Polyphenol is a generic term that refers to thousands of phytochemicals (i.e. plant molecules) that have antioxidant properties.
Polyphenols are the sources of the vibrant colors in fruits, berries and vegetables.
In addition, polyphenols contribute to the taste (i.e. flavor, bitterness, aroma) and stability of the food (i.e. oxidation).
There are different types of polyphenols that include:
– phenolic acids
– lignans
– stilbenes
– flavonoids
Benefits of polyphenols include:
– Skin protection – Ultraviolet light generates free radicals that can cause DNA damage. Many polyphenols are applied to the skin in traditional medicine providing a natural way to prevent DNA damage.
– Brain Health – Studies suggest polyphenols can lower the risk of Alzheimer’s disease, stroke, and multiple sclerosis.
– Supports normal blood sugar – polyphenols have been shown to benefit normal blood sugar levels.
– Nutrition support for cancer – Polyphenols will not cure cancer but one idea is that they could slow the development of cancer or delay the diagnosis.
– Blood pressure and cardiovascular health – Polyphenols have been shown to inhibit the different causes of hypertension.
Take away message:
The next time someone asks “What is a polyphenol” or “What are the benefits of a polyphenol” you can begin to answer that question. By eating different colored fruits and vegetables you can get different polyphenols to help support skin, brain, organ, and cardiovascular health. Today try counting how many different colored fruits and vegetables you have eaten.
His research on plant medicine has led to more than 45 publications and abstracts.This research has been presented at international meetings in the USA, France, Turkey, Peru, Israel, Austria, and Italy.
Categories: Antioxidant, Herbs, Plant Medicine
Red Clover (Trifolium pratense) isoflavones could be helpful for reducing menopause hot flashes