polyphenol


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Related to polyphenol: Polyphenol oxidase

polyphenol

(pŏl″ē-fē′nōl) [″ + ″]
Any of a large group of colorful phytochemicals found in plants, many of which are antioxidants. Polyphenols include several thousand flavonoids, including flavanones, anthocyanidins, isoflavonoids, and catechins.
References in periodicals archive ?
Each of the individual polyphenol contents were calculated with the help of following formula:-
Deep red tomatoes, bright yellow yams, and vibrant green spinach and broccoli also contain powerful polyphenols.
The first of three columns on polyphenols addresses the basic chemistry of these compounds, followed by columns exploring their health effects, including those related to the skin.
Like many great discoveries, the use of polyphenol in popsicles was accidental.
The head of the cooperation program at the Japan International Cooperation Agency (JICA), Karim Chabir, stressed that "Tunisian olive oil" is no longer just a nutrient but has become a food with medicinal virtues given Its richness in antioxidants and anti allergies ", besides the polyphenol which is used as food additive in the food, pharmaceutical and cosmetic industries.
More than 8,000 different polyphenol compounds have been identified in plants, with several hundred readily available in edible plants.
Caption: An ARS-developed peanut skin extract can increase milk chocolate's polyphenol level without affecting flavor.
These changes to color and taste, which are caused by the high amount of polyphenols in fruit purees which react with iron, can negatively affect acceptance of the products by consumers who often focus on product color as a key freshness indicator.
You can take Advanced Polyphenol Formula (800-7913395) to reap all these positive effects.
In summary, we identified a pomegranate-derived polyphenol, pomegraniin A, that eliminates ROS through SIRT3-dependent SOD2 activation in Caco-2 cells, which would ameliorate intestinal injury induced by hemorrhagic shock as reported previously [41].
The main flavan-3-ol is (-)-epicatechin and makes up 35% of the polyphenol content in the cocoa beans [1].
Also covered are the ways in which polyphenols in plants can be affected during growth and development and what conditions are most important for polyphenol production.