Molecular mechanisms for polyphenol functionality

Abstract

Polyphenols are found in a wide variety of vegetables, fruits, and teas that we regularly consume. "Polyphenol" is a general term for a family of compounds with multiple phenolic hydroxyl groups (hydroxyl groups attached to the benzene ring), and about 8,000 species have been identified so far. Polyphenols are becoming widely recognized in society due to their promising health benefits, such as their preventive effects against obesity and cardiovascular diseases. To understand how polyphenols exert their health benefits from a molecular viewpoint, researchers in the food and nutrition fields have been elucidating the various biochemical and molecular biological activities exhibited by polyphenols themselves. It has been pointed out that polyphenols are generally poorly absorbable and therefore unlikely to be taken up by the body or to reach various organs in their native form. The molecular mechanisms by which polyphenols express their functions in vivo include direct interaction with receptor proteins, action of polyphenol metabolites, and effects on intestinal bacterial fermentation. In this paper, I will not only outline the types and chemical characteristics of polyphenols, but also explain their molecular behavior along with their potential health-promoting effects.