Effects and medical application of plant-origin polyphenols: A narrative review

Abstract

The impact of oxidative stress in the pathogenesis of various diseases is well known. Oxidative stress occurs when there is an imbalance between the production of reactive oxygen species (ROS) and the ability of a biological system to detoxify these reactive intermediates or repair the resulting damage. Polyphenols, a diverse group of compounds with antioxidant properties, help reduce damage by ROS. They are abundant in fruits, vegetables, tea, coffee, wine, and other plant-based foods. The mechanisms of their antioxidant activity are related to their ability to regulate cellular signaling pathways, metal chelation, and mitochondrial protection, while modulating antioxidant enzyme activity and exhibiting anti-inflammatory effects. Polyphenols can also reduce oxidative stress through ROS scavenging, direct neutralization, or enhancing antioxidant defenses within cells. It has been established that polyphenols derived from plant compounds do not harm the metabolism of normal cells, but are involved in modulating the metabolic pathways of diseased cells, which is related to their high redox sensitivity. Incorporating polyphenol-rich foods into the diet is beneficial for maintaining overall health and reducing the risk of oxidative stress-related diseases. Researchers are exploring the therapeutic potential of polyphenols as dietary supplements or functional foods in medical applications. This review discusses the origin, structure, benefits, and application of plant polyphenols in medicine and the food industry. Keywords: biologically active compounds, polyphenols, oxidative stress, antioxidant activity, functional food.