polyphenols


Also found in: Dictionary.

pol·y·phe·nols

(pol'ē-fē'nolz)
Organic compounds containing more than one phenol group; responsible for the color and flavor of some fruits and vegetables; may have antioxidant properties.
References in periodicals archive ?
In a paper called the 'Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic,' published in the Journal of Agricultural and Food Chemistry last week, Adelaida Esteban-Fernandez and her team found that the polyphenols in wine restrict the presence of harmful bacteria in the mouth.
Previous studies have suggested that the health benefits of polyphenols are linked to them being antioxidants that protect the body from harmful free radicals.
Highest significant concentrations of polyphenols were quantified from Serriphedium quettense and least for Hertia intermedia.
Deep red tomatoes, bright yellow yams, and vibrant green spinach and broccoli also contain powerful polyphenols.
Polyphenols are well known as the largest group of and most widely distributed phytochemicals among plants.
The good news is that following a lifesaving Mediterranean diet does not require deprivation of delicious foods, and the healthy polyphenols can be obtained in dietary supplements.
When added to milk chocolate, the peanut-skin powder increased the levels of polyphenols in milk chocolate to those of dark chocolate without making it bitter.
To find a solution to this problem, the researchers utilized a model system based on polyphenols involved in color changes with ferrous sulphate.
Grape polyphenols helped offset some of the adverse health consequences of consuming a high fat diet rich in saturated fat, according to two laboratory studies conducted at the University of North Carolina Greensboro.
It's a great way to supplement your diet to ensure you're maximizing the power of polyphenols to benefit your health.
Intake of fruits and berries may lower blood pressure (BP), most likely due to the high content of polyphenols.