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Polyphenols
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Polyphenols in food act on multiple organs and have extremely low bioavailability.
Polyphenols are bioactive compounds that extensively existed in plant foods and have many health-promoting effects by the different mechanisms, such as antioxidation, anti-inflammation, immunomodulation, and modulating gut microbiota
High c…
References (Sources)
- A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions
- Addressing the inter-individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction
- Advances in flavonoid research since 1992
- Dietary Polyphenol Intake in US Adults and 10-Year Trends: 2007–2016
- Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese.
- Gut microbiota as a driver of the interindividual variability of cardiometabolic effects from tea polyphenols
- The Role of Polyphenols in Human Health and Food Systems: A MiniReview