polyphenol

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pol·y·phe·nol

 (pŏl′ē-fē′nôl′, -nōl′, -nŏl′)
n.
Any of various alcohols containing two or more benzene rings that each have at least one hydroxyl group (OH) attached. Many polyphenols occur naturally in plants, and some kinds, such as the flavonoids and tannins, are believed to be beneficial to health.

pol′y·phe·no′lic (-fĭ-nō′lĭk, -nŏl′ĭk) adj.

polyphenol

(ˌpɒlɪˈfiːnɒl)
n
(Chemistry) chem a type of chemical compound
Translations
polifenol
References in periodicals archive ?
The study produces some interesting results and although with small numbers, may indicate that the diverse polyphenolics in the different berry groups might be acting differently to produce their effects, as seen through the differences in outcomes for BB and SB.
Contributing to the modes of action for ACTAZIN include the presence of bioactive substances including fiber, polyphenolics and the kiwifruit-specific enzyme, actinidin.
These phenolics and polyphenolics are among the most desirable food bioactives because of their antioxidant activity.
Finley also noted that combining the fiber in cocoa with prebiotics is likely to improve a person's overall health and help convert polyphenolics in the stomach into anti-inflammatory compounds.
Cranberry seeds, stems and skins are known to contain significant levels of the previously described polyphenolics (see sidebar).
In fact olive leaf complex has 30-40 times more Polyphenolics than Extra Virgin Olive Oil.
The good news is that natural compounds called polyphenolics found in fruits, vegetables, and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline," Poulose said.
Cheynier's laboratory has been studying the influence of oxygen on the evolution of polyphenolics in red wines made from Grenache.
Mango polyphenolics are effective on cells that may be on the verge of mutating or being damaged by preventing this kind of damage," said the researchers.
It's the high concentration of antioxidant polyphenolics (plant substances) and anti-inflammatory properties of the compound, resveratrol, according to the author.
Areas discussed include prebiosis with fermentable carbohydrates in pig nutrition, digestibility and nitrogen balance of non conventional protein sources fed to pigs of two different genotypes, effects of botanicals rich in polyphenolics on animal productivity and health, and the greenhouse gas budget of the dairy industry in Canada.
Total polyphenolics were estimated according to a protocol similar to that of Slinkard and Singleton (1977).