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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.
C 6-C 7-C 6 Diarylheptanoids are not included in this Harborne classification.. They can also be classified on the basis of their number of phenol groups. They can therefore be called simple phenols or monophenols, with only one phenolic group, or di-(bi-), tri-and oligophenols, with two, three or several phenolic groups respectively.
Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]
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Flax seeds and sesame seeds contain high levels of lignans. [1] [8] The principal lignan precursor found in flaxseeds is secoisolariciresinol diglucoside.[1] [8] Other foods containing lignans include cereals (rye, wheat, oat and barley), soybeans, tofu, cruciferous vegetables, such as broccoli and cabbage, and some fruits, particularly apricots and strawberries. [1]
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 ...
Furthermore, flavonoids can be found in plants in glycoside-bound and free aglycone forms. The glycoside-bound form is the most common flavone and flavonol form consumed in the diet. [1] A biochemical diagram showing the class of flavonoids and their source in nature through various inter-related plant species.
Catechin / ˈ k æ t ɪ k ɪ n / is a flavan-3-ol, a type of secondary metabolite providing antioxidant roles in plants. It belongs to the subgroup of polyphenols called flavonoids. The name of the catechin chemical family derives from catechu, which is the tannic juice or boiled extract of Mimosa catechu (Acacia catechu L.f). [1]