Fundamentals of Polyphenols : Nomenclature, Classification and Properties

Polyphenols are a class of organic compounds found in plants that play an important role in human health due to their antioxidant properties. They are classified based on the number of phenol rings, including simple phenols, flavonoids, and tannins. Polyphenols are widely distributed in the plant kingdom and are responsible for the colors, flavors, and aromas of fruits, vegetables, and beverages. The antioxidant properties of polyphenols are attributed to their ability to scavenge free radicals, which are highly reactive species that can cause damage to cells and tissues. Polyphenols have been shown to have numerous health benefits, including reducing the risk of chronic diseases such as cancer, cardiovascular disease, and neurodegenerative disorders. Some of the most common dietary sources of polyphenols include tea, coffee, wine, fruits, vegetables, and nuts. The bioavailability of polyphenols varies depending on the specific compound and the food matrix in which it is found. This chapter will initially develop an understanding of the fundamentals of polyphenols and then will comprehensively discuss the nomenclature, classification, and properties appreciating their potential as dietary antioxidants and their role in human health.