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Chemistry and Biochemistry of Dietary Polyphenols

Guelph Food Research Centre, Agriculture & Agri-Food Canada, 93 Stone Road West, Guelph Ontario, N1G 5C9, Canada
Nutrients 2010, 2(12), 1231-1246; https://doi.org/10.3390/nu2121231
Received: 30 October 2010 / Revised: 29 November 2010 / Accepted: 9 December 2010 / Published: 10 December 2010
(This article belongs to the Special Issue Polyphenolics)
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. View Full-Text
Keywords: polyphenols; phenolics; phenolic acids; flavonoids; extraction; separation; antioxidant; cell signal modulation polyphenols; phenolics; phenolic acids; flavonoids; extraction; separation; antioxidant; cell signal modulation
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MDPI and ACS Style

Tsao, R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients 2010, 2, 1231-1246. https://doi.org/10.3390/nu2121231

AMA Style

Tsao R. Chemistry and Biochemistry of Dietary Polyphenols. Nutrients. 2010; 2(12):1231-1246. https://doi.org/10.3390/nu2121231

Chicago/Turabian Style

Tsao, Rong. 2010. "Chemistry and Biochemistry of Dietary Polyphenols" Nutrients 2, no. 12: 1231-1246. https://doi.org/10.3390/nu2121231

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