred to the use of zinc sulphate that can inhibit the absorption of copper.