Penn State University researchers who were running studies related to inflammatory bowel disease (IBD) have found information that consuming foods high in iron may reduce the health benefits of green tea consumption.
The lead researcher, Matam Vijay-Kumar, explained that important antioxidants in green tea bind with the iron in the meal. This is a particular concern to these researchers because the antioxidant EGCG can help reduce the inflammation that is a characteristic of irritable bowel disease. If the EGCG’s effectiveness as an anti-inflammatory agent is diminished by the iron, it can take away a potentially useful treatment tool.
