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  2. Antioxidant effect of polyphenols and natural phenols

    en.wikipedia.org/wiki/Antioxidant_effect_of...

    The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...

  3. Polyphenol - Wikipedia

    en.wikipedia.org/wiki/Polyphenol

    Polyphenols (/ ˌ p ɒ l i ˈ f iː n oʊ l,-n ɒ l /) are a large family of naturally occurring phenols. [1] They are abundant in plants and structurally diverse. [1] [2] [3] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.

  4. These 5 powerful antioxidants should be part of your diet ...

    www.aol.com/5-powerful-antioxidants-part-diet...

    Per The Post, resveratrol, a natural polyphenol found in dark berries, grapes, red wine, peanuts and pistachios, has been touted as a way to guard against cancer, heart disease and stroke.

  5. What Doctors Want You to Know About Coffee’s Health Benefits

    www.aol.com/doctors-want-know-coffee-health...

    The high presence of antioxidants, specifically polyphenols, in coffee is tied to many benefits including decreasing the risk of diseases like cancer and liver disease. “It is also high in ...

  6. The #1 Protein You Should Be Eating to Help Lower ... - AOL

    www.aol.com/1-protein-eating-help-lower...

    These tasty nuts are rich in polyphenols, good-for-you plant compounds linked to better heart health. Polyphenols are antioxidants that work to neutralize harmful free radicals, reducing oxidative ...

  7. Resveratrol - Wikipedia

    en.wikipedia.org/wiki/Resveratrol

    Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol or polyphenol and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens, such as bacteria or fungi.