answersLogoWhite

0

Polyphenols are a group of over 4,000 phytonutrients that have antioxidant activity, may affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity, or gene regulation. They include:

  • Cannabidiol, found in hemp seed, is an anti-inflammatory, relieves convulsions, anxiety, and nausea, inhibits cancer cell growth, and treats schizophrenia.
  • Curcumin, found in turmeric, has anti-inflammatory and anti-oxidant properties, can prevent and reduce joint inflammation, has been linked to reduced blood cholesterol and protection against Alzheimer's disease, and is being explored as a cancer treatment because of its anti-oxidant activity.
  • Lignans, found in seeds, whole grains, vegetables, and fruits have phytoestrogenic properties, lower blood cholesterol, and treat atherosclerosis.
  • Phenolic acids, found in fruit, nuts, vegetables, chocolate, green tea, wine, marijuana, and herbs, are easily absorbed through the walls of your intestinal tract, and they may be beneficial to your health because they work as antioxidants that prevent cellular damage due to free-radical oxidation reactions, and they may also promote anti-inflammatory conditions in your body.
  • Hydroxycinnamic acids, found in coffee, fruits, herbs, vegetables, and whole grains, are all potent antioxidants which keep your body's cells safe from harmful free radicals (dangerous substances that are released into the body's cells during oxygen related reactions), act as anti-inflammatories (substances that prevent unnecessary inflammation within your body), keep your blood healthy, prevent cancer and much more.
  • Hydroxybenzoic acids, found in fruit, vegetables, mushrooms, nuts, legumes, and tea help reduce pain and inflammation, and have antioxidant and antimicrobial properties.
  • Gingerol, found in ginger, functions as an analgesic to relieve pain, relieves nausea, inhibits the activities of several Breast cancer lines, suppresses colon cancer growth, and causes cell cycle arrest and cell death among pancreatic cancer cells.
  • Hydroxytyrosol, found in olives, is a potent antioxidant that can absorb 10 times the amount of free radicals as green tea, is used in the metabolism of the neurotransmitter dopamine, is a monoamine oxidase inhibitor (MAOI, used in the treatment of neurodegenerative diseases such as Parkinsons and Alzheimers), inhibits the formation of free radicals that can damage blood vessels, and inhibits the proliferation of leukemia and colon cancer cells by causing the cells to die.
  • Stilbenoids, found in fruit, red wine, and peanuts, have been linked with cancer prevention, a reduced risk of Heart disease, and more.
  • Flavonoids, found in fruits, vegetables, tea, red wine, herbs, nuts, chocolate, and legumes, are powerful antioxidants that fight aging and prevent disease.
  • Flavonolignans, found in milk thistle and oats, are natural phenols composed of a part flavonoid and a part lignan. They have been used to treat liver and gallbladder issues, rheumatism, gout, and skin diseases.
User Avatar

Wiki User

12y ago

What else can I help you with?

Continue Learning about Natural Sciences

Compare the water soluble polyphenol content in various samples of tea leaves?

Green tea generally has a higher water-soluble polyphenol content compared to black tea due to differences in processing that retain more of the polyphenols. White tea may also have high polyphenol content, as it is minimally processed. The actual content can vary based on the specific type of tea, growing conditions, and processing methods used.


What is the chemical equation for apples turning brown from polyphenol oxidase?

When apples are cut and exposed to air, the enzyme polyphenol oxidase catalyzes the oxidation of polyphenols in the apple to form o-quinones. The chemical equation for this reaction is: Polyphenols + O2 → o-quinones + H2O The o-quinones produced are further oxidized to form brown pigments, resulting in the browning of the apple flesh.


Is Tannic Acid flammable?

Tannic acid is not flammable. It is a water-soluble polyphenol compound commonly found in plants such as tea, coffee, and some fruits.


What causes enzymatic browning?

Enzymatic browning is caused by the oxidation of phenols in fruits and vegetables when they are exposed to air. This oxidation is catalyzed by enzymes, such as polyphenol oxidase, and results in the formation of brown pigments.


Is digesting a banana a chemical change?

