Relationship between the Ingestion of a Polyphenol-Rich Drink, Hepcidin Hormone, and Long-Term Training

• Main Authors: Débora Villaño, Cristina Vilaplana, Sonia Medina, Francisco Algaba-Chueca, Roberto Cejuela-Anta, Jose Miguel Martínez-Sanz, Federico Ferreres, Angel Gil-Izquierdo
• Format: Article
• Language: English
• Published: MDPI AG 2016-10-01
• Series: Molecules
• Subjects: polyphenols; hepcidin; iron; exercise; juice
• Online Access: http://www.mdpi.com/1420-3049/21/10/1333

The effects of polyphenol-rich foods on the iron status of athletes, as well as the effect of physical training on the hormone hepcidin, implicated in iron metabolism, are not clear. We investigated the influence on iron metabolism of a long-term training intervention of 120 days, measuring the hepcidin concentration in the plasma of 16 elite triathletes, and the effect of the ingestion of 200 mL of either aronia-citrus juice or a placebo drink for 45 days, in a crossover design. The highest plasma hepcidin concentrations were observed at the beginning of the study (116 ± 63 nM) and levels steadily decreased until the end of the intervention (final value 10 ± 7.5 nM). Long-term training might reduce inflammation and, hence, could be responsible for the decrease in hepcidin in triathletes. Polyphenols from aronia-citrus juice did not interfere in iron absorption, as we did not observe significant differences between the intake of the placebo drink or juice with regard to hepcidin levels. Further studies are required to ascertain the time and conditions necessary to restore hepcidin levels, which reflect the iron status of triathletes.