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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]
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 ...
Natural phenols can also be found in fatty matrices like olive oil. [101] Unfiltered olive oil has the higher levels of phenols, or polar phenols that form a complex phenol-protein complex. Phenolic compounds, when used in beverages , such as prune juice , have been shown to be helpful in the color and sensory components, such as alleviating ...
The term polyphenol is not well-defined, but it is generally agreed that they are natural products with "several hydroxyl groups on aromatic rings" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". [5] Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and ...
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. [1] Common dietary sources [2] include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, [3] and red wine.
Quercetin is the aglycone form of a number of other flavonoid glycosides, such as rutin (also known as quercetin-3-O-rutinoside) and quercitrin, found in citrus fruit, buckwheat, and onions. [2] Quercetin forms the glycosides quercitrin and rutin together with rhamnose and rutinose , respectively.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol or polyphenol and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens, such as bacteria or fungi.