Phytates, Oxalates & Tannins This is due to the fact that compounds found in plant foods can interfere with
Phytates (phytic acid) in whole grains, seeds, legumes, some nuts—can decrease the absorption of iron, zinc, magnesium, and calcium. [2,3] Saponins in legumes, whole grains—can interfere with normal nutrient absorption. Tannins in tea, coffee, legumes—can decrease iron absorption.
Having a weak gut lining, food allergies, microbiome imbalances such as bacterial overgrowth, damage to the intestines from infection, surgery, pancreatic insufficiency, autoimmune disease–all of these are possible causes that lead to poor nutrient absorption.
Malabsorption syndrome is a digestive disorder that prevents your body from effectively absorbing nutrients from your food. It has many causes, but most of them involve damage to the mucous lining of your small intestine, where most absorption happens.
Lack of dietary fat
The absence of dietary fat is likely to reduce the absorption of fat-soluble vitamins. Vitamins are either fat or water soluble.
Foods That Block Absorption
Phytate-containing foods include whole grains, beans, legumes, nuts and seeds. Wheat bran, says Dr. Andrew Weil, contains an especially high concentration of phytates.
Caffeine, drugs like anticoagulants, cortisone, and thyroxine reduce calcium absorption in the body. Lack of exercise and vitamin d deficiency leads to decrease in calcium absorption.
(a) Nutrients can be absorbed by the enterocyte (gut) cells in the intestines through three ways, secondary active transport, facilitated diffusion, and simple diffusion.
In order for a mineral crystal to grow, the elements needed to make it must be present in the appropriate proportions, the physical and chemical conditions must be favourable, and there must be sufficient time for the atoms to become arranged.
Phytate, which is a natural component of plants, severely decreases intestinal zinc bioavailability and is regarded as the main nutritional inhibitor of zinc absorption.
Many factors, including age, disease states, and medications, can affect calcium absorption. Carbohydrates may enhance calcium absorption while coffee and cigarette smoke may impede it. The best way to get calcium is through food. Many foods are fortified with calcium.
In addition, there are several substances that can interfere with the body's ability to use calcium, including oxalate, protein, phytate, and caffeine. Foods with high amounts of oxalate and phytate reduce the absorption of calcium contained in those foods.
Calcium homeostasis is maintained by actions of hormones that regulate calcium transport in the gut, kidneys, and bone. The 3 primary hormones are parathyroid hormone (PTH) 1,25-dihydroxyvitamin D-3 (Vitamin D3), and calcitonin.
Effective as it is, there are some factors that can influence its efficiency. These factors include: pH of the solvent, concentration, temperature of both the gas and the solvent, effect of heated carbon dioxide and absorbing surface area.
Absorption from the intestine is dependent on: (1) the physiochemical state of the substance, (2) the nonabsorptive physiologic functions and state of the intestine, (3) the metabolic activity and functions of the absorbing cell, and (4) the structure of the absorbing surface.
Vitamins D, E + K
Some evidence suggests that moderate to large doses of the fat-soluble vitamins –specifically vitamins D, E, and K– may compete for and reduce absorption when taken together.
Inhibitors of iron absorption include phytate, which is a compound found in plant-based diets that demonstrate a dose-dependent effect on iron absorption. Polyphenols are found in black and herbal tea, coffee, wine, legumes, cereals, fruit, and vegetables and have been demonstrated to inhibit iron absorption.
Mineral absorption is normally proportional to dietary intake, with two important distinctions—the absorption of iron and calcium, both of which can be regulated according to the needs of the body. Calcium absorption is related to the amount of specific binding protein within the enterocyte.