Polyphenols in vegetables

Polyphenols are common antioxidants present in a large number of foods and beverages of plant origin. Phenolic compounds structurally differ from simple molecules, such as phenolic acids, and from highly polymerized compounds, such as pro-anthocyanidins (tannins), which occur in plants and are common in many foods and beverages.

The polyphenols can be divided, depending on their basic chemical:
*Phenolic Acids
*Flavonoids
*Isoflavones, Neoflavonoids and Chalcones
*Flavones, Flavonols, Flavanones and Flavanonols
*Flavanols and Proanthocyanidins
*Anthocyanidins
*Polyphenolic Amides
*Other Polyphenols

Phenolics are an important constituent of fruit quality because of their contribution to the taste, color and nutritional properties of fruit.

Polyphenols provide health benefits by several mechanisms, including the elimination of free radicals, the protection and regeneration of other dietary antioxidants and the chelation of pro-oxidant metals. Polyphenols compounds in vegetables may have complementary mechanisms of action, including stimulation of the immune system, reduction of platelet aggregation, modulation of lipid and hormone metabolism, and antioxidant, antibacterial, antimutagenic, and antiangiogenic effects, reduction of the initiation of tumors, and the induction of apoptosis.

Additionally, phenolics act as:
*metal chelators,
*antimutagens and anticarcinogens,
*antimicrobial agents and
*clarifying agents.

The nature and content of phenolics varies dramatically among plants, which are mainly esterified or glycosylated. They possess beneficial properties, such as antioxidant, immune modulatory actions and anti-cancer and antibacterial activity.

All polyphenols are characterized by the presence in their structure of one or several phenolic groups, capable of reducing reactive oxygen species and various organic substrates and minerals.
Polyphenols in vegetables