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Review
. 2010 Dec;2(12):1231-46.
doi: 10.3390/nu2121231. Epub 2010 Dec 10.

Chemistry and biochemistry of dietary polyphenols

Rong Tsao  1
Affiliations
Review

Chemistry and biochemistry of dietary polyphenols

Rong Tsao. Nutrients. 2010 Dec.

Abstract

Polyphenols are the biggest group of phytochemicals, and many of them have been found in plant-based foods. Polyphenol-rich diets have been linked to many health benefits. This paper is intended to review the chemistry and biochemistry of polyphenols as related to classification, extraction, separation and analytical methods, their occurrence and biosynthesis in plants, and the biological activities and implications in human health. The discussions are focused on important and most recent advances in the above aspects, and challenges are identified for future research.

Keywords: polyphenols; antioxidant; cell signal modulation; extraction; flavonoids; phenolic acids; phenolics; separation.

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Figures

Figure 1
Figure 1
Typical phenolic acids in food: Left, Benzoic acids; right, Cinnamic acids.
Figure 2
Figure 2
Basic flavonoid structures.
Figure 3
Figure 3
Typical isoflavones, neoflavones and chalcones found in food.
Figure 4
Figure 4
Flavones, flavonols, flavanones and flavanonols.
Figure 5
Figure 5
Flavanols and procyanidins.
Figure 6
Figure 6
Typical procyanidin dimers, trimers and theaflavin.
Figure 7
Figure 7
Major anthocyanidins.
Figure 8
Figure 8
Polyphenol amides.
Figure 9
Figure 9
Other important polyphenols.
Figure 10
Figure 10
Schematic of strategies for the determination of phenolic acids and flavonoids in biological fluids, beverages, plants, and food. Abbreviations: SFE, supercritical fluid extraction; MSPD, matrix solid-phase dispersion; SPME, solid-phase microextraction; ASE/PLE, accelerated solvent extractin/pressurized liquid extraction; HSCCC, high-speed counter-current chromatography; TLC, thin layer chromatography; FL, fluorescence;FID, flame ionization detection; ECD, electron capture detection (GC)/electrochemical detector (LC); CE, capillary electrophoresis (modified from [33]).
Figure 11
Figure 11
Total ion chromatograms of Japanese green tea dried leaves (high- and low–grade green teas). Key compounds for quality determination of green tea: (−)-epigallocatechin (EGC), (−)-epigallocatechin gallate (EGCG), and (−)-epicatechin gallate (ECG). Adapted from [38].
See this image and copyright information in PMC

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