Polyphenols
Polyphenols
Polyphenols (pronunciation: /ˈpɒlɪˌfiːnɒl, -nəʊl/) are a structural class of mainly natural, but also synthetic or semisynthetic, organic chemicals characterized by the presence of large multiples of phenol structural units. The number and characteristics of these phenol structures underlie the unique physical, chemical, and biological (metabolic, toxic, therapeutic, etc.) properties of particular members of the class.
Etymology
The term "polyphenol" is derived from the Greek words "poly" meaning "many" and "phenol" which refers to a chemical structure formed by a phenyl group (-C6H5) bonded to a hydroxyl group (-OH).
Classification
Polyphenols are classified into different groups based on the number of phenol units they contain, and the way these units are bonded together. The main groups include flavonoids, phenolic acids, stilbenes, and lignans.
Health Benefits
Polyphenols have been studied extensively for their potential health benefits. They are known to have antioxidant, anti-inflammatory, anti-cancer, and anti-microbial properties. They are found in a variety of foods, including fruits, vegetables, tea, and wine.
Related Terms
- Phenol: A type of organic compound that contains a phenyl group.
- Flavonoids: A group of polyphenols that are commonly found in fruits and vegetables.
- Phenolic acids: A type of polyphenol that is found in a variety of foods, including fruits, vegetables, and whole grains.
- Stilbenes: A type of polyphenol that is found in grapes and wine.
- Lignans: A type of polyphenol that is found in flaxseeds, sesame seeds, and whole grains.
External links
- Medical encyclopedia article on Polyphenols
- Wikipedia's article - Polyphenols
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