Abstract
This article, part 2 of the series on polyphenols, examines some of the evidence for the roles of specific foods rich in polyphenols in reducing the risk of 3 common health conditions: urinary tract infections, cardiovascular disease, and type 2 diabetes. Although the research remains emerging rather than settled science, polyphenols may have beneficial health effects. Those who follow the recommended eating patterns of the Dietary Guidelines 2015–2020 can be sure that they are receiving plenty of these plant bioactives.
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