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There is also a considerable and positive role for nutrients in terms of their chelation of iron. Indeed, polyphenolic compounds, many of which have known health benefits [1633-1642], are widely used as food antioxidants [1643; 1644]. There is of course considerable epidemiological evidence for the benefits of consuming fruit and vegetables that are likely to contain such antioxidants (e.g. [1645-1648]), and – although possibly a minimum – this has been popularised as the ‘five a day’ message (e.g.
http://www.fruitsandveggiesmatter.gov/ and
http://www.5aday.nhs.uk/). Even though elements of the ‘Mediterranean’ diet that are considered to be beneficial are usually assumed to be so on the basis of their antioxidant capabilities (but cf. [1649]), many of the polyphenolic compounds (e.g. flavones, isoflavones, stilbenes, flavanones, catechins (flavan-3-ols), chalcones, tannins and anthocyanidins) [1650-1657] so implicated may also act to chelate iron as well [963; 1658-1672]. This is reasonable given that many of these polyphenols and flavonoid compounds [1650; 1673-1682] have groups such as the catechol moiety that are part of the known iron-binding elements of microbial siderophores. Examples include flavones such as quercetin [807; 1642; 1658; 1683-1693], rutin [1658; 1686; 1687; 1694; 1695], baicalin [1689; 1696], curcumin [1642; 1697-1701], kolaviron [1702], flavonol [1703], floranol [1704], xanthones such as mangiferin [1705-1708], morin [1705], catechins [963; 1636; 1667; 1683; 1709; 1710] and theaflavins [1711], as well as procyanidins [1664; 1712] and melatonin [1464; 1713-1716].
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