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What is polyphenol?

Updated: 8/9/2023
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10y ago

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Polyphenols are a group of over 4,000 phytonutrients that have antioxidant activity, may affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity, or gene regulation. They include:

  • Cannabidiol, found in hemp seed, is an anti-inflammatory, relieves convulsions, anxiety, and nausea, inhibits cancer cell growth, and treats schizophrenia.
  • Curcumin, found in turmeric, has anti-inflammatory and anti-oxidant properties, can prevent and reduce joint inflammation, has been linked to reduced blood cholesterol and protection against Alzheimer's disease, and is being explored as a cancer treatment because of its anti-oxidant activity.
  • Lignans, found in seeds, whole grains, vegetables, and fruits have phytoestrogenic properties, lower blood cholesterol, and treat atherosclerosis.
  • Phenolic acids, found in fruit, nuts, vegetables, chocolate, green tea, wine, marijuana, and herbs, are easily absorbed through the walls of your intestinal tract, and they may be beneficial to your health because they work as antioxidants that prevent cellular damage due to free-radical oxidation reactions, and they may also promote anti-inflammatory conditions in your body.
  • Hydroxycinnamic acids, found in coffee, fruits, herbs, vegetables, and whole grains, are all potent antioxidants which keep your body's cells safe from harmful free radicals (dangerous substances that are released into the body's cells during oxygen related reactions), act as anti-inflammatories (substances that prevent unnecessary inflammation within your body), keep your blood healthy, prevent cancer and much more.
  • Hydroxybenzoic acids, found in fruit, vegetables, mushrooms, nuts, legumes, and tea help reduce pain and inflammation, and have antioxidant and antimicrobial properties.
  • Gingerol, found in ginger, functions as an analgesic to relieve pain, relieves nausea, inhibits the activities of several Breast cancer lines, suppresses colon cancer growth, and causes cell cycle arrest and cell death among pancreatic cancer cells.
  • Hydroxytyrosol, found in olives, is a potent antioxidant that can absorb 10 times the amount of free radicals as green tea, is used in the metabolism of the neurotransmitter dopamine, is a monoamine oxidase inhibitor (MAOI, used in the treatment of neurodegenerative diseases such as Parkinsons and Alzheimers), inhibits the formation of free radicals that can damage blood vessels, and inhibits the proliferation of leukemia and colon cancer cells by causing the cells to die.
  • Stilbenoids, found in fruit, red wine, and peanuts, have been linked with cancer prevention, a reduced risk of Heart disease, and more.
  • Flavonoids, found in fruits, vegetables, tea, red wine, herbs, nuts, chocolate, and legumes, are powerful antioxidants that fight aging and prevent disease.
  • Flavonolignans, found in milk thistle and oats, are natural phenols composed of a part flavonoid and a part lignan. They have been used to treat liver and gallbladder issues, rheumatism, gout, and skin diseases.
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A phenolic compound is one which incorporates phenol in its molecular structure; polyphenols have more than one phenol in their molecular structure. Phenol - also known as carbolic acid - is an aromatic organic compound with the formula C6H5OH.

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Compare the water soluble polyphenol content in various samples of tea leaves?

The soluble factor will change depending on the tea leaves that you use. the amount of the polyphenol will make a difference as well.


What is the chemical equation for apples turning brown from polyphenol oxidase?

There is a chemical called polyphenol oxidase present in fruits, vegetables and most living things. It reacts with oxygen in the air to form dioxobenzene. Polyphenol oxidase + oxygen → dioxobenzene + water C6H4(OH)2 + O2 → C6H4O2 + H2O The dioxobenzene is brown. Both polyphenol oxidase and dioxobenzene are built on a ring of 6 carbons with alternating double bonds ( a benzene ring). The basic carbon ring does not change, but the OH- groups are changed out for O- groups.


Is digesting a banana a chemical change?

