Polyphenols – Edited by Janica Wong
Abstract: Polyphenols, which mostly contain phenol structures, are phytochemicals found naturally in many types of food such as nuts, cocoa, berries, tea, and red wine. Emerging studies have shown that polyphenols can have multiple beneficial effects on the human body, such as antioxidative,
anticancer, and antidiabetic effects. For example, resveratrol, a polyphenol found in grapes and red wine, has been shown to exert anticancer effects by regulating the cell cycle, cell proliferation, apoptosis, invasion, and metastasis of cancer cells as well as by inhibiting tumor angiogenesis (i.e., inhibiting the formation of new blood vessels that provide extra blood flow to the growing tumor). Many polyphenolic extracts from grapes or olives, like many other natural products, are commercially available as dietary supplements. Although increasing evidence supports the theory that moderate intake of these supplements may act as an antioxidant to help lower risk factors of many diseases, more conclusive research is needed to investigate these mechanisms specifically, for example, how polyphenols help protect cells from free radical damage.
The present book encompasses many key aspects of polyphenols‑from classification, dietary sources, health benefits, to possible mechanisms of action. The book chapters were written based on systematic reviews and referencing experimental findings from many published studies.
I would like to thank all the authors who contributed to very interesting topics on polyphenols, including polyphenols from olive oil, green tea, red wine, flavonoids, their bioavailability, and the use of polyphenols in technology, e.g., bone implant devices. This book is aimed at a wide range of readers and it is hoped that this book can help readers gain scientific knowledge and a more in-depth understanding of why and how polyphenols can exert multiple health benefits.
Janica Wong, PhD
Senior Scientist, Translational Pathology
Merck Research Labs, USA
