Grapes increase iron deficiency risk: Research
(Syed.Sumair Ali, karachi)
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.
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