Molecules produced by plants to protect themselves from stress.
Organic compounds naturally produced by plants, characterised by the presence of multiple phenolic groups. They represent a major class of antioxidants in our diet.
Polyphenols are synthesised by plants to enable them to resist ultraviolet radiation, infections, and environmental stress. When we consume them, these compounds partially retain their antioxidant properties in our body. They are divided into several chemical families, including flavonoids, phenolic acids, and stilbenes. Polyphenols can reduce cellular oxidation, a process involved in aging and various chronic diseases. They are primarily found in fruits, vegetables, whole grains, and fermented drinks.
Protect cells from oxidative stress and combat chronic inflammation.
Consume polyphenol-rich foods regularly, favouring colourful, minimally processed varieties. Associating different sources (red fruits, tea, coffee, dark chocolate) allows you to benefit from a greater diversity of polyphenols. Prefer fresh consumption to concentrated juices to optimise bioavailability.
Polyphenols are the plants' chemical guardians that become our health allies when we consume them regularly.
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