Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.

Most nonenzymatic antioxidant activity (scavenging of free radicals, inhibition of lipid peroxidation, etc.) is mediated by redox reactions. The antioxidant (AO) activity of polyphenols (PPs), as ferric-reducing power, was determined for the first time using a modified FRAP (ferric reducing/antioxidant power) assay. Reaction was followed for 30 min, and both Fe(II) standards and samples were dissolved in the same solvent to allow comparison. Selected representative PPs included flavonoids (quercetin, rutin, and catechin), resveratrol, tannic acid, and phenolic acids (gallic, caffeic, and ferulic). Carotenoids (β-carotene and zeaxanthine), ascorbic acid, Trolox, and BHA were included for comparison. Equivalent concentration 1 (EC1), as the concentration of AO with a reducing effect equivalent to 1 mmol/L Fe(II), was used to compare AO efficiency. PPs had lower EC1 values, and therefore higher reducing power, than ascorbic acid and Trolox. Tannic acid and quercetin had the highest AO capacity followed by gallic and caffeic acids. Resveratrol showed the lowest reducing effect. Carotenoids had no ferric reducing ability. Polyphenol's AO efficiency seemed to depend on the extent of hydroxylation and conjugation. Keywords: Antioxidant activity; dietary antioxidants; polyphenols; ferric reducing ability

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Dietary polyphenols have been associated with the reduced risk of chronic diseases such as cancer, but the precise underlying mechanism of protection remains unclear. The aim of this study was to investigate the effect of quercetin on the activation of the apoptotic pathway in a human hepatoma cell line (HepG2). Treatment of cells for 18 h with quercetin induced cell death in a dose-dependent manner; however, a shorter treatment (4 h) had no effect on cell viability. Incubation of HepG2 cells with quercetin for 18 h induced apoptosis by the activation of caspase-3 and -9, but not caspase-8. Moreover, this flavonoid decreased the Bcl-xL:Bcl-xS ratio and increased translocation of Bax to the mitochondrial membrane. A sustained inhibition of the major survival signals, Akt and extracellular regulated kinase (ERK), also occurred in quercetin-treated cells. These data suggest that quercetin may induce apoptosis by direct activation of caspase cascade (mitochondrial pathway) and by inhibiting survival signaling in HepG2.

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