Health effects of foods rich in polyphenols

Madhuri Vemuri, Darshan S. Kelley, Kent L Erickson

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations


We have reviewed literature regarding the health benefits of foods rich in phenolic compounds. Numerous epidemiological studies indicate an inverse association between fruit and vegetable intake and the risk for cardiovascular disease (CVD), ischemic stroke, and other chronic diseases. Besides providing essential vitamins, minerals, and dietary fiber, fruits contain polyphenols that exhibit antioxidant, antiinflammatory, and lipid lowering properties. Several types of berries, cherries, black grapes, and tea are rich sources of dietary phenolic compounds. There are a number of in vitro studies that demonstrate that these compounds reduce oxidative stress and inflammatory response. Data from human feeding studies are limited and inconsistent. Regardless of the inconsistencies, results from human intervention studies do show reduction in oxidative stress, markers of inflammation, serum triglycerides and low-density lipoproteincholesterol when the diets were supplemented with fruits or fruit extracts rich in polyphenols. The inconsistencies may be due to the differences in the amount and type of the polyphenols consumed, duration of supplementation, basal diet and health status of the subjects.

Original languageEnglish (US)
Title of host publicationWild-Type Food in Health Promotion and Disease Prevention: The Columbus Concept
PublisherHumana Press
Number of pages20
ISBN (Print)9781588296689
StatePublished - 2008


  • antioxidants
  • blood lipids
  • cardiovascular disease (CVD)
  • endothelial function
  • inflammation
  • Polyphenols

ASJC Scopus subject areas

  • Materials Science(all)
  • Chemistry(all)


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