Polyphenols are a large group of phytochemicals found exclusively in the plant kingdom whereas their finding in animal products is derived from their consumption through animal feed.

They are secondary products of plant metabolism and are designed to enhance the plant’s natural defense against external factors such as sunlight and microbial contamination. In addition, because they have intense color and odor attract insects thus helping to replicate the plants.

According to their chemical structure they are divided into the following large groups:

Flavonoids, which are a large class of antioxidants classified as flavonols, flavones, flavones, isoflavonoids, flavanols, anthocyanins and catechins.
Phenolic acids.
Stilvene, with the main representative of resveratrol found in grapes and wine.

Unlike vitamins and trace elements, polyphenols are not considered essential for human life. However, their benefits to human health are multiple and have attracted the interest of the scientific community as it has been shown that:

They have great antioxidant action
They increase vascular elasticity
They inhibit the accumulation of platelets
They have anti-inflammatory action
They protect against cardiovascular diseases
They affect the digestion of macronutrients and the absorption of metal cations
They provide protection against certain types of cancer
They soothe the symptoms of menopause
They have anti-allergic properties

Foods that have benefited from their high content of polyphenols are olive oil, red wine, cocoa, coffee, fruit and vegetables with a strong color, whole grains, tea and other herbal infusions.

As we enrich our diet with herbal foods, we increase the intake of highly beneficial polyphenols while ensuring the multiple benefits of food of plant origin.

Gazis P. Giorgos, Dietician – Nutritionist
Sparkling 9 Lefkada, tel. 2645022822, 6944373860