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      Resources and Biological Activities of Natural Polyphenols

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          Abstract

          The oxidative stress imposed by reactive oxygen species (ROS) plays an important role in many chronic and degenerative diseases. As an important category of phytochemicals, phenolic compounds universally exist in plants, and have been considered to have high antioxidant ability and free radical scavenging capacity, with the mechanism of inhibiting the enzymes responsible for ROS production and reducing highly oxidized ROS. Therefore, phenolic compounds have attracted increasing attention as potential agents for preventing and treating many oxidative stress-related diseases, such as cardiovascular diseases, cancer, ageing, diabetes mellitus and neurodegenerative diseases. This review summarizes current knowledge of natural polyphenols, including resource, bioactivities, bioavailability and potential toxicity.

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          Phenolics as potential antioxidant therapeutic agents: mechanism and actions.

          M Soobrattee, V Neergheen, A Luximon-Ramma … (2005)
          Accumulating chemical, biochemical, clinical and epidemiological evidence supports the chemoprotective effects of phenolic antioxidants against oxidative stress-mediated disorders. The pharmacological actions of phenolic antioxidants stem mainly from their free radical scavenging and metal chelating properties as well as their effects on cell signaling pathways and on gene expression. The antioxidant capacities of phenolic compounds that are widely distributed in plant-based diets were assessed by the Trolox equivalent antioxidant capacity (TEAC), the ferric reducing antioxidant power (FRAP), the hypochlorite scavenging capacity, the deoxyribose method and the copper-phenanthroline-dependent DNA oxidation assays. Based on the TEAC, FRAP and hypochlorite scavenging data, the observed activity order was: procyanidin dimer>flavanol>flavonol>hydroxycinnamic acids>simple phenolic acids. Among the flavonol aglycones, the antioxidant propensities decrease in the order quercetin, myricetin and kaempferol. Gallic acid and rosmarinic acid were the most potent antioxidants among the simple phenolic and hydroxycinnamic acids, respectively. Ferulic acid displayed the highest inhibitory activity against deoxyribose degradation but no structure-activity relationship could be established for the activities of the phenolic compounds in the deoxyribose assay. The efficacies of the phenolic compounds differ depending on the mechanism of antioxidant action in the respective assay used, with procyanidin dimers and flavan-3-ols showing very potent activities in most of the systems tested. Compared to the physiologically active (glutathione, alpha-tocopherol, ergothioneine) and synthetic (Trolox, BHA, BHT) antioxidants, these compounds exhibited much higher efficacy. Plant-derived phenolics represents good sources of natural antioxidants, however, further investigation on the molecular mechanism of action of these phytochemicals is crucial to the evaluation of their potential as prophylactic agents.
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            Bioavailability of the Polyphenols: Status and Controversies

            Massimo D’Archivio, Carmelina Filesi, Rosaria Varì … (2010)
            The current interest in polyphenols has been driven primarily by epidemiological studies. However, to establish conclusive evidence for the effectiveness of dietary polyphenols in disease prevention, it is useful to better define the bioavailability of the polyphenols, so that their biological activity can be evaluated. The bioavailability appears to differ greatly among the various phenolic compounds, and the most abundant ones in our diet are not necessarily those that have the best bioavailability profile. In the present review, we focus on the factors influencing the bioavailability of the polyphenols. Moreover, a critical overview on the difficulties and the controversies of the studies on the bioavailability is discussed.
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              The molecular basis of working mechanism of natural polyphenolic antioxidants

              Monica Leopoldini, Nino Russo, Marirosa Toscano (2011)
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 22 December 2014
                Publication date Collection: December 2014
                Volume: 6
                Issue: 12
                Pages: 6020-6047
                Affiliations
                [1 ]Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails: lianna28@ 123456163.com (A.-N.L.); lishasl0308@ 123456163.com (S.L.); zhyujie3@ 123456mail2.sysu.edu.cn (Y.-J.Z.); chenyum@ 123456mail.sysu.edu.cn (Y.-M.C.)
                [2 ]Key Laboratory of Tropical Marine Bio-Resources and Ecology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China; E-Mail: xuxr@ 123456scsio.ac.cn
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: lihuabin@ 123456mail.sysu.edu.cn ; Tel.: +86-20-8733-2391; Fax: +86-20-8733-0446.
                Article
                Publisher ID: nutrients-06-06020
                DOI: 10.3390/nu6126020
                PMC ID: 4277013
                PubMed ID: 25533011
                SO-VID: d776e813-0a1b-43f4-a6f4-98f5d81f1c10
                Copyright © © 2014 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 15 August 2014
                Date revision received : 10 December 2014
                Date accepted : 12 December 2014
                Categories
                Subject: Review

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: polyphenols,antioxidant,cardioprotection,anticancer,anti-inflammation,antimicrobial,bioavailability
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: polyphenols, antioxidant, cardioprotection, anticancer, anti-inflammation, antimicrobial, bioavailability

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