• Polyphenols
  • Classification
  • Antioxydant and ORAC
  • OPC
• Phytosterols

Classification

Polyphenols are a wide range of biological molecules which play a protective role in plants. They are one of the major types of secondary metabolites. Water soluble or not, they may be classified into four main families: phenolic acids, flavonoids, tannins and lignins.

There are all sorts of polyphenols. And there are undoubtedly as many physiological actions as there are polyphenols. Some have established antioxidant properties and are used to fight against the oxidation of bad cholesterol, while others act as hormones and may play a role in preventing bone depletion. A number of polyphenols exhibit anti-inflammatory activity.

The physiological action of the polyphenols is determined by their chemical structure.
Polyphenols are found both in everyday foods such as chocolate, wine, grapes, apples, tea, vegetables and in food supplements or cosmetics as isolated ingredients (included because of their beneficial physiological properties). Polyphenols are also used in the food industry to preserve, flavour or colour of foods.

New physiological activities continue to be found for these molecules, particularly as antioxidants, but bear in mind that in vitro demonstration of these properties is not a guarantee of their in-vivo efficiency. The chemical structure of the studied molecules, its environment, the synergetic effects of their active ingredients and its dosage affect the action and fate of these polyphenols, which are in fact extremely fragile.