I suppose so, it would be more correct to say it was due to a cellular change. Enzymes present in fruits, mainly polyphenol oxidase cause the browning in damaged fruit. Normally polyphenol oxidase works in plants as a defense against insects. When activated this enzyme turns phenols in the plant into quinones, these quinones then turn into melanins which have beneficial properties to the plant as an antibacterial, anti-fungal, and UV protection. Melanins are dark in color and so make the areas where they are present appear brown.In healthy plant tissue the phenolic compounds are stored in the vacuole of the cell, well separated from the polyphenol oxidase enzyme so no activity happens. However, when a banana is bruised by dropping onto a hard surface or simply overripening, the cells become damaged, the separating membranes are ruptured and polyphenol oxidase can access the phenolic compounds and start the process of turning them into quinones and then into melanins, making brown and black spots in the damaged areas.


What is the difference between polyphenols and phenols?

A phenol is a benzene ring with an hydroxl (OH) group attached. A polyphenol is composed of many such phenols strung together. In terms of everyday life, this description doesn't mean much. A number of fruits and vegetables are being studied based on their polyphenol content, as it's thought that these polyphenols may be responsible for the beneficial effects of these products. Pomegranates and grapes (especially in red wine) are known to be high in polyphenols. Eat your fruits and vegetables.


Why is it that apple slices can be kept from browning by brushing them with lemon juice. infer what role lemon juice plays in this case?

Ascorbic acid from lemon juice act as a preservative; the reaction between polyphenol oxidase (an enzyme) with oxygen from air is stopped.

Related questions

What is the chemical type of ligstroside?

polyphenol non flavonoid polyphenol non flavonoid


Compare the water soluble polyphenol content in various samples of tea leaves?

The soluble factor will change depending on the tea leaves that you use. the amount of the polyphenol will make a difference as well.


What is a function of polyphenol oxidase in biology?

Polyphenol oxidase causes browning in fruit. While often considered a negative effect, this chemical is important in coloring tea, cocoa, and some white wines.


What is the function of polyphenol oxidase in plants?

Polyphenol oxidase helps in defense mechanism of plants. It converts toxic phenolic compounds into quinones which are not harmful to plants.


Are dandelions aerial?

The aerial parts of dandelion, particularly the flowers, have more polyphenol content


What is another name for a grape?

we say gwanwyn in Wales.


Can you word this sentence in a different way' Apples contain a number of antioxidant such as polyphenol and flavonoid that reduce the risk of development of cancer by preventing DNA damage'?

Here is an alternative phrasing: DNA damage and the resulting risk of cancer are reduced by antioxidants such as polyphenol and flavonoids which are found in apples.


Does caffeine affect iron absorption?

No, caffeine directly affect the absorption of iron. It is the polyphenol compounds in coffee and tea that negatively affect iron absorption. Drinks containing polyphenol compounds should be avoided at least an hour prior to, and and hour after taking iron supplements or eating foods that contain iron to ensure they do not interfere with iron absorption.


What is the chemical equation for apples turning brown from polyphenol oxidase?

There is a chemical called polyphenol oxidase present in fruits, vegetables and most living things. It reacts with oxygen in the air to form dioxobenzene. Polyphenol oxidase + oxygen → dioxobenzene + water C6H4(OH)2 + O2 → C6H4O2 + H2O The dioxobenzene is brown. Both polyphenol oxidase and dioxobenzene are built on a ring of 6 carbons with alternating double bonds ( a benzene ring). The basic carbon ring does not change, but the OH- groups are changed out for O- groups.


Poly phenol oxidase enzyme?

Translate text or webpage <span class="cs_misspelled">Polyphenol</span> <span class="cs_misspelled">oxidase</span> <span class="cs_misspelled">(tyrosinase)</span> Translate from: English Type text or a website address or translate a document. Cancel Example usage of "": automatically translated by Google Persian English Spanish Alpha Discovered the enzyme polyphenol oxidase (tyrosinase)


Optimum temperature of polyphenoloxidase?

The optimum temperature for the enzyme polyphenol oxidase (PPO) is 40 degrees Celsius. This is the temperature at which the enzyme is most effective; like many other enzymes the rate of reaction will decrease with temperature, but if the temperature rises much above the optimum level, it will cause the enzymes to denature. Denatured enzymes will stay denatured even if the temperature decreases again. The optimum pH for polyphenol oxidase is 5.


Why do apples change color?

Apples change because oxidation, polyphenol oxidase (PPO) in the enzyme mix with air and turn it brown. There are ways to stop the process but just for a little.