Tannins from spices are associated with the low absorption of iron

Published in the Journal of the Science of Food and Agriculture Volume 33, Issue 1, pages 89–96, January 1982

Tannin content of foods commonly consumed in India and its influence on ionisable iron
Bagepalli S. Narasinga Rao, Tatineni Prabhavathi

This study can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740330116/abstract

The study found that diets consumed in different parts of India have high tannin contents (mainly from spices) and the high level of tannin in these foods is associated with the low absorption of iron.

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