Polyphenols more than an Antioxidant: Role and Scope
2020
Syed Khalid Mustafa | Atif Abdul Wahab A. Oyouni | Meshari M.H. Aljohani | M. Ayaz Ahmad
In this article, an attempt has been made review on phenolics antioxidant activity, and characteristics, as well as the constituents of the different phenolics present in various consumable food items, which reduce the risk of non-communicable diseases. Some polyphenolic compounds are present in selected species, which are beneficial to public health, and it should be comprised as component of food habits for a proper nutrition’s plan. Polyphenols are basically a natural compound and their micronutrients are found in different fruits, beverages, and vegetables. There is no specific deficiency disease caused due to the low dietary intake of phenolics; while the proper intake possibly gives health benefits. Polyphenols are antioxidants, and evidence for their role with improved heart health, neurodegenerative (Alzheimer’s disease) diseases, better blood sugar control, diabetes, reduced inflammation, and a reduced risk of cancer development was studied. A comprehensive understanding of the biological availability of the nutritional polyphenols will helpful to recognize those that are beneficial and protective for human health. Based on latest reports, polyphenolic compounds occupy a unique place in environmental science as an important and common class of bioactive natural products globally. It is building a bridge between different interdisciplinary academic fields of science. This work is based on the reports examined the health effect of polyphenols until today.
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