polyfenolisen

Polyfenolisen, often referred to in English as polyphenols, designates a broad and diverse class of plant-derived chemical compounds characterized by the presence of multiple phenol units. They are secondary metabolites produced by plants in response to stress and contribute to color, taste, and protection against pathogens. The term is used in various languages and encompasses a wide range of structures with varying degrees of complexity.

Major chemical groups include flavonoids (such as quercetin and catechins), phenolic acids (hydroxybenzoic and hydroxycinnamic acids), stilbenes (e.g., resveratrol), lignans, and tannins (condensed and hydrolyzable).

Common dietary sources are fruits, vegetables, tea, coffee, wine, cocoa, and whole grains. Processing and storage can alter polyfenolisen content and composition, often affecting bioactivity.

Biological activities largely stem from antioxidant capacity, metal chelation, and modulation of enzyme activity and signaling pathways. Epidemiological studies link higher intake with reduced risk of certain noncommunicable diseases, but evidence for specific effects remains mixed due to variability in compounds, doses, and study designs.

Bioavailability is variable; many polyfenolisen are poorly absorbed in the small intestine and are extensively metabolized by gut microbiota, with plasma levels typically low and effects driven by metabolites. Food matrix and interactions influence absorption.

In food science and nutraceutical development, polyfenolisen are valued as natural antioxidants and colorants. Ongoing research investigates therapeutic potential, optimal intake, and safety, while regulatory guidance emphasizes quality and standardization of extracts.