What are Polyphenols?

Polyphenols are chemical compounds naturally found in plants, known for their antioxidant properties. They determine characteristics such as color, aroma, and taste in plants, while also protecting them against environmental stress factors. There are approximately 8000 types of polyphenols, some of which are beneficial for human health.

Sources of Polyphenols

Polyphenols are commonly found in plant-based foods. Particularly, fruits, vegetables, tea, coffee, cocoa, spices, and red wine contain high amounts of polyphenols. The polyphenol content can vary depending on the plant species, variety, growing conditions, and processing methods. Most polyphenols are components that give foods their color, taste, and aroma.

Classification of Polyphenols

Polyphenols are classified into four main groups based on their structural properties: flavonoids, phenolic acids, lignans, and stilbenes. Flavonoids are the largest and most diverse group, further divided into six subgroups: flavones, flavonols, flavanones, isoflavones, anthocyanins, and catechins. Phenolic acids are divided into two subgroups: hydroxybenzoic acids and hydroxycinnamic acids. Lignans and stilbenes are less common groups of polyphenols.

Health Effects of Polyphenols

The health effects of polyphenols are not yet fully understood, but animal studies and epidemiological research have suggested some potential benefits. Polyphenols are believed to prevent cell damage by combating free radicals due to their antioxidant properties. Free radicals can contribute to oxidative stress, which is associated with many diseases. Additionally, polyphenols may modulate enzymes to reduce inflammation, strengthen the immune system, regulate blood sugar levels, and lower cholesterol. It has also been suggested that polyphenols inhibit the growth and spread of cancer cells.