A new study compares the anti-inflammatory and barrier protective effects of unfermented and fermented rooibos extract on intestinal pig cells.
Articles on Polyphenols
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A study has suggested that consuming ecklonia cava – a type of brown algae – could prevent or delay the onset of Parkinson’s disease.
Researchers have linked red wine headaches to the chemical compound quercetin, which is much more present in high quality wines.
They’re in your wine, tea and all the plants we eat. Polyphenols can benefit our health in many different ways, some of which are still yet to be discovered.
Human activities can affect plants and have consequences for the human populations that consume them.
Apart from being a jewel of Canada’s culinary heritage, maple syrup has a complex chemical constitution.
Extra virgin olive oil contains polyphenols, which studies have linked to a range of different health benefits.
Everything from where your coffee is grown right down to how it’s brewed can affect what health benefits it might have.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
If you follow the Sirtfood diet, you’ll probably lose some weight in a short period because you’re consuming fewer calories. But the evidence behind the diet is lacking.
Remove the alcohol and calories, and it turns out beer is a drink that has many qualities found in health drinks.
Don’t lose the benefits of a more plant-based diet as you head into February.
The mystery of the yo-yo dieting effect has finally been solved.
Relax, chocoholics! Research from Swinburne University has found that polyphenols, chemicals contained in dark chocolate…
Top contributors
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Professor of Genetic Epidemiology, King's College London
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Professeure, écologie végétale/Professor, plant ecology, Université du Québec en Abitibi-Témiscamingue (UQAT)
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Postdoctoral Researcher, University of Newcastle
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Aston University
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Lecturer in Human Nutrition, University of Reading
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Honorary Associate Professor, University of Leicester
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Former Lecturer in Nutrition and Dietetics, King's College London
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PhD Candidate, Coffee Intake and Cardiometabolic Health, University of Reading
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research scientist, Université Sorbonne Paris Nord
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Doctora en Ciencia y Tecnología de los Alimentos. Científico Titular en el ICTAN-CSIC. Centro de Investigación Biomédica en Red en Diabetes y Enfermedades Metabólicas, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN - CSIC)
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Professeur titulaire, Université du Québec en Abitibi-Témiscamingue (UQAT)
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Doctorant en sciences de l'environnement, Université du Québec en Abitibi-Témiscamingue (UQAT)
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Professeur en chimie organique, Université du Québec à Rimouski (UQAR)
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University