REVIEW ARTICLE


Polyphenols: A Comprehensive Review of their Nutritional Properties



Peyman Ebrahimi1, Anna Lante2, *
1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
2 Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020Legnaro, Italy.


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Creative Commons License
© 2021 Ebrahimi and Lante.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy; Tel: +39 049 8272920;
E-mail: anna.lante@unipd.it


Abstract

Polyphenols are the most prominent natural antioxidants found numerously in nature. They are secondary metabolites recognized for having high health benefits for consumers, even if the exploitation of these remarkable natural compounds is still a challenge. Moreover, there is a dilemma over the nutritional value of polyphenols. Hence, this paper seeks to review the classification, sources, anti-browning effect, antioxidant activity, nutritional property and anti-disease effect of polyphenols for better understanding the issues which need to be addressed in the valorization of these natural compounds.

Keywords: Phenolic compounds, Polyphenols, Antioxidants, Nutrition, Functional food, Glycation, Browning, Polyphenol oxidase.