Antioxidant effect of polyphenols and natural phenols

[1][2][3] In vitro at high experimental doses, polyphenols may affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation.

Diminishing the concentrations of reactive oxygen species can have several benefits possibly associated with ion transport systems and so may affect redox signaling.

[6] It is difficult to evaluate the physiological effects of specific natural phenolic antioxidants, since such a large number of individual compounds may occur even in a single food and their fate in vivo cannot be measured.

The Oxygen Radical Absorbance Capacity (ORAC) test is a laboratory indicator of antioxidant potential in foods and dietary supplements.

Controlled long-term studies on the efficacy of low molecular weight antioxidants in the prevention or treatment of skin aging in humans are absent.

Blackberries are a source of polyphenols.
A macrophage stretching its arms to engulf two particles. Reactive oxygen species promote oxidized LDL .
Grapes contain certain polyphenol compounds, although none has been shown to be an antioxidant in vivo.
Cocoa is the prime ingredient of chocolate , a source of polyphenols.