A Review of Benefits and Prospects of Dietary Plant Polyphenols in Plant and Animal Health
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Abstract
Dietary polyphenols are predominantly natural, but also synthetic or semi-synthetic, organic chemicals characterized by the occurrence of large multiples of phenol structural units. All plant phenolic compounds arise from a common intermediate, phenylalanine, or a close precursor, shikimic acid. They occur primarily in conjugated forms, with one or more sugar residues linked to hydroxyl groups. Seven classes of polyphenolic compounds: phenolic acids, flavonoids, anthocyanidins, proanthocyanidins, stilbenes, tannins and diferuloylmethanes have been detected in diverse plant species. The major dietary sources of plant dietary polyphenols include some common fruits, vegetables and beverages. Plant dietary polyphenols show a substantial structural diversity which mainly influences their actions in both plant and animal physiology. Dietary polyphenols modulate cell signaling pathways in animals and that may significantly explicate the mechanisms of actions of diets rich in polyphenols improving human health. Thus, plant polyphenols can put off degenerative diseases, particularly cancers, cardiovascular diseases and neurodegenerative sicknesses because they are powerful antimicrobial agents, antioxidants against oxidative stress and can boast body immunity. Plant polyphenols are easy and cheap to obtain than the prevalent synthetics contemporary ones used in present day formulation of cosmeceutical and pharmaceutical products. However, some polyphenols may impair body functions. For instance, some polyphenols are known as antinutrients can interfere with the absorption of essential nutrients such as iron, metal ions and other proteins. Grassroots’ awareness on plant dietary polyphenols is therefore recommended for optimum therapeutic application in nutritional intervention, pharmaceutical formulations and clinical settings.
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