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 ?
Scientists have discovered that some chemicals known as polyphenols found in red wine, can inhibit the sticking of cavity-causing bacteria to teeth, thus reducing the prevalence of cavities and other tooth and gum diseases.
Researchers found compounds from the drink, known as polyphenols, helped fend off harmful bacteria in the mouth.
Previous studies indicated that chemicals in green tea called polyphenols are absorbed and alter the energy metabolism in the liver.
Colorful fruits and vegetables contain powerful compounds called polyphenols that have a positive impact on health on many levels.
The first of three columns on polyphenols addresses the basic chemistry of these compounds, followed by columns exploring their health effects, including those related to the skin.
New studies reveal that the high content of polyphenols found in the foods that comprise the Mediterranean diet is a key factor in its ability to reduce the risk of dying.
Both cocoa and peanut skins are rich in polyphenols--although it is unknown at this time if polyphenols from peanut skins and cocoa are equally bioaccessible (meaning in ability to release from food) or equally bioavailable (meaning for use by a consumer).
These changes to color and taste, which are caused by the high amount of polyphenols in fruit purees which react with iron, can negatively affect acceptance of the products by consumers who often focus on product color as a key freshness indicator.
ISLAMABAD -- Recent study has revealed that grape polyphenols can help counter the negative effects of high fat diet.
According to a study recently published in the journal Phytomedicine, this amazing change is simple: Just increase your intake of flavonoids and polyphenols.
In the present study, we focused on the functionalities of pomegranate-derived polyphenols through augmentation of SIRT3.