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

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Fruit and vegetables (F&V) have been a cornerstone of healthy dietary recommendations;
the 2015–2020 US Dietary Guidelines for Americans recommend that F&V constitute one …

Awareness of the human health benefits of blueberries is underpinned by a growing body of
positive scientific evidence from human observational and clinical research, plus …

Growing evidence support association between polyphenol intake and reduced risk for
chronic diseases, even if there is a broad debate about the effective amount of polyphenols …

Diabetes mellitus (DM) is a prevailing global health metabolic disorder, with an alarming
incidence rate and a huge burden on health care providers. DM is characterized by the …

Although flavonoid compounds have various pharmacological applications, they generally
exhibit low oral bioavailability due to their poor aqueous solubility. To address this problem …

At a population level, there is growing evidence of the beneficial effects of dietary flavonoids
on health. However, there is extensive heterogeneity in the response to increased intake …

Growing evidence from animal studies supports the anti-diabetic properties of some dietary
polyphenols, suggesting that dietary polyphenols could be one dietary therapy for the …

Significant evidence from epidemiological investigations showed that dietary polyphenols
might manage and prevent type 2 diabetes (T2D). This review summarizes human studies …