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Critical Reviews in Food Science and Nutrition, 45:287–306 (2005) Copyright ⃝C Taylor and Francis Inc. ISSN: 1040-8398 DOI: 10.1080/1040869059096 Dietary Polyphenols and the Prevention of Diseases AUGUSTIN SCALBERT, CLAUDINE MANACH, CHRISTINE MORAND, andCHRISTIANRE ́ME ́SY Laboratoire des Maladies Me ́taboliques et Micronutriments, INRA, Centre de Recherche de Clermont-Ferrand/Theix, St-Gene`s-Champanelle, France LILIANAJIME ́NEZ Danone Vitapole Recherche, Palaiseau Cedex, France Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits, vegetables, cereals, dry legumes, chocolate, and beverages, such as tea, coffee, or wine. Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis. However, it is very difficult to predict from these results the effects of polyphenol intake on disease prevention in humans. One of the reasons is that these studies have often been conducted at doses or concentrations far beyond those documented in humans. The few clinical studies on biomarkers of oxidative stress, cardiovascular disease risk factors, and tumor or bone resorption biomarkers have often led to contradictory results. Epidemiological studies have repeatedly shown an inverse association between the risk of myocardial infarction and the consumption of tea and wine or the intake level of some particular flavonoids, but no clear associations have been found between cancer risk and polyphenol consumption. More human studies are needed to provide clear evidence of their health protective effects and to better evaluate the risks possibly resulting from too high a polyphenol consumption. Keywords antioxidants, cancers, cardiovascular diseases, diabetes, flavonoids, neurodegenerative diseases, osteoporosis, polyphenols INTRODUCTION Polyphenols are common constituents of foods of plant ori- gin and major antioxidants of our diet. The main dietary sources of polyphenols are fruits and beverages. Fruits like apple, grape, pear, cherry, and various berries contain up to 200–300 mg polyphenols per 100 g fresh weight. Typically, a glass of red wine or a cup of tea or coffee contains about 100 mg polyphe- nols. Cereals, chocolate, and dry legumes also contribute to the polyphenol intake. The total dietary intake is about 1 g/d. It is much higher than that of all other known dietary antioxidants, about 10 times higher than that of vitamin C and 100 times higher than those of vitamin E and carotenoids.1 Several hundreds of different polyphenols have been iden- tified in foods.1−3 The two main types of polyphenols are Address correspondence to Augustin Scalbert, Laboratoire des Maladies Me ́taboliques et Micronutriments, INRA, Centre de Recherche de Clermont- Ferrand/Theix, 63122 St-Gene`s-Champanelle, France. E-mail: scalbert@ clermont.inra.fr flavonoids and phenolic acids. Flavonoids are themselves dis- tributed among several classes: flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins. Some of the most common flavonoids are quercetin, a flavonol abundant in onion, tea, and apple; catechin, a flavanol found in tea and several fruits; hesperetin, a flavanone present in cit- rus fruits; cyanidin, an anthocyanin giving its color to many red fruits (blackcurrant, raspberry, strawberry, etc.); daidzein, the main isoflavone in soybean; proanthocyanidins, common in many fruits, such as apple, grape, or cocoa and are responsible for their characteristic astringency or bitterness (Figure 1). One of the most common phenolic acids is caffeic acid, present in many fruits and vegetables, most often esterified with quinic acid as in chlorogenic acid, which is the major phenolic compound in coffee. Another common phenolic acid is ferulic acid, which is present in cereals and is esterified to hemicelluloses in the cell wall. As antioxidants, polyphenols may protect cell constituents against oxidative damage and, therefore, limit the risk of var- ious degenerative diseases associated to oxidative stress. As 287PDF Image | Dietary Polyphenols and the Prevention of Diseases
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