Research Topic · Peer-Reviewed

Polyphenols in Foods

Polyphenols in foods are a large and diverse class of naturally occurring plant secondary metabolites characterised by multiple phenolic hydroxyl groups, found in fruits, vegetables, whole grains, nuts, seeds, herbs, and beverages such as tea, coffee, and grape products. They are commonly classified into major group…

Curated from this journal's research 📚 5 peer-reviewed articles cited Cited 207× across the literature 🔖 ISSN 2379-7835

Overview

Polyphenols in foods are a large and diverse class of naturally occurring plant secondary metabolites characterised by multiple phenolic hydroxyl groups, found in fruits, vegetables, whole grains, nuts, seeds, herbs, and beverages such as tea, coffee, and grape products. They are commonly classified into major groups including flavonoids, phenolic acids, stilbenes, and lignans, with flavonoids further divided into subclasses such as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, and anthocyanins, each with distinct chemical structures and food sources. Polyphenols are studied as bioactive dietary compounds because of their antioxidant capacity, mediated through free-radical scavenging and metal chelation, alongside anti-inflammatory and other biological activities relevant to the modulation of oxidative stress. Their contribution to health depends not only on dietary intake but on bioavailability, since many polyphenols are extensively metabolised and transformed by the gut microbiota before absorption. As constituents of functional foods and a balanced plant-based diet, polyphenols are examined in relation to cardiovascular, metabolic, and other chronic conditions, and for their roles in food quality and preservation. Research on polyphenols in foods addresses their identification and quantification, antioxidant and physiological activity, stability during processing, and the dietary patterns that influence overall polyphenol exposure.

Research published in this journal

5 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Monica ButnariuCorresponding author
International Journal of Nutrition Cited by 109 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 5 articles above have been cited 207 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Nov 2026.

A sample of recent works citing this journal's research on Polyphenols in Foods, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Christopher Ochner · United States Alicja Kuban-Jankowska · Poland Angel Catala · Argentina

This page summarises published research for orientation; it is not medical or professional advice.