Rajeev K Singla1, Ashok K Dubey2, Arun Garg1, Ramesh K Sharma3, Marco Fiorino4, Sara M Ameen5, Moawiya A Haddad6, Masnat Al-Hiary7. 1. K.R. Mangalam University, School of Medical and Allied Sciences, Drug Design and Discovery Laboratory, Gurugram 122103, India. 2. Netaji Subhas University of Technology, Division of Biological Sciences and Engineering, Drug Discovery Laboratory, New Delhi 110078, India. 3. Food Safety Consultant and Scientific Writer, Bikaner 334001, India. 4. Studio Tecnico Fiorino, Syracuse 96010, Italy. 5. Helwan University, Faculty of Science, Department of Chemistry, Cairo 11795, Egypt. 6. Al-Balqa Applied University, Faculty of Agricultural Technology, Department of Nutrition and Food Processing, Al-Salt 19110, Jordan. 7. National Agricultural Research Center, Al-Baqah 19110, Jordan.
Abstract
Background: Polyphenols are natural compounds synthesized exclusively by plants with chemical features related to phenolic substances and eliciting strong antioxidants properties. Objective: The aim of this paper is to give a reliable overview of the chemical classification of natural polyphenols. Methods: Literature survey was done through google scholar, pubmed and scopus search engine. Results and Discussion: These molecules or classes of natural substances are characterized by two phenyl rings at least and one or more hydroxyl substituents. This description comprehends a large number of heterogeneous compounds with reference to their complexity. Therefore, polyphenols can be simply classified into flavonoids and non-flavonoids, or be subdivided in many sub-classes depending on the number of phenol units within their molecular structure, substituent groups, and/or the linkage type between phenol units. Polyphenols are widely distributed in plant tissues where they mainly exist in form of glycosides or aglycones. The structural diversity of flavonoid molecules arises from variations in hydroxylation pattern and oxidation state resulting in a wide range of compounds: flavanols, anthocyanidins, anthocyanins, isoflavones, flavones, flavonols, flavanones, and flavanonols.
Background: Polyphenols are natural compounds synthesized exclusively by plants with chemical features related to phenolic substances and eliciting strong antioxidants properties. Objective: The aim of this paper is to give a reliable overview of the chemical classification of natural polyphenols. Methods: Literature survey was done through google scholar, pubmed and scopus search engine. Results and Discussion: These molecules or classes of natural substances are characterized by two phenyl rings at least and one or more hydroxyl substituents. This description comprehends a large number of heterogeneous compounds with reference to their complexity. Therefore, polyphenols can be simply classified into flavonoids and non-flavonoids, or be subdivided in many sub-classes depending on the number of phenol units within their molecular structure, substituent groups, and/or the linkage type between phenol units. Polyphenols are widely distributed in plant tissues where they mainly exist in form of glycosides or aglycones. The structural diversity of flavonoid molecules arises from variations in hydroxylation pattern and oxidation state resulting in a wide range of compounds: flavanols, anthocyanidins, anthocyanins, isoflavones, flavones, flavonols, flavanones, and flavanonols.
Authors: Maria Carolina Rodríguez-Daza; Elena C Pulido-Mateos; Joseph Lupien-Meilleur; Denis Guyonnet; Yves Desjardins; Denis Roy Journal: Front Nutr Date: 2021-06-28