title: Chemistry and biochemistry of dietary polyphenols.
abstract: Polyphenols are the biggest group of phytochemicals, and many of them have been found in plant-based foods. Polyphenol-rich diets have been linked to many health benefits. This paper is intended to review the chemistry and biochemistry of polyphenols as related to classification, extraction, separation and analytical methods, their occurrence and biosynthesis in plants, and the biological activities and implications in human health. The discussions are focused on important and most recent advances in the above aspects, and challenges are identified for future research.
authors.affiliation: Guelph Food Research Centre, Agriculture & Agri-Food Canada, Guelph Ontario, N1G 5C9, Canada. rong.cao@agr.gc.ca
authors.forename: Rong
authors.initials: R
authors.lastname: Tsao
mesh_terms: D000577:Amides / Q000737:chemistry; D000975:Antioxidants; D001671:Biochemistry; D005419:Flavonoids / Q000096:biosynthesis / Q000737:chemistry / Q000145:classification; D006801:Humans; D062385:Hydroxybenzoates / Q000737:chemistry; D010945:Plants, Edible / Q000737:chemistry; D059808:Polyphenols / Q000096:biosynthesis / Q000737:chemistry* / Q000145:classification
chemical_list: D000577:Amides; D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; D059808:Polyphenols; C017616:phenolic acid