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Cited by 2,415Phytochemicals and Antioxidant ActivitiesPomegranate: compositions and health benefitsPhytochemistry and Biological Activities

The DOI matches its Crossref record; 56 of the 56 references it cites were found in a registry or an index.

Chemistry and Biochemistry of Dietary Polyphenols

Open access
Tsao, Rong·2010·Nutrients
DOI 10.3390/nu2121231PMC PMC3257627
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Abstract

Polyphenols are the biggest group of phytochemicals, and many of them have been found in plant-based foods. Polyphenol-rich diets have been linked to many health benefits. This paper is intended to review the chemistry and biochemistry of polyphenols as related to classification, extraction, separation and analytical methods, their occurrence and biosynthesis in plants, and the biological activities and implications in human health. The discussions are focused on important and most recent advances in the above aspects, and challenges are identified for future research.

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Registry

Crossref · 10.3390/nu2121231

Cites

56 of 56 references verified0 citation errors · 0 not checkable

Statistics

Figures

Figure 1 Typical phenolic acids in food: Left, Benzoic acids; right, Cinnamic acids.
Figure 1 Typical phenolic acids in food: Left, Benzoic acids; right, Cinnamic acids.CC BY · PubMed Central
Figure 2 Basic flavonoid structures.
Figure 2 Basic flavonoid structures.CC BY · PubMed Central
Figure 3 Typical isoflavones, neoflavones and chalcones found in food.
Figure 3 Typical isoflavones, neoflavones and chalcones found in food.CC BY · PubMed Central
Figure 4 Flavones, flavonols, flavanones and flavanonols.
Figure 4 Flavones, flavonols, flavanones and flavanonols.CC BY · PubMed Central
Figure 5 Flavanols and procyanidins.
Figure 5 Flavanols and procyanidins.CC BY · PubMed Central
Figure 6 Typical procyanidin dimers, trimers and theaflavin.
Figure 6 Typical procyanidin dimers, trimers and theaflavin.CC BY · PubMed Central
Figure 7 Major anthocyanidins.
Figure 7 Major anthocyanidins.CC BY · PubMed Central
Figure 8 Polyphenol amides.
Figure 8 Polyphenol amides.CC BY · PubMed Central
Figure 9 Other important polyphenols.
Figure 9 Other important polyphenols.CC BY · PubMed Central
Figure 10 Schematic of strategies for the determination of phenolic acids and flavonoids in biological fluids, beverages, plants, and food. Abbreviations: SFE, supercritical fluid extraction; MSPD, matrix solid-phase dispersion; SPME, solid-phase microextraction; ASE/PLE, accelerated solvent extractin/pressurized liquid extraction; HSCCC, high-speed counter-current chromatography; TLC, thin layer chromatography; FL, fluorescence;FID, flame ionization detection; ECD, electron capture detection (GC)/electrochemical detector (LC); CE, capillary electrophoresis (modified from [33]).
Figure 10 Schematic of strategies for the determination of phenolic acids and flavonoids in biological fluids, beverages, plants, and food. Abbreviations: SFE, supercritical fluid extraction; MSPD, matrix solid-phase dispersion; SPME, solid-phase microextraction; ASE/PLE, accelerated solvent extractin/pressurized liquid extraction; HSCCC, high-speed counter-current chromatography; TLC, thin layer chromatography; FL, fluorescence;FID, flame ionization detection; ECD, electron capture detection (GC)/electrochemical detector (LC); CE, capillary electrophoresis (modified from [33]).CC BY · PubMed Central
Figure 11 Total ion chromatograms of Japanese green tea dried leaves (high- and low–grade green teas). Key compounds for quality determination of green tea: (−)-epigallocatechin (EGC), (−)-epigallocatechin gallate (EGCG), and (−)-epicatechin gallate (ECG). Adapted from [38].
Figure 11 Total ion chromatograms of Japanese green tea dried leaves (high- and low–grade green teas). Key compounds for quality determination of green tea: (−)-epigallocatechin (EGC), (−)-epigallocatechin gallate (EGCG), and (−)-epicatechin gallate (ECG). Adapted from [38].CC BY · PubMed Central

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Citations

Cites

Show all 56 references

Research works printed but not linked: 5

  1. Goldberg, I. (1994). Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals, Chapman & Hall. · DOI
  2. Anderson, O.M., and Markham, K.R. (2006). Flavonoids: Chemistry, Biochemistry and Applications, CRC Press/Taylor & Francis Group.
  3. Anderson, O.M., and Markham, K.R. (2006). Flavonoids: Chemistry, Biochemistry and Applications, CRC Press/Taylor & Francis Group.
  4. Anderson, O.M., and Markham, K.R. (2006). Flavonoids: Chemistry, Biochemistry and Applications, CRC Press/Taylor & Francis Group.
  5. Anderson, O.M., and Markham, K.R. (2006). Flavonoids: Chemistry, Biochemistry and Applications, CRC Press/Taylor & Francis Group.

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Metadata

Authors
Tsao, R.
Affiliations
Agriculture and Agri-Food Canada (CA)
Corresponding author
Tsao, Rong
ORCID
Tsao, Rong
Venue
Nutrients
Publisher
MDPI AG
Published
2010-12-10
Volume
2
Issue
12
Pages
1231-1246
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu2121231
PMC
PMC3257627
OpenAlex
W2095142150
Cited by
2,415
References
56
Citations by year
2026: 128 · 2025: 142 · 2024: 250 · 2023: 276 · 2022: 237 · 2021: 267 · 2020: 230 · 2019: 197 · 2018: 167 · 2017: 146 · 2016: 117 · 2015: 68 · 2014: 78 · 2013: 68 · 2012: 34
FWCI
3.06
Type
journal article
Language
en
Open access
Licence
Locations
  • Nutrients (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytochemistry and Biological Activities
Keywords
dietary polyphenols, phytochemicals, polyphenol extraction, polyphenol separation, human health benefits, plant-based foods
MeSH terms
Amides, Antioxidants, Biochemistry, Flavonoids, Humans, Plants, Edible, Polyphenols, Hydroxybenzoates

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