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Natural phenols are a class of molecules found in abundance in plants. Flavonoids Flavonoids, a subset of polyphenol antioxidants, are present in many berries, as well as in coffee and tea. Flavones: Apigenin Luteolin Tangeritin Flavonols: Isorhamnetin Kaempferol Myricetin - walnuts are a rich source Proanthocyanidins, or condensed tannins Quercetin and related, such as rutin Flavanones: Eriodictyol Hesperetin (metabolizes to hesperidin) Naringenin (metabolized from naringin) Flavanols and their polymers: Catechin, gallocatechin and their corresponding gallate esters Epicatechin, epigallocatechin and their corresponding gallate esters Theaflavin its gallate esters Thearubigins Isoflavone phytoestrogens - found primarily in soy, peanuts, and other members of the Fabaceae family Daidzein Genistein Glycitein Stilbenoids: Resveratrol - found in the skins of dark-colored grapes, and concentrated in red wine. Pterostilbene - methoxylated analogue of resveratrol, abundant in Vaccinium berries Anthocyanins Cyanidin Delphinidin Malvidin Pelargonidin Peonidin Petunidin Phenolic acids and their esters Main article: polyphenol antioxidant Chicoric acid - another caffeic acid derivative, is found only in the popular medicinal herb Echinacea purpurea. Chlorogenic acid - found in high concentration in coffee (more concentrated in robusta than arabica beans), blueberries and tomatoes. Produced from esterification of caffeic acid. Cinnamic acid and its derivatives, such as ferulic acid - found in seeds of plants such as in brown rice, whole wheat and oats, as well as in coffee, apple, artichoke, peanut, orange and pineapple. Ellagic acid - found in high concentration in raspberry and strawberry, and in ester form in red wine tannins. Ellagitannins - hydrolyzable tannin polymer formed when ellagic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose. Gallic acid - found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and many other plants. Gallotannins - hydrolyzable tannin polymer formed when gallic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose. Rosmarinic acid - found in high concentration in rosemary, oregano, lemon balm, sage, and marjoram. Salicylic acid - found in most vegetables, fruits, and herbs; but most abundantly in the bark of willow trees, from where it was extracted for use in the early manufacture of aspirin. Other nonflavonoid phenolics Curcumin - Curcumin has low bioavailability, because, much of it is excreted through glucuronidation. However, bioavailability is substantially enhanced by solubilization in a lipid (oil or lecithin),[11] heat,[12] addition of piperine,[11] or through nanoparticularization.[13] Flavonolignans - e.g. silymarin - a mixture of flavonolignans extracted from milk thistle. Xanthones - mangosteen is purported to contain a large variety of xanthones,[14] but some of the xanthones like mangostin might be present only in the inedible shell. Eugenol |
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