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Polyphenols are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. The polyphenols are responsible for the coloring of some plants—for example, the color of leaves in the autumn.

Research indicates that a class of polyphenols has antioxidant characteristics with potential health benefits. These polyphenol antioxidants may reduce the risk of cardiovascular disease and cancer.(Arts, I.C. and P.C. Hollman, Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr, 2005. 81(1 Suppl): p. 317S-325S.)

Sources of polyphenols include peanuts, green tea, white tea, red wine, olive oil, dark chocolate, and pomegranates, and other fruits and vegetables. Chocolate or Dark Chocolate that has been processed with alkali will not contain any polyphenols or antioxidants.^{[citation needed]}

See also

• Flavonoid
• Tannins
• Antioxidants

References

UNIVERSITY OF CALIFORNIA DAVIS NUTRITION PERSPECTIVES Vol 30, No. 3 May/June 2005