Abstract
Polyphenols are widespread in the environment, especially as constituents of edible plants. Over the last decade there has been a growing interest in the anti-oxidant properties of dietary polyphenols and their potential benefits for human health. Although some of these properties were first recognized over 60 years ago by Szent-Gyorgyi and colleagues,1 only in recent years has significant progress been made toward understanding the molecular details of the antioxidant mechanisms.2–4
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