“…These structures are complex and diverse, and widely distributed in vegetables, fruits, spices, herbs, tea, and grapes among other sources. 126 The demonstrated benefits of these compounds include anti-inflammatory, anti-tumor, anti-vascular, antioxidant, and antibacterial bioactivities. 127 The distinct properties of these molecules, including antioxidant activity, anti-aging effects, substrate adsorption, adhesion, enzyme inhibition, and biocompatibility, appear to depend on the positions of various functional groups such as carbon–carbon double bonds, phenolic hydroxyl moieties, and carbonyl groups.…”