I suppose so, it would be more correct to say it was due to a cellular change. Enzymes present in fruits, mainly polyphenol oxidase cause the browning in damaged fruit. Normally polyphenol oxidase works in plants as a defense against insects. When activated this enzyme turns phenols in the plant into quinones, these quinones then turn into melanins which have beneficial properties to the plant as an antibacterial, anti-fungal, and UV protection. Melanins are dark in color and so make the areas where they are present appear brown.In healthy plant tissue the phenolic compounds are stored in the vacuole of the cell, well separated from the polyphenol oxidase enzyme so no activity happens. However, when a banana is bruised by dropping onto a hard surface or simply overripening, the cells become damaged, the separating membranes are ruptured and polyphenol oxidase can access the phenolic compounds and start the process of turning them into quinones and then into melanins, making brown and black spots in the damaged areas.

Related Questions

What is the chemical type of ligstroside?

polyphenol non flavonoid polyphenol non flavonoid


Compare the water soluble polyphenol content in various samples of tea leaves?

Green tea generally has a higher water-soluble polyphenol content compared to black tea due to differences in processing that retain more of the polyphenols. White tea may also have high polyphenol content, as it is minimally processed. The actual content can vary based on the specific type of tea, growing conditions, and processing methods used.


What is another name for a grape?

we say gwanwyn in Wales.


Are dandelions aerial?

The aerial parts of dandelion, particularly the flowers, have more polyphenol content


Can you word this sentence in a different way' Apples contain a number of antioxidant such as polyphenol and flavonoid that reduce the risk of development of cancer by preventing DNA damage'?

Here is an alternative phrasing: DNA damage and the resulting risk of cancer are reduced by antioxidants such as polyphenol and flavonoids which are found in apples.


What is a function of polyphenol oxidase in biology?

Polyphenol oxidase is an enzyme that catalyzes the oxidation of phenolic compounds to quinones. In biology, it plays a role in plant defense mechanisms against pathogens and herbivores by causing browning reactions in damaged tissues. It also contributes to the browning of fruits and vegetables when cut or bruised.


What is the function of polyphenol oxidase in plants?

Polyphenol oxidase is an enzyme that catalyzes the oxidation of phenols to quinones. This enzymatic reaction is responsible for browning reactions in plants when tissues are damaged, such as in fruit browning. It also plays a role in plant defense against pathogens and pests by producing toxic compounds.


Does coffee contain tannins?

Yes, coffee does contain tannins, which are a type of polyphenol compound that contribute to its flavor and potential health benefits.


Does caffeine affect iron absorption?

No, caffeine directly affect the absorption of iron. It is the polyphenol compounds in coffee and tea that negatively affect iron absorption. Drinks containing polyphenol compounds should be avoided at least an hour prior to, and and hour after taking iron supplements or eating foods that contain iron to ensure they do not interfere with iron absorption.


What is the chemical equation for apples turning brown from polyphenol oxidase?

When apples are cut and exposed to air, the enzyme polyphenol oxidase catalyzes the oxidation of polyphenols in the apple to form o-quinones. The chemical equation for this reaction is: Polyphenols + O2 → o-quinones + H2O The o-quinones produced are further oxidized to form brown pigments, resulting in the browning of the apple flesh.


Poly phenol oxidase enzyme?

Translate text or webpage <span class="cs_misspelled">Polyphenol</span> <span class="cs_misspelled">oxidase</span> <span class="cs_misspelled">(tyrosinase)</span> Translate from: English Type text or a website address or translate a document. Cancel Example usage of "": automatically translated by Google Persian English Spanish Alpha Discovered the enzyme polyphenol oxidase (tyrosinase)


Optimum temperature of polyphenoloxidase?

The optimum temperature for the enzyme polyphenol oxidase (PPO) is 40 degrees Celsius. This is the temperature at which the enzyme is most effective; like many other enzymes the rate of reaction will decrease with temperature, but if the temperature rises much above the optimum level, it will cause the enzymes to denature. Denatured enzymes will stay denatured even if the temperature decreases again. The optimum pH for polyphenol oxidase is 5.