![]() Polyphenols in the anthocyanin class primarily consist of anthocyanidin and anthocyanin and are prominent in foods that are red/purple in color, such as berries and red wine. As with most foods, green tea contains a wide variety of PPs within various subclasses green tea contains 14 different polyphenolic compounds within the flavan-3-ol subclass, as well as four compounds within both the flavonol subclass and phenolic acid class. ![]() The most commonly associated food with the flavan-3-ol compounds is both black and green tea, containing 176 mg and 171 mg/8 oz, respectively. Flavan-3-ols include epicatechin, gallocatechin, epigallocatechin, epicatechingallate, epigallocatechingallate, and procyanidin (polymer). Flavanones are found in citrus fruits, and major compounds are naringenin and hesperetin. Flavonols such as kaempferol, myricetin, quercetin, and isorhamnetin are ubiquitous in foods and are most concentrated in spices, berries and cocoa. This class is divided into the following primary sub-classes: flavonols, flavanones, flavan-3-ols, flavones, anthocyanins, and isoflavones ( Fig. Flavonoids are composed of a three-ring structure and can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. Research on the impact of PPs on inflammation and CVD has primarily focused on the flavonoid class. Quantification of individual PPs in these foods is not without difficulty as individual foods often contain a wide variety of phenolic compounds, and a combination of various techniques such as high-performance liquid chromatography, gas chromatography, and gas chromatography-mass spectrometry are necessary for complete PP analysis these factors should be taken into consideration when examining PPs in foods and the contribution of specific compounds or foods to improving CVD outcomes.ĢPolyphenol subclasses displayed are examples and are not comprehensive individual foods are divided by polyphenol subclass for only the flavonoid class Polyphenol classes, example compounds, and their presence in select foods are detailed in Table 1 and Fig.1. Other PPs also exist in foods and are combined into a separate class (“other PPs”). Four classes of PPs comprise the majority of the PPs in foods: flavonoids, lignans, phenolic acids, and stilbenes. Differences in primary aromatic rings, oxidation status, and functional groups delineate the individual PPs. Over 500 different PPs exist and are classified based on structure, with the phenolic hydroxyl groups as the common structural feature. Polyphenols naturally exist in plants and plant products, including fruits, vegetables, nuts, herbs, cocoa, and tea. Polyphenol Classification and Food Sources Although we have mechanistic insight into how polyphenols may function in CVD risk reduction, further research is needed before definitive recommendations for consumption can be made. Further identification of polyphenols in foods and accurate assessment of exposures through measurement of biomarkers (i.e., polyphenol metabolites) could provide the needed impetus to examine the impact of polyphenol-rich foods on CVD intermediate outcomes (especially those signifying chronic inflammation) and hard endpoints among high risk patients. ![]() These properties will be discussed, and recent epidemiological evidence and intervention trials will be reviewed. Historically, biologic actions of polyphenols have been attributed to antioxidant activities, but recent evidence suggests that immunomodulatory and vasodilatory properties of polyphenols may also contribute to CVD risk reduction. Polyphenols are compounds found in foods such as tea, coffee, cocoa, olive oil, and red wine and have been studied to determine if their intake may modify cardiovascular disease (CVD) risk. ![]()
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