What are Polyphenols

Polyphenols are a class of chemical compounds found in plants. They are characterized by one or more six-sided hydrocarbon rings attached to one or more hydroxyl (-OH) groups. The simplest polyphenol is phenol (C6H6OH) an antiseptic. Poly means many and refers to the fact that there are more than 4,000 polyphenol compounds many of which are powerful antioxidants that neutralize harmful free radicals, reduce inflammation and slow the growth of tumors. With respect to flavor, polyphenols add astringency and bite to foods. The bitter taste of tea that has been brewed to long, is due to the polyphenol resveratrol as is the “greenish flavor” of extra-virgin olive oil. Anything that makes your mouth pucker usually contains polyphenols. In plants, polyphenols defend against insect attacks and give plants their color. Examples of polyphenols in food include resveratrol in red wine, capsaicin in chili, thymol in thyme, cinnamic acid in cinnamon, and rosmarinic acid in rosemary, thyme, oregano, sage and peppermint. Foods rich in polyphenols include, spices, especially cloves; dried herbs including oregano, sage, thyme and marjoram; beverages such as cocoa, green tea, and red wine; dark berries, especially black elderberry and blueberries; seeds including flaxseed and celery seeds; most nuts; black and green olives; and vegetables including artichokes, red onions, spinach, broccoli and curly endive.