The Polyphenols – Valuable Bioactive Compounds
2025
Andrea-Maria Malanca | Eniko Miheleș | Magdalena Roșu | Patricia Cristina Tarkanyi | Monica Dragomirescu
Polyphenols are molecules with biological activity, present in many foods such as fruits and vegetables, tea and coffee, but they are also found in wine and chocolate. Polyphenols are known for their potentially positive effects on health. Their bioactivity is exhibited by antioxidant and anti-inflammatory activity, cardiovascular and neurodegenerative protection, anticancer properties, modulating effects on the gut health, improving memory, reducing the risk of diabetes, Alzheimer's, etc. The biological activity of polyphenols is correlated with their complex structure. As the name implies, polyphenols are molecules with several phenolic groups. The phenolic groups are hydroxyl groups linked to the aromatic rings and have the ability to donate protons or electrons and reduce the reactive oxygen containing species. The polyphenols have the ability to form complex molecules with metals, thus helping to reduce the oxidative stress. The structural characteristics of polyphenols make them to interact with free radicals, proteins, but also with enzymes, highly selective protein biocatalysts, essential in the functioning of living organisms. The polyphenol content and the antioxidant activity can be assayed, in the laboratory, by spectrophotometric methods.
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