The discovery of polyphenols, also known as polyhydroxy phenols, in the foods we eat is perhaps one of the biggest breakthroughs in nutrition science.

Polyphenols are our largest external source of antioxidants and are found in the plant foods that we eat. Polyphenols are naturally occurring chemicals and are responsible for the brightly colored pigments of many fruits and vegetables.

Polyphenols can be classified into the following groups.

Acetophenones, Benzofurans, chromones, coumarins, flavonoids, phenolic acids, phenols, phenylacetic acids, phenylpropanoids, quinones, stilbenes, xanthones.

Polyphenols have a significant antioxidant quality, by helping to protect tissues against oxidative stress (free radicals), certain polyphenols work as preventative medicines for problems such as cardiovascular diseases, cancer, arthritis, and auto immune disorders. Some have also exhibited anti-inflammatory and hepatoprotective effects.

Among botanical medicines, hawthorn, ginkgo, bilberry, elderberry, and green tea are examples of rich sources of antioxidant polyphenols. Polyphenols can also be found in high concentrations in wine, tea, grapes and a wide variety of other plants.

What are Antioxidants?

Anitoxidant Glutathione

Red wine extract

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