Novel Function of Polyphenols in Human Health: A Review

Abstract

With the accelerated pace of modern life people are becoming increasingly stressed. As a result, depression is becoming an epidemic that seriously impacts human life. Although, the antidepressant effect of flavonoids/polyphenols has been demonstrated and drawn considerable attention the mechanism needs further investigation because it is complex and involves different neurotransmitters. Continuing research highlights the dynamic capacity of natural polyphenolic compounds to exhibit their antioxidant effect by a number of potential mechanisms. The free radical scavenging, in which the polyphenols can break the free radical chain reaction, as well as suppression of the free radical formation by regulation of enzyme activity or chelating metal ions involved in free radical production. Thus, the antioxidant properties certainly contribute to their neuroprotective effect. Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, antiulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects.

Comparative Metabolomic Profiling of Citrullus spp. Fruits Provides Evidence for Metabolomic Divergence during Domestication

“…They are important for fruit quality and play an essential role in determining the color, appearance, flavor, and fruit taste [ 50 ]. They are also involved in many biological functions, such as antioxidant activities, enhancing immune function, anticancer, antiaging, anti-inflammatory, lowering blood pressure, and so on [ 51 ].…”

“…These color-related metabolites are important for fruit quality and responsible for fruit flavor and taste [ 50 ]. They are also involved in many biological functions, such as antioxidant, enhancing immune function, anticancer, antiaging, anti-inflammatory, lowering blood pressure [ 51 ]. Watermelon can be a functional food and help humans against various diseases [ 62 , 63 , 64 ].…”

Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food

“…Several recent reviews and experimental papers are devoted to the study of the effect of PCs, and definitely their antioxidant properties continue to attract the attention of the whole scientific community interested to health and food [ 3 , 6 , 7 , 8 , 9 , 10 , 11 ]. Epidemiological studies and associated meta-analyses strongly suggest that long term consumption of diets rich in plant polyphenols offers protection against the development of cancer, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases [ 3 , 6 , 7 , 8 , 9 , 10 , 11 ]. However, a direct in vivo antioxidant effect of polyphenols is questionable, because the concentrations in blood are low (nmols per liter) compared to other antioxidants; moreover, extensive metabolic reactions following ingestion decrease their antioxidant activity.…”

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

“…Polyphenols in a plant diet gained much interest mainly due to their antioxidant properties, which provide health benefits such as anti-inflammatory, anti-carcinogenic, anti-atherogenic, antithrombotic, immune-enhancement, and vasodilatory effects [19]. These compounds act as scavengers of reactive oxygen species such as hydroxyl, hydroperoxyl, and superoxide anion radicals, which are inevitably produced by the metabolic reactions of living systems [20,21].…”