TanninsPolyphenolsIntestinal AbsorptionAbsorptionIronIron IsotopesIron RadioisotopesIron, DietaryHydrolyzable TanninsPhenolsBiological AvailabilityFerritinsIron Chelating AgentsTeaPhytic AcidFoodFlavonoidsFerrous CompoundsHepcidinsIron OverloadCatechinFood AnalysisAnemia, Iron-DeficiencyFood, FortifiedHemochromatosisProanthocyanidinsDuodenumAnemia, HypochromicDietFerric CompoundsPlant ExtractsWineAscorbic AcidAntimicrobial Cationic PeptidesTransferrinIron CompoundsHemoglobinsCation Transport ProteinsIron-Binding ProteinsHemosiderinBiflavonoidsEnterocytesGrape Seed ExtractFood SupplyAstringentsCaco-2 CellsGallic AcidFood HandlingCamellia sinensisSkin AbsorptionFood PreferencesBreadPolymersAntioxidantsIntestinesReceptors, TransferrinAnthocyaninsZincFood AdditivesAdministration, OralSpectrophotometry, AtomicMeatCross-Over StudiesInfant FoodHemeFecesX-Ray Absorption SpectroscopyBloodlettingPhlebotomyFood LabelingCacaoFlour6-PhytaseJejunumVitisSoybeansIron Metabolism DisordersCerealsLiverNutritional StatusIntestinal MucosaZinc IsotopesFabaceaeDietary SupplementsIntestine, SmallPhenylhydrazinesNutritive ValueAnacardiaceaeEdetic AcidFood, FormulatedFagaceaeIron Regulatory Protein 1Iron-Regulatory ProteinsQuercetinSpectrophotometryCalcium, DietaryAcaciaDietary ProteinsWhole-Body CountingVegetable Proteins