Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Highlights•Flavonoids from fruits, vegetables, nuts, and legumes inhibit gut
inflammation.•Gut microbiota and host tissue extensively metabolize dietary …

Abstract Background/Objectives Polyphenols are plant secondary metabolites with a large
variability in their chemical structure and dietary occurrence that have been associated with …

Polyphenols are characterised structurally by two or more hydroxyl groups attached to one
or more benzene rings, and provide the taste and colour characteristics of fruits and …

Increased health risk associated with the sedentary life style is forcing the food
manufacturers to look for food products with specific or general health benefits eg beverages …

Metabolic syndrome (MetS) is a cluster of cardiovascular risk factors which severely
increases the risk of type II diabetes and cardiovascular disease. Several epidemiological …

Polyphenols are secondary metabolites produced by plants, which contribute to the plant's
defense against abiotic stress conditions (eg, UV radiation and precipitation), the aggression …

This paper presents an overview of current production methods for food and food
ingredients, and describes options for making healthier foods in a more sustainable manner …

The health effects of (poly) phenols (PPs) depend upon their bioavailability that, in general,
is very low and shows a high interindividual variability. The low bioavailability of PPs is …

It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …