Chapter 8: Dietary Polyphenolics (Case Study: Flavan-3-ols and Resveratrol) Check Access

This chapter looks at dietary polyphenols, focusing on their classification, sources, and biological functions. Phytochemicals, including dietary polyphenols, are secondary metabolites in plants with diverse health benefits. These compounds, present in fruits, vegetables, and beverages, exhibit antioxidant properties and contribute to reduced incidence of type 2 diabetes and anti-inflammatory effects. Flavonoids and non-flavonoids constitute major classes of dietary polyphenols, with flavonoids further categorized into flavonols, flavanols, flavonones, flavones, isoflavones, and anthocyanins. The intricate structures of flavonoids, such as flavonols and flavones, impact their bioactivities, including anti-inflammatory, anticancer, neuroprotective, and cardiovascular benefits. Additionally, the abstract explores non-flavonoid polyphenolics, emphasizing phenolic acids, stilbenes, and tannins, particularly resveratrol. Resveratrol, a polyphenol found in various plants, possesses notable health benefits, including anti-aging effects linked to sirtuin activation. While resveratrol has been extensively studied, its classification as a pan-assay interference compound (PAINS) necessitates cautious interpretation in biological assays, underlining the need for critical evaluation in drug discovery endeavours. This comprehensive overview sheds light on the multifaceted nature of dietary polyphenols, urging a nuanced understanding of their potential health impacts and methodological considerations in research.