Published Book Chapter Detail

Functional Polyphenols: An Overview, Classification and Health Benefits

Muhammad Abdul Rahim^1*, Hudda Ayub², Aqeela Sehrish³, Faima Atta Khan¹, Saadia Ambreen⁴, Imtiaz Hussain⁵, João Miguel Rocha^6,7,8

¹Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan

²National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

³Department of Plant and Soil Science, Texas Tech University, USA

⁴University Institute of Food Science and Technology, The University of Lahore, 54000, Pakistan

⁵Department of Food Science and Technology, University of Poonch Rawalakot, Azad Kashmir 12350, Pakistan

⁶Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

⁷LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal

⁸ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal

*For Correspondence

abdul.rahim@gcuf.edu.pk

In the recent decade, modern science and technological innovations has focused on development of plant-based functional products. Polyphenols have been a great importance in the daily life of humans for a long time, because of their many health promoting properties. Among all our world species, plants are naturally recognized as a major source of polyphenols, their presence and secretions vary from plant to plant. Based on the source, polyphenols are divided into many classes but there are four major classes namely phenolic acid, flavonoids, lignans and stilbenes. They are found in low concentrations in plants and animal’s sources but have enormous pharmacological, nutritional and protective effects, being used to treat and protection against many chronic diseases.

Keywords

Polyphenols, Plants, Classification, Health Properties