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Polyphenols are bioactive compounds occurring in plant foods, which are considered significant owing to their contribution to human health and the prevention of chronic diseases. Phenolic compounds mainly depend on plant food structure and the interaction with other food constituents, mostly proteins, lipids, and carbohydrates.
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this article, the nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed.
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Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this article, the nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed. Estimates of dietary intakes are given for each class of polyphenols. The bioavailability of polyphenols is also reviewed, with particular focus on intestinal absorption and the influence of chemical structure eg, glycosylation, esterification, and polymerization , food matrix, and excretion back into the intestinal lumen. Information on the role of microflora in the catabolism of polyphenols and the production of some active metabolites is presented. Mechanisms of intestinal and hepatic conjugation methylation, glucuronidation, sulfation , plasma transport, and elimination in bile and urine are also described.
Top Foods with Polyphenols
The aim was the assessment of the polyphenol estimated intake and dietary sources among older adults from Mallorca Island. Polyphenol intake was calculated from two non-consecutive h recall diets using the Polyphenol Explorer. The mean daily intake of polyphenol was Highest polyphenol intake was observed among females, 64—67 y. Most polyphenols consumed were flavonoids, and among them the major subclass was flavanols. Alcoholic beverages were the major contributors to the total polyphenol intake
Polyphenols: food sources and bioavailability. Am J Clin Nutr. May;79(5): doi:
Polyphenols: food sources and bioavailability
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Polyphenols are a category of chemicals that naturally occur in plants. There are more than unique polyphenols. Collectively, these chemicals are known as phytochemicals. Read on to learn more about what foods are high in polyphenols, as well as the possible health benefits of consuming them. The number of polyphenols in a food can vary depending on where the food is grown, how it is farmed and transported, how ripe it is, and how it is cooked or prepared.
The current scientific knowledge on the relationship between diet and human health is greatly focused on the effects of phytochemicals, especially polyphenols, on chronic diseases, due to their preventive effect as shown by many epidemiological studies. Polyphenols that are the most common in the human diet are not necessarily the most active in the body because their beneficial effects depend on the plant matrix in which they are incorporated and on processing methods and endogenous factors such as microbiota and digestive enzymes. Polyphenol-rich foods are considered as being potential functional foods due to antioxidant, anti-inflammatory, antimicrobial, immunomodulatory, anticancer, vasodilating, and prebiotic-like properties. This review will outline findings on the preventive effects of polyphenols on chronic diseases, the factors affecting polyphenol bioavailability and bioaccessibility, and new trends in functional food production.