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Polyphenols or plant polyphenols are natural micronutrients found plants like fruits, vegetables, spices, tea and coffee, although many are also included in dietary supplements.[1][2]

Examples of polyphenols include:

  • Flavonoids like quercetin and catechins from fruits
  • Polyphenolic amides like capsaicinoids from chili peppers
  • Phenolic acids like lignans and stilbenes from vegetables or whole grains
  • Resveratrol from red wine
  • Ellagic acid from berries[2]

Theory[edit | edit source]

Polyphenols have antioxidant and anti-inflammatory properties.[2]

Evidence[edit | edit source]

Research has shown that polyphenols may help regulation of energy metabolism, body weight and obesity, they may have a role in cardiovascular disease, neurodegenerative diseases, cancer, and cell proliferation, and other chronic illnesses.[2]

Clinicians[edit | edit source]

Risks and safety[edit | edit source]

Costs and availability[edit | edit source]

See also[edit | edit source]

Learn more[edit | edit source]

References[edit | edit source]

  1. Williamson, G. (September 2017). "The role of polyphenols in modern nutrition". Nutrition Bulletin. 42 (3): 226–235. doi:10.1111/nbu.12278. ISSN 1471-9827. PMC 5601283. PMID 28983192.
  2. 2.0 2.1 2.2 2.3 Cory, Hannah; Passarelli, Simone; Szeto, John; Tamez, Martha; Mattei, Josiemer (September 21, 2018). "The Role of Polyphenols in Human Health and Food Systems: A Mini-Review". Frontiers in Nutrition. 5: 87. doi:10.3389/fnut.2018.00087. ISSN 2296-861X. PMC 6160559. PMID 30298133.