TanninsPolyphenolsIronIntestinal AbsorptionAbsorptionIron IsotopesIron RadioisotopesHydrolyzable TanninsIron, DietaryPhenolsIron Chelating AgentsTeaFerritinsFlavonoidsBiological AvailabilityPhytic AcidFerrous CompoundsHepcidinsIron OverloadCatechinAnemia, Iron-DeficiencyHemochromatosisProanthocyanidinsAnemia, HypochromicDuodenumFerric CompoundsFood, FortifiedWinePlant ExtractsAntimicrobial Cationic PeptidesTransferrinIron CompoundsAscorbic AcidIron-Binding ProteinsCation Transport ProteinsFood AnalysisHemoglobinsDietHemosiderinBiflavonoidsGrape Seed ExtractAstringentsEnterocytesGallic AcidCamellia sinensisPolymersAntioxidantsBreadCaco-2 CellsReceptors, TransferrinAnthocyaninsVitisPhlebotomyBloodlettingIron Metabolism DisordersCacao6-PhytaseAnacardiaceaeIntestinesHemeFagaceaePhenylhydrazinesFlourIron Regulatory Protein 1MeatIron-Regulatory ProteinsFabaceaeAcaciaSoybeansCross-Over StudiesQuercetinLiverEdetic AcidNutritional StatusDietary SupplementsWhole-Body CountingChlorogenic AcidZincCerealsDeferoxaminePhytotherapyErythropoiesisIron Regulatory Protein 2Administration, OralFoodCitrus aurantiifoliaMalusVegetable ProteinsFecesAnticarcinogenic AgentsDigitariaHematocritIntestinal MucosaStilbenesDysprosiumFood HandlingDietary ProteinsFood AdditivesZinc IsotopesInfant Food