Background Phenolic compounds have been studied for a variety number of bioactivities
using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic …

Increased consumption of fruits and vegetables is associated with a lower risk of chronic
disease such as cardiovascular disease, some forms of cancer, and neurodegeneration. Pro …

Polyphenols are the most abundant antioxidants in the diet and are widespread constituents
of fruits, vegetables, cereals, dry legumes, chocolate, and beverages, such as tea, coffee, or …

The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale
is that their antioxidant activity would prevent free radical damage to macromolecules …

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 …

Polyphenols are a group of phytochemicals with potential health-promoting effects. They are
classified as flavonoid (flavonols, flavanols, flavones, flavanones, isoflavones, and …

This article gives an overview of the potential hazards of polyphenol consumption, as
reported during the round-table discussion at the 1st International Conference on …

Fruit and beverages such as tea and red wine represent the main sources of polyphenols.
Despite their wide distribution, the healthy effects of dietary polyphenols have come to the …

Polyphenols are a large family of phytochemicals with great chemical diversity, known to be
bioactive compounds of foods, species, medicinal plants and nutraceuticals. These …

Polyphenols are a diverse class of natural antioxidants found mostly in fruits and vegetables.
Epidemiological studies show that long-term exposure to polyphenol-rich dietary …