Food Polyphenols

Polyphenols are a diverse group of naturally occurring compounds that are widely distributed in plant-based foods such as fruits, vegetables, nuts, grains, and spices. This chapter provides a glimpse into the fascinating world of food polyphenols and their potential health benefits. However, polyphenols can be broadly classified into four major groups: phenolic acids, flavonoids, phenolic amides, and other polyphenols. The health benefits of dietary polyphenols are mainly anti-inflammatory, antioxidant, and antiproliferative, or they follow epigenetic regulation. The mechanisms of action of polyphenols involve their ability to bind to enzymes and modulate them, acting as free radical scavengers that prevent the formation of reactive oxygen species or remove them before they damaging vital components of the cell. Research into the microbiome pathway is ongoing, and scientists are working to better understand how these microorganisms interact with their hosts and how these interactions can be manipulated to improve health outcomes.