Role of Polyphenols in Diet and Nutrition-An Updated Review

Authors: Mukherjee, Sukhes; Das, Subir K.; Vasudevan, D. M.

Source: Current Nutrition & Food Science, Volume 5, Number 2, May 2009 , pp. 149-159(11)

Publisher: Bentham Science Publishers

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Abstract:

Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. The main polyphenol dietary sources are fruit and beverages (wine, tea, coffee, chocolate and beer) and to a lesser extent vegetables, dry legumes and cereals. Dietary polyphenols are mostly derivatives and/or isomers of flavones, isoflavones, flavonols, catechins and phenolic acids, and possess various biological properties. Research on the effects of dietary polyphenols on human health has developed strongly and supports a role for polyphenols in the prevention of degenerative diseases, particularly cardiovascular diseases, anti-inflammation, antiatherosclerosis, cardiovascular protection, improvement of the endothelial function, as well as inhibition of angiogenesis and cell proliferation activity. This paper covers the elaborate literature on the subject, and highlights the functions and protective effects of dietary polyphenols.

Keywords: Anti-inflammation; antioxidant; cathechin; flavonoid; resveratrol

Document Type: Research article

DOI: http://dx.doi.org/10.2174/157340109788185580

Publication date: 2009-05-01

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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.