User:Cattenion/polyphenols: Difference between revisions – Wikipedia

Polyphenols are a class of phytochemicals that have antioxidant properties ^[1][2] (modulate oxidative stress – ^[3] have application as redox medecine ^[4]).

Polyphenols are divided into numerous groups based on the strength of the phenolic ring. ^[5]

Primary classes and sources of different types of polyphenols: ^[6]

Curcuminoid curcuma longa rhizome ^[7]

bisdemethoxycurcumin ^[8]

curcumin ^[7]

demethoxycurcumin ^[7]

Flavonoid: ^[9][5][10]

Anthocyanins ^[6] aubergine, blackberry, black currant, blueberry, black grape, cherry, rhubarb ^[6]

apigenidin (AD) ^[11]

cyaniding (CY) ^[11]

delphinidin (D) ^[11]

malvidin (M) ^[11]

pelargonidin (PE) ^[11]

Flavanols apple, tea ^[11]

catechin (CA): ^[11] tea leaves, beans, black grapes, cherries, cacao ^[12]

epigallocatechin gallate / ^[8] epigallocatechin-3-gallate: green tea ^[13]

epicatechin (EC) ^[11][13]

epigallocatechin (EG) ^[11][13]

glausan-3 (G3) ^[11]

proanthocyanidins (P) ^[11]

Flavanones ^[6] orange juice, grapefruit juice, lemon juice ^[6]

eriodictyol ^[14]

hesperidin (H)) ^[11]

liquiritigenin ^[14]

naringenin (NE) ^[11]

naringin (NI) ^[11]

pinocembrin ^[14]

taxifolin (TA) ^[11]

Flavones ^[6] parsley, celery ^[6]

apigenin (A) ^[11]

chrysin (C) ^[11]

glucosidestangeretin (G) ^[11]

luteolin (L) ^[11]

rutin (R) ^[11]

Flavonols ^[6] yellow onion, curly kale, leek, cherry tomato, brocolli, blueberry ^[6]

Monomeric flavanols chocolate, beans, apricot ^[6]

kaempferol (K) ^[11]

myricetin (M) ^[11]

quercetin (Q) ^[11]

tamarixetin (T) ^[11]

Isoflavones ^[6] soy flour, boiled soybeans, miso, tofu, tempeh, soy milk ^[6]

daidzein (DA)) ^[11]

genistein (GE) ^[11]

Lignans ^[15][5][10]

lariciresinol ^[15]

matairesinol ^[15]

pinoresinol ^[15]

secoisolariciresinol diglucoside ^[15]

Phenolic acids:^[15][5][10]

hydroxybenzoic acids: blackberry, raspberry, black currant ^[6]

hydroxycinnamic acids: blueberry, kiwi, cherry, plum ^[6]

Phenylethanoid glucosides ^[16]

verbascoside: olive ^[17]

Secoiridoid ^[17]

oleuropein: olive ^[18][17]

Stilbenes ^[15][5][10]

pallidol ^[19]

resveratrol:^[15] japanese knotweed ^[19]

trans-delta-viniferin ^[19]

trans–piceatannol ^[19]

Tannins ^[10]

Xanthones ^[20]

bis-xanthones ^[21]

prenylated xanthone ^[21]

simple xanthones ^[21]

xanthone glucosides / glycosylated xanthones ^[21]

mangiferin mangifera indica ^[8][22]

xanthonolignoids ^[21]

Alfonso Pompella, Helmut Sies, Roland Wacker, Fred Brouns, Tilman Grune, Hans Konrad Biesalski, Jan Frank The use of total antioxidant capacity as surrogate marker for food quality and its effect on health is to be discouraged Nutrition Volume 30, Issues 7–8, July–August 2014 “Many phytochemicals, for example, are poorly absorbed and rapidly metabolized into molecules with altered physicochemical, and therefore biological, properties. Consequently, the use of TAC assays for the in vitro assessment of antioxidant quality of food, which often is employed as a marketing argument or for the assessment of the “wholesomeness” of food, is to be discouraged…Other antioxidant food components, including flavonoids, phenolic acids, and other phytochemicals, however, may not act as antioxidants within the organism, because they undergo extensive first-pass metabolism in the intestine and liver during which redox-active hydroxyl groups are conjugated with functional groups (e.g., glucuronic acids, sulfate, methyl substituents), which abolishes their antioxidant function. In addition and in contrast with ascorbic acid and α-tocopherol, which are absorbed well, the uptake of plant polyphenols is limited and only a few percent of the ingested dose is typically taken up into the body”