Polyphenols act as antioxidants. The anti-inflammatory power of fruits and veggies.
They protect cells and body chemicals against damage caused by free radicals, reactive atoms that contribute to tissue damage in the body.
For example, when low-density lipoprotein (LDL) cholesterol is oxidized, it can become glued to arteries and cause coronary heart disease.
“What Are Polyphenols”
Polyphenols is a kind of chemical that may protect against some common health problems and possibly certain effects of aging.
They can also block the action of enzymes that cancers need for growth and they can deactivate substances that promote the growth of cancers.
These natural compounds polyphenols not only give fruits and vegetables their color, but also provide powerful polyphenol health benefits resulting from their anti-inflammatory and anti-oxidative actions.
In addition, polyphenols also activate the key enzyme (AMP kinase) that helps restore cellular ATP levels. At high enough levels, these chemical substances can exert an anti-inflammatory effect by inhibiting the activation of inducible inflammatory proteins that normally occurs once the innate immune system has been activated.
Polyphenols have recently been termed lifespan essentials, and they actively work in the body to prevent certain disease mechanisms from occuring.
They are antioxidants from plant foods that work in the body to enhance health in complex ways, and as such they are not simply antioxidants. Their specific health-promoting actions are still being actively researched, and it is generally recognized that polyphenols can reduce the risk factors for cardiovascular disease and basically help to protect many body systems from the risks or ravages of many types of chronic disease.
Polyphenols antioxidants: Boosting one’s intake of these antioxidants on a daily basis is easy to do, and can be a tasty, gourmet adventure.
Eat and drink polyphenol-rich foods throughout the day, and maintain high levels of these natural compounds in your body and bloodstream throughout the day!Eat and drink the polyphenol-rich foods that are described below every few hours.
Blood levels of polyphenols will peak soon after they are consumed, then decrease as they are metabolized or excreted from the body. Some will not be absorbed into the bloodstream, but will merely pass through the digestive tract. These are very important as well because they may help to prevent colon cancer and such diseases.
Polyphenols In Teas
Tea polyphenols-all tea contains these polyphenols . Teas and polyphenols isolated from tea have been shown in the laboratory to act as scavengers of oxygen and nitrogen-free radicals, protecting the fatty membranes of cells, proteins and DNA.
The study showed that folks who drink tea fortified with green tea polphenols every day for three months lost more body fat than those who drank regular oolong tea. Researchers say the results indicate that substances found in green tea known as catechins may trigger weight loss by stimulating the body to burn calories and decreasing body fat.
Most teas contain large amounts of polyphenols, which are plant-based substances that have been shown to have antioxidant, anticancer, and antiviral properties. However, green tea is particularly rich in a type of polyphenols called catechins.
These substances have also been shown to have anti-inflammatory and anticancer properties, but recent research in animals show that catechins may also affect body fat accumulation and cholesterol levels.
Polyphenols research
A recent meta-analysis from Germany stated an amazing find!polyphenol-rich cocoa could reduce blood pressure to a similar extent as beta-blockers
Researchers from the University Hospital of Cologne compiled data from five studies on the effects of cocoa on blood pressure involving 173 participants, and found that consumption of the ingredient had significant positive effects on blood pressure.
Phenolic acids account for about one third of the total intake of polyphenols in our diet, and flavonoids account for the remaining two thirds. Flavonoids are further subdivided into several categories.
Flavonoids are a subclass of polyphenols. Flavonoids are widely distributed in nature, these specific groups of foods are often rich sources of one or more subclasses of these polyphenols. The polyphenolic structure of flavonoids and tannins renders them quite sensitive to oxidative enzymes and cooking conditions.
Catechins or Flavanols — are found found in tea (green tea extract). Grape seeds have the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate.
Procyanidins-oligomeric catechins found at high concentrations in red wine, grapes and grape seeds, cocoa, Cranberry, apples, and some supplements such as Pycnogenol have pronounced effects on the vascular system. Apples contain many kinds of polyphenols, and the main components are oligomeric procyanidins.
Applephenon is apple polyphenol extract produced commercially from unripe apples, and has been used as food additive in order to prevent oxidation of components in foods.
Resveratrol is an exciting polyphenol which has been in the news a great deal for potential anti-cancer and anti-aging benefits.
Polyphenol Foods
Eat dark chocolate and cocoa powder. Chocolate and cocoa are somewhat refined, but are one of the richest sources of polyphenols.
Choose dark, bitter chocolate and unsweetened cocoa. The saturated fat in chocolate should not raise bad cholesterol when consumed in moderation.
Rich colors such as reds and purples or black indicate that plant foods are excellent sources for polyphenols benefits. Choose foods such as blueberries, pomegranates, red grapes, cranberries, and red or purple sweet potatoes.
Choose richly hued fruits, such as black grapes, purple barley and blueberries, vegetables, and whole grains.
Blueberries as well as foods such as black rice, purple barley, black sorghum, and purple potatoes are sources of anthocyanins, as well as other polyphenols. The compound responsible for the color of turmeric, called curcumin, also happens to be a polyphenol.
