What are the polyphenols?

Polyphenols were for a short period of time known as vitamin P. However it was quickly found that they were not essential and were reclassified. The health benefits of specific polyphenols such as quercetin are well known, but for the others there are fewer results.

Dr Paul Kroon said that in the human body these compounds ferment activated by the bacteria in our digestive system, creating metabolites that may be beneficial, for example, by its antioxidant activity. Research indicates that polyphenols may have antioxidant capacity with potential health benefits.They may reduce the risk of developing cardiovascular disease and cancer.

They were also investigated as an additional source of health benefits in organic production, but any conclusion was obtained. Polyphenols bind with the iron of non-heme groups (e.g. of plants) in vitro model systems. This may decrease its absorption into the body.

Health benefits only.

Stress, poor diet, pollution ... all these contribute to the emergence of free radicals that are responsible both for cellular aging and the onset of certain diseases. To combat them, our body secretes antioxidant substances, whose mission is to neutralize them and preserve our body from the action of these free radicals.

However, our lifestyle makes the amount of free radicals in our body higher and higher, so we need substances to help us counter them. One of these are the polyphenols which are found in fruits, vegetables and derivatives thereof.

When we ingest these foods, our body processes them and the polyphenols increase the ability to fight free radicals of our body.

In addition, polyphenols have the ability to absorb heavy metals circulating in our body, and thus neutralize them, preventing the body to be affected by them. Besides its great antioxidant power, polyphenols have anti-inflammatory properties while protecting our cardiovascular system to strengthen the small capillaries. These are substances that have been proven effective in preventing certain types of cancer and also protecting our liver from toxins.

The most polyphenol-rich foods are:
  • - The black grapes and the red wine.
  • - Red fruits such as strawberries and raspberries.
  • - Vegetables such as beetroot or eggplant and generally all the vegetables that are reddish or purple.
  • - Legumes such as lentils and peas.
According to the fruit or vegetable that we take, we will be enhancing one function or another of the polyphenols. If we take red wine, we will fight free radicals responsible for the increase of bad cholesterol, while if we take fruits we will remove those that cause cellular aging.

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