The Term Polyphenol Refers To Several Thousand Plant-Based Molecules That Are Antioxidants26/1/2023 Polyphenols are a diverse group of naturally occurring compounds found in plants, including fruits, vegetables, herbs, spices, and even beverages such as tea and wine. They are known for their antioxidant properties, which means they can neutralize harmful molecules called free radicals and protect cells from damage. There are many different types of polyphenols, including flavonoids, anthocyanins, catechins, and tannins. Each type of polyphenol has its own unique chemical structure and health benefits. For example, flavonoids are known for their anti-inflammatory properties, while anthocyanins are known for their ability to improve cardiovascular health. Research has also shown that Polyphenol may help to reduce the risk of certain types of cancer, particularly cancers of the digestive system. They may also help to improve brain function and reduce the risk of neurodegenerative diseases such as Alzheimer's and Parkinson's. Polyphenols are found in a wide variety of foods and beverages, with some of the richest sources being berries, dark chocolate, green tea, red wine, and extra-virgin olive oil. Eating a diet rich in fruits, vegetables, and whole grains is the best way to get a good intake of polyphenols. It's important to note that polyphenols can also be found in supplements, but it's best to get them through a healthy diet as taking supplements may not always be safe. In addition, polyphenols are heat-sensitive, meaning that cooking or processing can reduce their levels in food. The best way to preserve polyphenols in food is to eat it raw or to use gentle cooking methods such as steaming or sautéing. Overall, Polyphenols are a diverse group of compounds that have many health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Incorporating foods rich in polyphenols into your diet is an easy and delicious way to support your overall health and well-being. In the natural world, polyphenols have a very specific role in protecting plants from pests and illnesses as well as providing them with a vibrant colour. The animals that consume the vegetables subsequently spread the seeds. It is an ingenious method of reproduction! Ironically, this protection system aids us as people. A family of water-soluble compounds called Polyphenol is widely present in plants. A number of phenolic groups that together form a more or less complicated structure with a typically high molecular weight define them. Plants utilise these phytonutrients as part of their defence mechanisms against intruders. If they come from many sources, humans can benefit greatly from them in a number of ways. In actuality, while some polyphenols, like quercetin, are prevalent in all plants, others can only be found in specific foods. Indole found in cabbage and anthocyanins found in several berries, drupes, and ancillary fruits fall within this category. Their protective function stops cell oxidation, which aids in the battle against cellular ageing. They are mostly recognised for their ability to prevent inflammatory, cardiovascular, neurodegenerative, and some forms of cancer. Food flavour and colour are also affected by Polyphenols! Among flavonoids, the flavonone sub-group, which gives grapefruits their bitter flavour, tannins, which give many fruits their astringency (such as the peel and seeds of grapes), and anthocyanins, which give red berries their colour, are a few examples.
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