Plant polyphenols

Polyphenols are a large family of compounds derived from secondary metabolism that are naturally occur in the plant kingdom, that includes flavonoids, phenolic acids, lignans, and stilbenes. Most of these are derived from l-phenylalanine through the phenylpropanoid pathway.

Polyphenols are generally involved in defense against ultraviolet radiation or aggression by pathogens.

These foods have the highest polyphenol content per serving in addition to their other essential nutrients: berries, herbs and spices, cocoa powder, nuts, flaxseeds, vegetables, olives, coffee and tea. Many other foods also offer significant amounts of these compounds.

Polyphenols are also found in beans, cereals, and soy. Fruits like grapes, apple, pear, cherries and berries contains up to 200–300 mg polyphenols per 100 grams fresh weight. The products manufactured from these fruits, also contain polyphenols in significant amounts.

Polyphenols are becoming increasingly important, in particular because of their beneficial effects on health. Their role as natural antioxidants is increasing in the prevention and treatment of cancer, inflammatory, cardiovascular, and neurodegenerative diseases.

Their intakes from fruit, vegetables, seeds, and nuts have been associated with lower risks of chronic and age-related degenerative diseases. Polyphenols can help manage blood pressure levels and keep the blood vessels healthy and flexible, promoting good circulation. They also help reduce chronic inflammation, another risk factor for heart disease.
Plant polyphenols