Effects of Polyphenol-Rich Foods on Chronic Diseases

Dear Colleagues,

Polyphenols comprise an extended number of compounds belonging to groups as different as flavonoids and hydroxycinnamic acids found mainly in plant foods and derived products, but having also been found in trace amounts in animal products after they had consumed such polyphenol-rich plant products.

Polyphenols have been gaining attention since the 1990s, and although not being considered nutrients, their study in relation to their health implications has produced thousands of scientific publications. However, it is still difficult to define their implications concerning health maintenance and chronic disease prevention or even treatment. There are many difficulties in their study, the first being the fact that this group of compounds includes such a diverse array of chemical structures and their effects as part of food products in which they coexist with many other nutrients and non-nutrients. However, today it is generally accepted that they exert a vasoprotective effect, might modulate blood pressure, exert a regulatory effect both in the lipid and glucidic metabolism and have an immunomodulatory and gut microbial effect. It is by all these means that polyphenols might be of use in the prevention and treatment of chronic diseases as prevalent as obesity, cardiovascular disease or neurocognitive decline.

Dr. Sonia de Pascual-Teresa
Dr. Luis Goya
Guest Editors

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