Biochemical, Molecular, Pharmacokinetic, and Toxicological Aspects of Dietary Polyphenols

Abstract

Dietary polyphenols have been gaining attention because of their health benefits. Polyphenols are natural organic compounds, present in almost all edible and daily intake plants. Due to the bioavailability, safety, absorbability, permeability, and therapeutic potentials of polyphenols, these have substantially been used to treat various diseases, such as diabetes mellitus, infectious and cardiovascular diseases, hypercholesterolemia, inflammatory disorders, cancer, neurodegenerative diseases, and many others. Dietary polyphenols are mainly classified into phenolic acids, flavonoids, lignans, anthocyanidins, catechins, and stilbenes, which are extensively present in cereals, chocolates, coffee, fruits, fruit juices, grains, pulses, spices, and vegetables. The foremost action and property of the dietary polyphenols is the antioxidant ability against cellular oxidative stress (OS) and reactive oxygen species (ROS). Polyphenols’ antioxidant activity has been linked with the prevention of OS-induced human diseases. Different polyphenols reduce OS by various mechanisms, such as elevating the synthesis of ROS-removing enzymes, decreasing the ROS-producing enzymes, scavenging the free radicals (FRs), and reducing the lipid peroxidation. According to preclinical and clinical evidence, long-term eating of a polyphenol-rich diet may protect the body against the onset of chronic diseases, for example, cancer, neurodegenerative diseases, cardiovascular diseases,, infectious diseases, diabetes and inflammatory disorders. Researchers claim that increasing the intake of foods containing polyphenols (for example, cyanidin, epigallocatechin-3-gallate, resveratrol, and quercetin) can reduce the chances of bacterial and viral infections, DNA damage, inflammations, oxidative damage, and neural and cellular toxicity. This chapter explicates the knowledge regarding polyphenols effects against OS, tumor, neurological, cardiac, and aging. Lastly, the pharmacokinetic profile, bioavailability, and toxic effects of polyphenols have been discussed.