Health

The health benefits of dark chocolate

It's no secret that Australians love chocolate, with studies having shown an average of almost 5kg eaten per person per year.

Inflammatory disorders

What foods can help fight the risk of chronic inflammation?

A new study by the University of Liverpool's Institute of Ageing and Chronic Disease has identified food stuffs that can help prevent chronic inflammation that contributes to many leading causes of death.

Overweight & Obesity

Dietary polyphenols don't provide much CV benefit in metabolic sx

(HealthDay)—Supplementation with polyphenols does not strongly protect against cardiovascular diseases among patients with metabolic syndrome (MetS), according to a review published online April 15 in Obesity Reviews.

Medical research

Resveratrol, quercetin could provide new options for cancer therapy

Resveratrol and quercetin, two polyphenols that have been widely studied for their health properties, may soon become the basis of an important new advance in cancer treatment, primarily by improving the efficacy and potential ...

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Polyphenol

Polyphenols (noun, pronunciation of the singular /pɑli'finəl/ or /pɑli'fɛnəl/) are a structural class of natural, synthetic, and semisynthetic organic chemicals characterized by the presence of large multiples of phenol structural units (right). The number and characteristics of these phenol structures underlie the unique physical, chemical, and biological (metabolic, toxic, therapeutic, etc.) properties of particular members of the polyphenol class. The name derives from poly-, from the ancient Greek word πολύς (polus, meaning “many, much”) and the word phenol which refers to a chemical structure formed by attaching to an aromatic benzenoid (phenyl) ring, an hydroxyl (-OH) group akin to that found in alcohols (hence the "-ol" suffix). The term polyphenol appears to have been in use since 1894.

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