What are Polyphenols?
Polyphenols are phytonutrients present in some plant foods , such as fruits, vegetables, spices, seeds and herbs.
They give plants their characteristic and vibrant dark red, blue or purple colors and are known for their many health benefits such as decreasing oxidation and inflammation in the body, promoting immunity and a healthy cardiovascular system. They are also considered to assist in weight and diabetes problems.
Polyphenols have to be absorbed and eaten by the bacteria in our intestine to activate their antioxidant and anti-inflammatory benefits. In exchange their intake encourages the growth of healthy bacteria and a balanced microbiome.
There are many varieties of polyphenols but most of those we eat, including anthocyanins, come from the polyphenols group of flavonoids.
Anthocyanins, colored water-soluble pigments which give vegetables and fruits a rich dark and vivid purple-red color, are found in berries, particularly blueberries and blackberries, or red grapes, for example. They are best known for their strong antioxidant effects, protecting cardiovascular capillaries and promoting venous return. As inflammation is diminished, they also enhance blood vessel contractile function.
Anthocyanins, can be beneficial to support scalp capillaries and thus play a role in hair fall prevention and promotion of hair growth. Indeed, hair fall is often linked to poor circulation in the blood vessels on the scalp ‘s surface.
Eating a healthy and balanced diet with polyphenol-rich plant-based produce would surely offer great health benefits. It will help the body fight free radicals and inflammation, promote a healthy cardiovascular system and support healthy intestines and gut function.
While polyphenols show a wide range of health benefits, however, these phytochemicals are responsive, and the way they are eaten can affect the polyphenol content of the food you eat. For example, once they are cooked, the polyphenol content of onions will diminish considerably. High temperature cooking methods such as frying or microwaves also decrease the amount of beneficial phenolic compounds in the food.
While watching your diet to make sure it contains polyphenol sources, it might be helpful to support your body with natural supplements that will provide your body with a bioavailable source of polyphenols, readily available to use for optimal action.
Supplements that are gastro protected, to maintain the integrity of the active ingredients until their point of absorption would be the best option. To know more about these supplements, click here.
Sources:
[1] USDA. USDA database for the flavonoid content of selected foods. 2003.
[2] Gatta L., « Experimental single-blind study: 60 pts with venous insufficiency received bilberry extract equivalent to 173 mg anthocyanins daily of placebo for 30 days », Fitoterapia, 1988, 115:109-116.
[3]Kay CD, Holub BJ. The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects
[4]Kay CD, Holub BJ. The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects
[5] https://www.healthline.com/nutrition/polyphenols#benefits
[6] https://www.livescience.com/52524-flavonoids.html