- [citation needed]
Polyphenols are
reactive species toward oxidation,
hence their description as
antioxidants in vitro.
Polyphenols, such as lignin, are...
-
polymerization of o-quinones to
produce black,
brown or red
pigments (
polyphenols) that
cause fruit browning. The
amino acid
tyrosine contains a single...
- from plants, such
polyphenols have not been
demonstrated to be
antioxidants in vivo. In
vitro at high
experimental doses,
polyphenols may
affect cell-to-cell...
- and
gradually add more hot
water during consumption.[citation needed]
Polyphenols found in
green tea
include epigallocatechin gallate (EGCG), epicatechin...
-
phenols and
polyphenols,
natural plant compounds which are
found in tea.
These chemical compounds affect the
flavor and
mouthfeel of tea.
Polyphenols in tea...
- ORAC-rich
foods with
polyphenols may
provide antioxidant benefits when in the diet,
there remains no
physiological evidence that any
polyphenols have such actions...
- phenol, C 6H 5OH.
Phenolic compounds are
classified as
simple phenols or
polyphenols based on the
number of
phenol units in the molecule.
Phenols are both...
-
research can be
classified into
major categories, such as
carotenoids and
polyphenols,
which include phenolic acids, flavonoids,
stilbenes or lignans. Flavonoids...
- PMID 18037145. Quideau, Stéphane (22
September 2009). "Why
bother with
Polyphenols".
Groupe Polyphenols.
Archived from the
original on 10
March 2012.
Retrieved 21...
- PMID 2675033. Holderbaum,
Daniel (2010). "Enzymatic Browning,
Polyphenol Oxidase Activity, and
Polyphenols in Four
Apple Cultivars:
Dynamics during Fruit Development"...
