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The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in foodstuff, bioavailability, or in vivo antioxidant activity are yet to be resolved. We summarize the recent findings concerning the effects of polyphenols on human health, analyze the current limitations at pitfalls, and propose future directions for research.

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ElsevierGarcia-Castello, EM.; Rodríguez López, AD.; Mayor López, L.; Ballesteros, R.; Conidi, C.; Cassano, A. (2015). Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) when compared with conventional solvent extraction, allowing higher extraction yields 49 (on average TPC 50% and TAA 66% higher) with lower temperatures and extraction 50 times. Although the optimum process conditions indicate the use of a low ethanol 51 concentration and ultrasounds (T=25ºC, EtC=0.4 (g/g) (40 g/100 g) and t=55 min 52 leading to TPC=80.0 mg GAE/g dw and TAA=38.3 mmol trolox/g dw), it has been 53 proved that an USE treatment free of organic solvent (EtC=0 g/g), at moderate 54 temperature (25ºC) and short time (t=3 min) leads to similar results (TPC=75.3 mg 55 GAE/g dw and TAA=31.9 mmol trolox/g dw), suggesting its use for economic and 56 environmental purposes.

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