Polyphenol
Polyphenol is a type of antioxidant containing a polyphenolic substructure. The main sources of polyphenols are dietary, including honey, legumes, fruit (apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, strawberries), and vegetables (broccoli, cabbage, celery, onion, parsley). Red wine, chocolate, black tea, white tea, green tea, olive oil, and many grains are also good sources. The regulation theory considers a polyphenol antioxidant’s ability to scavenge free radicals and up-regulate certain metal chelation reactions. Consumption of polyphenols may be associated with a possible reduction in inflammation such as in coronary artery disease including specific research on endothelial cells via downregulation of oxidative LDL.
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