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  2. Antioxidant effect of polyphenols and natural phenols

    en.wikipedia.org/wiki/Antioxidant_effect_of...

    The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...

  3. Bitter polyphenols in plant-based foods may help lower ...

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    Polyphenols in plant-based foods may trigger gastrointestinal hormones that could help reduce a person's risk for both obesity and type 2 diabetes, new research indicates.

  4. Polyphenol - Wikipedia

    en.wikipedia.org/wiki/Polyphenol

    Polyphenols (/ ˌ p ɒ l i ˈ f iː n oʊ l,-n ɒ l /) are a large family of naturally occurring phenols. [1] They are abundant in plants and structurally diverse. [1] [2] [3] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.

  5. Yes, apple cider can be good for you. But here's why you ...

    www.aol.com/lifestyle/yes-apple-cider-good-heres...

    Weintraub also praises apple cider for being rich in polyphenols - "important antioxidants that support immune health and may help ward off chronic conditions like diabetes, heart disease and ...

  6. 8 Foods High in Polyphenols (and Why You Should Add Them to ...

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  7. Flavonoid - Wikipedia

    en.wikipedia.org/wiki/Flavonoid

    The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed flavanoids. The three cycles or heterocycles in the flavonoid backbone are generally called ring A, B, and C. [ 2 ] Ring A usually shows a phloroglucinol substitution pattern.

  8. Phenolic content in tea - Wikipedia

    en.wikipedia.org/wiki/Phenolic_content_in_tea

    Most of the polyphenols in green tea are flavan-3-ols (catechins). The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.

  9. Here are good reasons why you shouldn’t look down at frozen ...

    www.aol.com/good-reasons-why-shouldn-t-090000685...

    To prevent freezer burn, remove as much air as you can from food and wrap tightly. It is also a good idea to label and date frozen foods. Even the most well-wrapped item does not have eternal life ...