Open AccessThis article is
- freely available
Chemistry and Biochemistry of Dietary Polyphenols
Guelph Food Research Centre, Agriculture & Agri-Food Canada, 93 Stone Road West, Guelph Ontario, N1G 5C9, Canada
Received: 30 October 2010; in revised form: 29 November 2010 / Accepted: 9 December 2010 / Published: 10 December 2010
Abstract: Polyphenols are the biggest group of phytochemicals, and many of them have been found in plant-based foods. Polyphenol-rich diets have been linked to many health benefits. This paper is intended to review the chemistry and biochemistry of polyphenols as related to classification, extraction, separation and analytical methods, their occurrence and biosynthesis in plants, and the biological activities and implications in human health. The discussions are focused on important and most recent advances in the above aspects, and challenges are identified for future research.
Keywords: polyphenols; phenolics; phenolic acids; flavonoids; extraction; separation; antioxidant; cell signal modulation
Article StatisticsClick here to load and display the download statistics.
Notes: Multiple requests from the same IP address are counted as one view.
Cite This Article
MDPI and ACS Style
Tsao, R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients 2010, 2, 1231-1246.
Tsao R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients. 2010; 2(12):1231-1246.
Tsao, Rong. 2010. "Chemistry and Biochemistry of Dietary Polyphenols." Nutrients 2, no. 12: 1231-1246.