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Polyphenols are plant non-nutrient natural products or the so-called plant secondary metabolites found in fruits, vegetables and seeds that we consume daily. Polyphenols are a large family of compounds derived from secondary metabolism that are widespread in the plant kingdom.
Phenolic compounds or polyphenols are among the most common compounds of secondary metabolism in plants. Their biosynthesis is characteristic of all plant cells and is carried out with the participation of the shikimate and acetate-malonate pathways.
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. Curcumin, a bright yellow component of turmeric (Curcuma longa), is a well-studied polyphenol.
Polyphenols, organic compounds found abundantly in plants, have become an emerging field of interest in nutrition in recent decades. A growing body of research indicates that polyphenol consumption may play a vital role in health through the regulation of metabolism, weight, chronic disease, and cell proliferation.
Polyphenols are compounds that are structurally extremely different, but essential for a variety of functions in plants, responsible for organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical applications.
Polyphenols are the group of biologically active compounds in plant-based foods. [1] . These compounds are embedded in human diet and originate from plants like fruits, vegetables, cereals, and coffee. Polyphenols are also known as a preventive for the degenerative diseases.
Recent studies have shown that many dietary polyphenolic constituents derived from plants are more effective antioxidants in vitro than vitamins E or C, and thus might contribute significantly to the protective effects in vivo.