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Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]
The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
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 ...
The term polyphenol is not well-defined, but it is generally agreed that they are natural products with "several hydroxyl groups on aromatic rings" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". [5] Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and ...
1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References.
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (−O H) bonded directly to an aromatic hydrocarbon group. [1] The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the ...
For example, different types of apples each have their own PLU code, as do different kinds of nuts, organic vs. non-organic lettuce, and so on. ... Food & Wine. According to the International ...
The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins (flavones and flavonols). [1] This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed ...
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