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 ?
Since different teas contain different polyphenols that might underlie the fat-cell response, Hwang's team tested the antidiabetic effects of several polyphenols from the best-performing teas.
The bottom line: count your servings and shoot for five fruits and five vegetables a day with as much variety as possible to increase your exposure to as many different polyphenols as possible for optimum health benefits.
The scientists measured levels of polyphenols - powerful antioxidants found in tea, which are said to have health-giving properties - and chemicals produced when polyphenols break down in the body.
The skins provide red wine with its color and contain the highest concentration of polyphenols, which are potent antioxidants.
Polyphenols have a large and diverse array of beneficial effects on both plants and animals.
They turned to plant polyphenols, which have promise as compounds that can dampen allergic reactions.
Promising experimental and clinical data on tea polyphenols have demonstrated protective effects.
Furthermore it was shown that non-alcoholic wheat beer containing polyphenols has a positive, health promoting effect on the human body: inflammation parameters in the blood were significantly reduced, and there was a lower frequency of infection with milder symptoms.
Polyphenol compounds are antioxidants that are present in fruits, vegetables, and some nuts.
Frost & Sullivan estimates the polyphenol market to be worth more than 100 million [euro] in Europe alone.
Discovering that the juice of the olive contains from 300 to 500 more polyphenols than extra- virgin olive oil, CreAgri devised a method to mechanically separate the bioactives from the juice obtained during milling of the olives.
In addition, the beans that were stored and then roasted for 45 minutes had more polyphenols and higher antioxidant activity than beans whose pods were not stored prior to fermentation.