Polyphenols: A Comprehensive Review of their Nutritional Properties
Peyman Ebrahimi1, Anna Lante2, *
Identifiers and Pagination:Year: 2021
First Page: 164
Last Page: 172
Publisher ID: TOBIOTJ-15-164
Article History:Received Date: 20/3/2021
Revision Received Date: 22/6/2021
Acceptance Date: 12/7/2021
Electronic publication date: 21/09/2021
Collection year: 2021
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.
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.