Polyphenol
Polyphenols are a structural class of mainly natural, but also synthetic or semisynthetic, organic chemicals characterized by the presence of large multiples of phenol structural units. The number and characteristics of these phenol structures underlie the unique physical, chemical, and biological (metabolic, toxic, therapeutic, etc.) properties of particular members of the class.
Classification[edit | edit source]
Polyphenols are divided into two main groups: Flavonoids and Non-flavonoids. Flavonoids include flavonols, flavones, flavanones, flavan-3-ols, anthocyanidins, and isoflavonoids. Non-flavonoids include stilbenes, lignans, and phenolic acids.
Sources[edit | edit source]
Polyphenols are found in a wide variety of plants. They are most abundant in fruits, vegetables, whole grains, tea, chocolate, and wine.
Health effects[edit | edit source]
Research suggests that long-term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
