An antioxidant is a substance that at low concentrations delays or prevents oxidation of a
substrate. Antioxidant compounds act through several chemical mechanisms: hydrogen …

“Bioactive compounds” are extranutritional constituents that typically occur in small
quantities in foods. They are being intensively studied to evaluate their effects on health. The …

Increasing interest in the health benefits of tea has led to the inclusion of tea extracts in
dietary supplements and functional foods. However, epidemiologic evidence regarding the …

Flavonoids and their polymers constitute a large class of food constituents, many of which
alter metabolic processes and have a positive impact on health. Flavonoids are a subclass …

Epidemiological, clinical and experimental studies have established a positive correlation
between green tea consumption and cardiovascular health. Catechins, the major …

Polyphenolic flavonoids are among a wide variety of phytochemicals present in the human
diet. Basic research, animal model, and human studies suggest flavonoid intake may reduce …

Phenolic compounds constitute a large and diverse group of secondary metabolites derived
from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom …

This paper seeks to catalyse a reappraisal of the nature, fate and biological significance in
humans of phenols, polyphenols and tannins (PPT) consumed in normal diets, and in …

Diabetes mellitus is one of the major non-communicable diseases accounting for millions of
death annually and increasing economic burden. Hyperglycemic condition in diabetes …

Oxidative stress was reported to be involved not only in cardiovascular diseases, but also in
hypertension. Epidemiologic studies indicated that tea consumption slightly reduces blood …