Date of this Version
Russell, S. 2019. Dietary Polyphenols and Their Perceived Health Benefits. Undergraduate Honors Thesis. University of Nebraska-Lincoln.
This paper will consist of a compilation of information on polyphenol classes, dietary sources, and potential health benefits. Polyphenols can be classified as flavonoids, phenolic acids, lignans, or stilbenes. These molecules consist of over 500 plant metabolites that come from numerous food sources including various fruits, vegetables, grains, and beverages such as coffee, tea, and wine. The quantity of polyphenols in food vary greatly, as does their bioavailability for use in the body after consumption. Due to antioxidant and anti-inflammatory properties, polyphenols are being studied for effects on reducing the risk of cardiovascular disease. This paper will focus on structural differences of polyphenols, dietary sources of each class, and some general health benefits supported by current research.