Polyphenols are chemical nutrients found in many foods – though mainly in plants. Much of the research in polyphenols surrounds their anti-inflammatory and antioxidant properties. They also have important influences in the microbiome. Dark fruits, red wine, chocolate, green tea, olive oil, and soy are a just a few of the many foods that provide excellent sources of polyphenols.

Today we discuss several subclasses of polyphenols, why they are important, and how to get them in your diet.    

Today on The Lab Report:

• 2:40 Defining Terms!
• 4:30 General health benefits of polyphenols
• 5:40 The flavonoids
• 7:45 Anthocyanins, lignans, and stilbenes
• 9:45 Food court: making the case for bananas, blueberries, and pomegranates
• 19:25 Question of the Day
  • How do dietary polyphenols affect NutrEval results?

Additional Resources:

NutrEval

Organic Acids

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