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Polyphenols
Large class (>8,000) of plant secondary metabolites with multiple phenolic hydroxyl groups, including flavonoids (anthocyanins, flavan-3-ols, flavonols, flavanones, isoflavones), phenolic acids, stilbenes, and lignans.
Also: Flavonoids, Phenolic compounds
Polyphenols have low intrinsic bioavailability and are extensively metabolized by gut microbiota into bioactive smaller molecules (e.g., urolithins from ellagitannins, equol from daidzein, valerolactones from flavan-3-ols). Observational evidence links higher polyphenol intake to lower cardiovascular disease, type 2 diabetes, and cognitive decline. Mechanisms include NF-κB inhibition, eNOS activation, and microbiome modulation. MNHD Ch 36 frames polyphenols as a microbiome-mediated nutrient class.
How each textbook covers it
duyff-complete-food-and-nutrition-guide-5e
Modern Nutrition in Health and Disease, 12th ed. — Ch 36: Polyphenols
Polyphenols have low intrinsic bioavailability and are extensively metabolized by gut microbiota into bioactive smaller molecules (e.g., urolithins from ellagitannins, equol from daidzein, valerolactones from flavan-3-ols). Observational evidence links higher polyphenol intake to lower cardiovascular disease, type 2 diabetes, and cognitive decline. Mechanisms include NF-κB inhibition, eNOS activation, and microbiome modulation. MNHD Ch 36 frames polyphenols as a microbiome-mediated nutrient class.
Related terms
Antioxidants, Flavonoids, Microbiome