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A century of research shows eating these compounds can help protect against heart disease and Alzheimer’s

In plants, polyphenols play the role of protecting against environmental hazards such as drought and UV radiation. When animals eat a plant, the polyphenols’ antioxidant properties then in turn counteract free radicals in the animal’s body. This antioxidant effect from foods is important for human health, since many diseases (cardiovascular diseases, cancer, type 2 diabetes, etc.) are characterised partly by an imbalance of free radicals, also known as high oxidative stress. This generated widespread interest in polyphenols due to their potential health effects, and many studies were performed to test their antioxidant properties. However, the antioxidant effects which were clearly observable…

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 What are Polyphenols? Another Great Reason to Eat Fruits and Veggies

Polyphenols are a class of compounds found in many plant foods that includes flavonoids, phenolic acids, lignans, and stilbenes. There are more than 8,000 different types of polyphenols that have been identified so far. Some polyphenols that have gained popularity are epigallocatechin gallate (EGCG) in green tea and resveratrol in grapes and wine.

Articles of Interest

Dietary Polyphenols and Their Perceived Health Benefits

The range of foods that polyphenols can be found in is quite extensive due, in part, to the large number of molecules being represented. Because polyphenols are plant metabolites, they are only found in plant foods and their derivatives. Polyphenols are responsible for a large portion of taste and color in plant foods, as well as being protective agents for the plants themselves. The amounts found in foods vary greatly across the different classes. The bioavailability of these molecules also varies but does not necessarily align with the abundance of polyphenols in food. Bioavailability varies based on efficiency of absorption and rate of excretion.

Foods Rich in Polyphenols — and Why They’re Important

Some of the best nutrition advice out there is to “eat the rainbow.” As in, eat a variety of natural, colorful foods. Red strawberries, purple plums, green … greens. You get the picture. That’s because the vibrancy of the blue in your blueberries is a sign they’re packed with chemical compounds called polyphenols, which are rich in antioxidant and anti-inflammatory properties.

Health benefits of polyphenols: A concise review

Plants produce polyphenols, which are considered highly essential functional foods in our diet. They are classified into several groups according to their diverse chemical structures. Flavanoids, lignans, stilbenes, and phenolic acids are the four main families of polyphenols. Several in vivo and in vitro research have been conducted so far to evaluate their health consequences

Plant polyphenols as dietary antioxidants in human health and disease

Polyphenols are secondary metabolites of plants and are generally involved in defense against ultraviolet radiation or aggression by pathogens. In the last decade, there has been much interest in the potential health benefits of dietary plant polyphenols as antioxidant.

Polyphenols: From Theory to Practice

Polyphenols are almost ubiquitous in plants, being generally involved in the attraction of pollinators, the execution of structural functions, the defense against ultraviolet radiation and the protection of plants against microbial invasion and herbivores.

Possible Side Effects of Polyphenols and Their Interactions with Medicines

Polyphenols are an important component of plant-derived food with a wide spectrum of beneficial effects on human health. For many years, they have aroused great interest, especially due to their antioxidant properties, which are used in the prevention and treatment of many diseases. Unfortunately, as with any chemical substance, depending on the conditions, dose, and interactions with the environment, it is possible for polyphenols to also exert harmful effects.

Power up with polyphenols

We’ve all heard that we need to eat more plant foods, but what is it about plant foods that make them so good for us? Plants foods have many benefits, but beyond their fiber, vitamin and mineral content is their amazing and powerful polyphenol content.

Resveratrol May Not Be The Elixir In Red Wine And Chocolate

But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a study published Monday in JAMA Internal Medicine, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.

The Role of Polyphenols in Human Health and Food Systems: A Mini-Review

Polyphenols, organic compounds found abundantly in plants, have become an emerging field of interest in nutrition in recent decades. A growing body of research indicates that polyphenol consumption may play a vital role in health through the regulation of metabolism, weight, chronic disease, and cell proliferation. Over 8,000 polyphenols have thus far been identified, though their short- and long-term health effects have not been fully characterized.

The truth about red wine's health benefits

Health journalism is often filled with conflicting and confusing claims. And there may be no better example of this befuddlement than in the reporting around red wine. One day, a story emerges saying red wine is good for you. The next day, it's bad. The next day, it's good again.

Resources

5 foods rich in heart-healthy polyphenols

There isn’t much dispute about the health benefits of apples. After all, “an apple a day keeps the doctor away,” right? But what about red wine, chocolate, and various oils and spices? As it turns out, chemical compounds called polyphenols are found in all of these items. Polyphenols occur naturally, can have antioxidant properties, and are more generally found in fruits, vegetables, cereals, dry legumes, chocolate, and some beverages, oils, and spices.

9 Polyphenol-Rich Foods (and Drinks)—Plus Healthy Ways to Eat More of Them

Often when considering the nutritional value of a certain food, we immediately turn our attention to what macronutrients (carbohydrates, fat, and protein) and micronutrients (those we need in smaller quantities, such as vitamins and minerals) it contains. But when it comes to plant foods, their nutrition goes even deeper—much deeper—mainly because plant foods are rich in polyphenols.

Polyphenols Applications

Established in 2005, Polyphenols Applications Group spearheads the Annual World Congress on Polyphenols. We converge global experts in food, nutrition, medicine, and more to share cutting-edge research.