Polyphenols are natural organic compounds produced by many organisms, primarily plants, bacteria, fungi, and even animals. Their antioxidant and anti-inflammatory properties make them particularly interesting for promoting overall well-being through nutrition.
Fruits like grapes, apples, pears, cherries, or berries can contain up to 200-300 mg of polyphenols per 100 grams of fresh weight, and even products derived from these fruits can contain significant amounts. Cereals, dried legumes, and chocolate also contribute to polyphenol intake, and even a glass of red wine or a cup of tea or coffee can contain about 100 mg of polyphenols.
Numerous epidemiological studies and meta-analyses suggest that long-term consumption of polyphenol-rich plant-based diets offers protection against the development of cancer, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases.
In this article, we will explore the role of polyphenols in living organisms and the conditions under which they can have a real beneficial effect in humans, significantly contributing to our health.
Polyphenols play a crucial role in plants as secondary metabolites, acting as natural shields by protecting plants from oxidative damage caused by UV rays, pests, and other external aggressions. They also allow plants to “communicate,” like pigments that attract pollinating insects. For example, Cistus x incanus L., a Mediterranean plant, is known for its high polyphenol content, which grants it strong resistance to environmental stress.
Chemically, polyphenols are divided into four major families: flavonoids, phenolic acids, stilbenes, and lignans. The first two are further divided into many other categories; some, like anthocyanins and flavonoids, are responsible for the beautiful colors of flowers and, in part, the autumn foliage.
Polyphenols have received significant attention from the scientific community due to their numerous health benefits, primarily as powerful antioxidants. Thanks to the phenolic groups in their chemical structure, these compounds can neutralize free radicals, protecting cells from oxidative damage and thus helping to reduce the risk of chronic diseases, such as cardiovascular disease and cancer.
In addition to their antioxidant properties, polyphenols also have notable anti-inflammatory effects, helping to reduce inflammation and supporting overall health and well-being. The pomegranate (Punica granatum L.), for example, is rich in punicalagins, a polyphenol with strong anti-inflammatory and antioxidant properties.
Moreover, polyphenols show effective antibacterial and antiparasitic properties, which help protect the body from infections. Cinnamon (Cinnamomum verum J.Presl.), known for its digestive and blood sugar-lowering properties, can also be used for its antibacterial effects in both food and cosmetics.
Finally, polyphenols are also under scrutiny for their potential cancer-preventive effects. Many epidemiological studies have demonstrated an inverse relationship between regular consumption of polyphenol-rich fruits and vegetables and the development of certain cancers, particularly colon cancer. Polyphenols are believed to exert anticancer effects through various mechanisms, including antiproliferative activity, which inhibits the growth of cancer cells without harming healthy cells.
Despite all these benefits, there is considerable debate about the real effectiveness of polyphenols due to their bioavailability, meaning the ability of these large molecules to reach target tissues through absorption and passage into the bloodstream.
The bioavailability of polyphenols is closely related to their chemical structure, and there is no direct correlation between the quantity of polyphenols present in foodstuff and their bioavailability. Bioavailability depends primarily on bioaccessibility, which is in turn the amount of active substance released from the food or supplement during gastrointestinal digestion and available for absorption.
Polyphenols in food are often found in complex forms that undergo modifications during gastrointestinal digestion. Therefore, the forms that reach the blood and tissues may differ from the original ones, and their biological activity and safety must be carefully verified.
Polyphenols represent a valuable natural ally for health, thanks to their many beneficial properties. EPO Srl, with its 90 years of experience and tradition in producing botanical extracts, offers high-quality plant extracts, whose content of bioactive molecules is standardized through validated, official analytical methods.
Moreover, for its “Branded Extracts,” EPO also guarantees efficacy studies. After an initial evaluation of in vitro results on predictive cellular models of how these bioactive molecules behave in complex organisms, great attention is paid to studying their bioaccessibility and bioavailability. Only after these long and meticulous tests, the most promising extracts may be eligible for a clinical study which, if successful, will ensure the product’s efficacy and safety.
Learn more about our Branded Extracts, many of which are standardized in polyphenols, by visiting the link: Discover Our Products.