Polyphenol-Rich Foods for Human Health and Disease

María-Teresa García-Conesa,Mar Larrosa

doi:10.3390/nu12020400

María-Teresa García-Conesa, Mar Larrosa

Open Access

https://doi.org/10.3390/nu12020400

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Abstract

Polyphenols are a class of well-known bioactive compounds widely distributed in the plant kingdom and abundant in plant foods and derived food products [...].

Highlights

Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O
This Special Issue of Nutrients contributes toward these goals by gathering a total of 13 articles trying to give response to some of these topics. The identification of those individuals that could benefit most from the intake of polyphenols is not a trivial matter. This Special Issue includes two stimulating clinical trials looking at the effects of some of these compounds in two specific human sample subpopulations, i.e., individuals at cardiovascular risk [4] and postmenopausal women [5]
The results show a lack of effect of the daily intake for several weeks of the chokeberry juice on a range of classic anthropometric and cardiovascular biomarkers such as T-Chol and blood pressure (BP) [4]

Summary

Introduction

Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. The biological activity of polyphenols have been long investigated using a variety of in vitro and in vivo experimental models that have attributed to these compounds a range of properties with the potential to contribute to maintain health and to prevent, delay, or reduce some chronic diseases (cardiovascular, inflammation, neurological disorders, etc.,) [1].

Results

Conclusion