Despite the benefits reported for antioxidants, a new study suggests some of these compounds may place the consumers at risk of developing iron deficiency and anemia.
Previous studies have pointed out the various health benefits of polyphenols including their capability for fighting prostate cancer and leukemia, reducing the risk of heart disease, improving bone health, and preventing glaucoma and other eye conditions.
According to a recently released study, some polyphenol antioxidants, commonly found in legumes and fruits as well as chocolate, green tea and olive oil, are responsible for iron deficiency, the most common nutritional deficiency in the world.
Polyphenol antioxidants grape seed extract and epigallocatechin-3-gallate (EGCG) found in green tea interact with the mechanism through which iron is absorbed in the intestinal tract.
In other words, the combination of polyphenol and iron cannot pass the intestinal cells to enter the bloodstream, resulting in iron deficiency in high-risk individuals, such as pregnant women and young children.
Scientists therefore urged individuals particularly those who are at risk of iron deficiency to keep an eye on the polyphenols they consume.
