Polyphenols in plant-based foods: implications for health, antioxydantactivity, composition factors, and processing approches: a systematic review
Abstract
Polyphenols are bioactive compounds found in plants, with diverse health benefits and antioxidant properties. They have anti-inflammatory, anti-carcinogenic, antidiabetic, antiviral activity and heart-protective effects. Research links polyphenol rich foods to a lower risk of chronic diseases like cardiovascular issues, cancer, and neurodegenerative disorders. For instance, resveratrol in grapes and red wine shows promise in protecting against age-related diseases, and polyphenols like quercetin and epigallocatechin gallate (EGCG) provide significant antioxidant and anti inflammatory benefits. These bioactive compounds play a crucial role in reducing oxidative stress and mitigating the risk of chronic diseases, though the antioxidant capacity varies among different types of polyphenols. However, the main problem lies in the variability and optimization of polyphenol content and bioavailability, which are influenced by genetic, environmental, and agronomic factors. Plant species, maturity, climate, soil conditions, and agricultural practices all affect polyphenol composition.
How strong is the evidence?
Evidence Hub reads this as a systematic review. Its evidence level is 1 of 5 (Highest · pooled evidence). Pooled evidence from several studies sits at the top of the evidence pyramid.
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