August 23/University Park, Pa./States News Service -- Health benefits from polyphenol antioxidants substances found in many fruits and vegetables may come at a cost to some people. Penn State nutritional scientists found that eating certain polyphenols decreased the amount of iron the body absorbs, which can increase the risk of developing an iron deficiency.
"Polyphenols have been known to have many beneficial effects for human health, such as preventing or delaying certain types of cancer, enhancing bone metabolism and improving bone mineral density, and decreasing risk of heart disease," said Okhee Han, assistant professor of nutritional sciences. "But so far, not many people have thought about whether or not polyphenols affect nutrient absorption."