Christine Morand

TL;DR: The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.

TL;DR: Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics, and the least well- absorption polyphenol are the proanthocyanidins, the galloylated tea catech ins, andThe anthocyanins.

TL;DR: 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, but no clear associations have been found between cancer risk and polyphenol consumption.

TL;DR: The biological properties of both conjugated derivatives and microbial metabolites have rarely been examined and their study will be essential to better assess the health effects of dietary polyphenols.

TL;DR: The antioxidant capacities of quercetin, 3′‐O‐Methylquercet in and some of their conjugated derivatives were compared by the measurement of the conjugate dienes resulting from the Cu2+‐induced oxidation of human LDL.