As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion.
[8] Spices, herbs, and essential oils are rich in polyphenols in the plant itself and shown with antioxidant potential in vitro.
Red wine is high in total polyphenol count which supplies antioxidant quality which is unlikely to be conserved following digestion (see section below).
[10] Sorghum bran, cocoa powder, and cinnamon are rich sources of procyanidins, which are large molecular weight compounds found in many fruits and some vegetables.
Partly due to the large molecular weight (size) of these compounds, their amount actually absorbed in the body is low, an effect also resulting from the action of stomach acids, enzymes, and bacteria in the gastrointestinal tract where smaller derivatives are metabolized and excreted.