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09-SEPTEMBER-2008 19:33:10 - Polyphenol It has been suggested that Polyphenol antioxidant be merged into this article or section. Discuss Polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenol unit or building block per molecule. Polyphenols are generally divided into hydrolyzable tannins gallic acid esters of glucose and other sugars and phenylpropanoids, such as lignins, flavonoids, and condensed tannins. Contents 1 Chemistry 1.1 Classification and Nomenclature 2 In Foods 3 Health benefits 4 See also 5 References 6 External links Chemistry Classification and Nomenclature The division of polyphenols into tannins, lignins, and flavonoids is derived from the variety of simple polyphenolic units derived from secondary plant metabolism of the shikimate pathway1 as well as classical divisions based upon the relative importance of each base component to different fields of study. Tannin chemistry originated in the importance of tannic acid to the tanning industry; lignins to the chemistry of soil and plant structure; and flavonoids to the chemistry of plant secondary metabolites for plant defense, and flower color e.g. from anthocyanins. The largest and best studied polyphenols are the flavonoids, which include several thousand compounds, among them the flavonols, flavones, catechins, flavanones, anthocyanidins, and isoflavonoids.2 The most abundant polyphenols are the condensed tannins, found in virtually all families of plants, and comprising up to 50% of the dry weight of leaves. The convergent evolution of tannin-rich plant communities has occurred on nutrient-poor acidic soils throughout the world. Tannins were once believed to function as anti-herbivore defenses, but more and more ecologists now recognize them as important controllers of decomposition and nitrogen cycling processes. As concern grows about global warming, there is great interest to better understand the role of polyphenols as regulators of carbon cycling, particularly in northern boreal forests. Base Unit: Gallic Acid Flavone Cinnamic acid Class/Polymer: hydrolyzable tannins Flavonoid, condensed tannins Lignins Polyphenols are also classified by the type and number of phenolic subcomponents present. More than one subcomponent can be present on a given polyphenol. Phenol Pyrocatechol Pyrogallol Resorcinol phloroglucinol Hydroquinone Phenol Pyrocatechol Pyrogallol Resorcinol Phloroglucinol Hydroquinone Examples: coumaric acid derived lignins, kaempferol Examples: catechin, quercetin, caffeic and ferulic acid derived lignins, hydroxytyrosol esters Examples: gallocatechins EGCG, tannins, myricetin, sinapyl alcohol derived lignins Examples: resveratrol Examples: almost all flavonoids Examples: arbutin The phenolic unit can often be esterified or methylated. It can also be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process which also results in the large class of brown thearubigins in tea. In Foods Notable sources of polyphenols include berries, tea, beer, grapes/wine, olive oil, chocolate/cocoa, walnuts, peanuts, pomegranates, yerba mate, and other fruits and vegetables. High levels of polyphenols can generally be found in the fruit skins. Health benefits Main article: Polyphenol antioxidant Polyphenols were once briefly known as Vitamin P. However they were quickly found out to be non-essential and reclassified. The health benefits of specific polyphenols such as quercetin are well-established, and there are less well-established claims of health benefits from all types of polyphenols. Research indicates that polyphenols may have antioxidant characteristics with potential health benefits. They may reduce the risk of cardiovascular disease and cancer. 3 Polyphenols have also been investigated as a source of additional health benefit in organic produce, but no conclusion was made. 4 Polyphenols bind with nonheme iron e.g. from plant sources in vitro in model systems. 5 This may decrease its absorption by the body. See also List of phytochemicals and foods in which they are prominent List of antioxidants in food Tannin Catechin Benzenediol Polyphenon References ^ P. M. Dewick, The Biosynthesis of Shikimate Metabolites, Natural Product Reports 12:579-607 1995 ^ Clinical Guide to Nutrition and Dietary Supplements in Disease Management, by Jennifer R. Jamison, ISBN 0-443-07193-4, page 525. ^ Arts, I.C. and P.C. Hollman, Polyphenols and disease risk in epidemiologic studies. American Journal Clinical Nutrition, 2005. 811 Suppl: p. 317S-325S. ^ Nutrition Perspectives Vol 30, No. 3 May/June 2005 ^ E. Matuschek, U. Svanberg 2002 Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food System, Journal of Food Science 67 1, pp. 420-424. External links Wine polyphenols vary with age and variety Retrieved from http://en..org/wiki/Polyphenol Categories: Phenols | Phytochemicals | Dietary antioxidantsHidden category: Articles to be merged since December 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Català Dansk Deutsch Español Esperanto Français í•œêµì–´ Bahasa Indonesia Italiano Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português Suomi Svenska Türkçe УкраїнÑ?ька ä¸æ–‡ This page was last modified on 20 August 2008, at 16:23
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